This is the Best Ever Instant Pot Breakfast Casserole! Make this breakfast in the pressure cooker with yummy hash browns, bacon and peppers.
Ingredients and substitutions
- Bacon – turkey bacon would be a healthier option.
- Salt & pepper – to taste.
- Eggs – whole fresh eggs are best. In a pinch, you can use eggs from a carton.
- Cooking spray – you could also use some butter, margarine or olive oil to grease the pan.
- Frozen hash browns – use any variety of frozen hash browns of your choice. Tater tots might also work.
- Red onion – white or yellow onion can be used but will have a milder flavour.
- Bell pepper – use any colour bell peppers of your choice.
- Shredded cheddar cheese – swap out for another shredded cheese such as Tex Mex, Swiss or mozzarella.
How to make breakfast casserole in the Instant Pot
- Cook the bacon and whisk the eggs.
- Add everything to a greased cake pan.
- Cook on a trivet at high pressure for 25 minutes.
- Do a natural release of the pressure.
- Let the casserole cool, then slice up and enjoy!
Is this breakfast casserole healthy?
This breakfast casserole is loaded with eggs and vegetables and full of healthy nutrients, making it the perfect way to start your day.
Eggs offer many benefits, including:
- Nutrition: Eggs are rich in vitamins and nutrients, including vitamins A, D and E; plus folate, iron and zinc. They also provide a healthy dose of vitamin B12 and are low in calories.
- Protein: One large egg has approximately six grams of high-quality protein.
- Amino acids: Eggs contain all nine essential amino acids, which are the building blocks that help our bodies form protein.
Bell peppers also offer a lot of great nutrition. Did you know that one serving of green bell pepper provides nearly 200% of your suggested daily intake of Vitamin C? And a red bell pepper has almost twice that amount!
Frequently Asked Questions
While breakfast casserole and quiche are similar, there are some key differences. A quiche is more of an egg custard and is typically baked in a pie crust, while a breakfast casserole contains different kind of ingredients.
A breakfast casserole may turn out soggy if you haven’t cooked the meat ahead of time. Since you’re cooking the bacon before adding it to the casserole, it will be perfectly moist without being soggy.
This is a tricky one! I used a non-stick cake pan and then added a generous coating of cooking spray before adding my ingredients. This is your best bet to prevent sticking. I would also avoid stirring your ingredients once they are in the pan; otherwise, you run the risk of sticking since you’re wiping the greasy coating off. You can always toss your ingredients together in a large bowl so they are evenly distributed then add to the cake pan and pour the egg mixture in.
This recipe has 276 calories per serving, so it’s a great filling low-calorie breakfast dish. If you want to cut down on the calorie count even further, you can use turkey bacon instead of regular bacon and use half the cheese or leave the cheese out altogether.
Storing and reheating
This recipe is great for meal prep and can be stored in the fridge for up to 3 days in airtight glass bowls or meal prep containers. The best way to reheat is in the oven in a foil-covered casserole dish for about 20 minutes at 350° Fahrenheit. You can try reheating it in the microwave for 1-2 minutes, but you run the risk of the eggs getting all rubbery.
Can you freeze breakfast casserole?
You sure can! After the casserole has cooked, allow it to cool completely then wrap it tightly in plastic wrap and foil. It will last in the freezer for up to 2 months if stored properly.
When you’re ready to enjoy your casserole, let it thaw in the fridge overnight then reheat as normal. You can also reheat frozen single portions in the microwave for 5-6 minutes if you’re in a pinch.
More Instant Pot casserole recipes
Meal prep tools for this recipe
- Grab a 6×4 cake pan to place inside the Instant Pot.
- Buy a replacement trivet to use in your Instant Pot.
- Grab some glass meal prep bowls if you plan on eating this Instant Pot breakfast casserole for meals during the week.
- Get a meat thermometer to make sure your eggs are cooked through.
- Freeze this recipe in glass microwave-safe bowls for up to 3 months.
The Best Ever Instant Pot Breakfast Casserole
- 8 slices bacon, cooked
- 1/2 tsp each salt & pepper
- 10 eggs
- 1 cup water
- cooking spray or butter, for greasing
- 2 cups frozen hash browns
- 1 small red onion, diced
- 1/2 each red, green and yellow bell pepper, diced
- 1 cup shredded cheddar cheese
- In a large skillet, cook bacon until almost fully cooked. Meanwhile, whisk eggs and salt & pepper together in a large bowl.
- Grease a 6×4 cake pan (the one I have is linked above the recipe card) with butter or cooking spray. Add hash browns, cooked bacon, bell peppers, red onion, cheese and eggs, mixing to combine gently.
- Add water to bottom of Instant Pot then place trivet inside. Place cake pan on top of trivet inside Instant Pot. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 25 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook the 25 minutes.
- Allow the pressure to release naturally (about 10-15 minutes), then open the lid when pressure gauge has dropped and the lid opens easily. Let cool about 5-10 minutes.
- Remove cake pan with oven mitts and serve in slices. Enjoy!