Instant Pot Breakfast Casserole
This Instant Pot Breakfast Casserole is basically the deep-dish crustless quiche of my dreams Serve it up for breakfast brunch or brinner and feel free to make it in advance it's great the following day
This Instant Pot Breakfast Casserole is basically the deep-dish crustless quiche of my dreams Serve it up for breakfast brunch or brinner and feel free to make it in advance it's great the following day
- 1 cup water
- 1/2 cup heavy cream
- 1/8 tsp pepper
- 1 tsp oil
- 9 large eggs
- 1 cup grated cheddar cheese
- 2 cloves garlic ((minced))
- 1/3 cup diced red bell pepper
- 1/2 cup minced yellow onion
- 3/4-1 cup chopped spinach
- 1/2 tsp salt (plus extra to taste)
- instant pot ((i have the 6qt duo))
- a trivet with handles ((most new ip's come with o
- 1.5 quartâ round oven-safe baking dish
- Carbohydrate 10.3614414684614 g
- Cholesterol 4027.11500010387 mg
- Fat 173.223914210744 g
- Fiber 0.0334435096153846 g
- Protein 147.321569112131 g
- Saturated Fat 71.7683567963077 g
- Serving Size 1 1 recipe (1357g)
- Sodium 2111.86552888298 mg
- Sugar 10.327997958846 g
- Trans Fat 19.2660566841388 g
- Calories 2184 calories
Step-by-step
- Spray your dish very well with cooking spray (avocado oil spray is my favorite). You can also rub the entire pan with butter if you prefer - just make sure to make that bad boy stick proof or you’ll be eating scrambled eggs for breakfast instead, lol!
- Cut a circle of parchment paper to line the bottom of the dish for extra easy removal.
- Crack eggs into a large bowl, chop your veggies, and measure out all your ingredients.
- Use an egg beater or whisk to whip your eggs until yolks and whites are fully incorporated. Next whisk in heavy cream. Season with salt and pepper and add your cheese. Set aside.
- Turn your Instant Pot on to sauté function and heat 1 tsp oil. Sauté onion and pepper until tender, adding garlic and spinach at the very end. Cook for an additional 30-60 seconds then scoop out the mixture and add to your prepared baking dish.
- Turn IP off.
- Give the insert a quick wipe with a paper towel on the inside to remove any stubborn veggie bits left behind, then return to your IP and add 1 cup water.
- Top with a handled trivet (I use the one my IP came with!) and, if yours does not have handles, feel free to make a makeshift handle/sling with folded aluminum foil.
- Whisk again to mix, then pour egg mixture into your baking dish. Place on top of trivet and lock the lid.
- Set to 30 minutes high pressure and make sure vent is in the sealed position.
- Once it beeps, allow a natural pressure release for 10 minutes before unlocking the lid.
- Open the lid, patting the top of the casserole dry with a paper towel as needed. Run a knife along the side to release, allow to cool slightly (it will shrink away from the sides as it cools), then turn it over onto a plate or serve it straight from the bowl by cutting and removing slices with a pie server.
- If desired, you can add toppings like I did! I love mine with sour cream, chives, and an extra sprinkle of cheese on top.
My Go-To Instant Pot Breakfast Casserole: A Weekday Miracle
Mornings can be chaotic, especially when juggling work, family, and the ever-present need for a nutritious breakfast. For years, I’ve been searching for a breakfast solution that's both delicious and easy to prepare, even amidst the morning madness. Then, I discovered the magic of the Instant Pot, and my culinary world changed forever. This Instant Pot breakfast casserole has become a staple in my kitchen, a lifesaver on busy weekdays and a crowd-pleaser on weekends. It's incredibly versatile, allowing me to tailor it to my family's preferences and what's on hand in the fridge. Forget those complicated recipes that require hours of prep and meticulous attention; this one is unbelievably simple and fast.
What I love most about this recipe is its ability to be made ahead of time. I often prepare the casserole the night before, storing it in the refrigerator overnight. This way, all I need to do in the morning is pop it into the Instant Pot, and within minutes, a warm, comforting breakfast is ready to be devoured. It saves me precious time and energy, allowing me to focus on other important tasks without sacrificing a delicious and satisfying meal. The ease and efficiency of this recipe have significantly reduced my morning stress, and the delicious results always make me smile.
Why this recipe works
This Instant Pot breakfast casserole is a dream come true for busy mornings. The Instant Pot does all the work, ensuring a perfectly cooked, fluffy, and flavorful casserole every time. No more oven preheating, no more meticulously monitoring baking times. Simply add the ingredients, set the timer, and let the Instant Pot work its magic. The result is a breakfast casserole that's moist, cheesy, and packed with flavor, making it a delicious start to any day.
The versatility of this recipe is another key selling point. Feel free to experiment with different vegetables, cheeses, and meats to suit your taste preferences. One day, I might add sautéed mushrooms and spinach; the next, I might incorporate diced ham or bacon for a heartier breakfast. The possibilities are endless, and the flexibility of the recipe is perfect for using up leftover vegetables or ingredients. This means minimal food waste and maximum flavor!
Ingredients you'll love
The beauty of this recipe lies in its simple yet effective ingredient list. Fresh, high-quality ingredients make all the difference in the final product, ensuring a rich and satisfying taste. The combination of eggs, cheese, and vegetables creates a delightful harmony of flavors and textures. The cheese adds a creamy richness, while the vegetables provide a refreshing contrast. I often use a blend of cheddar and Monterey Jack cheese, but feel free to experiment with your favorite cheeses. The versatility of this recipe allows you to use whatever you have on hand, making it incredibly adaptable to your culinary needs.
Serving Suggestions and Variations
This Instant Pot breakfast casserole is perfect for any meal of the day. It's equally delicious for breakfast, brunch, or even a light dinner. Serve it as is, or add your favorite toppings for an extra touch of flavor. A dollop of sour cream or a sprinkle of fresh herbs can elevate the dish to new heights. I also love to add a side of fresh fruit or a simple green salad to create a complete and balanced meal. The casserole is also great reheated, making it a perfect option for meal prep and leftovers. The reheated casserole maintains its moist texture and flavorful profile, making it a versatile choice for any occasion.
For a spicier kick, add a pinch of red pepper flakes or some chopped jalapeños to the egg mixture. For a vegetarian option, simply omit any meat ingredients and focus on a variety of vegetables for a hearty and nutritious meal. You can also customize the casserole by adding different herbs and spices to your liking. Experiment with different flavor combinations to find your perfect blend.
The Instant Pot breakfast casserole is more than just a recipe; it's a testament to the power of simple, efficient cooking. It's a meal that brings people together, creating a sense of warmth and comfort. It’s a recipe that allows me to start my day with energy, not stress, and that’s something truly invaluable. Whether you’re a busy professional, a stay-at-home parent, or simply someone who appreciates a quick and delicious meal, this Instant Pot breakfast casserole is a must-try. Its versatility, ease of preparation, and delicious taste will make it a staple in your kitchen for years to come.
