Instant Pot Breakfast Casserole
This Best Ever Instant Pot Breakfast Casserole is the EASIEST way to make breakfast in your Instant Pot - hash browns, bacon, peppers and all!
Servings: 8 servings
- 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 6x4 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!
Calories: 276kcal | Carbohydrates: 11g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 234mg | Sodium: 325mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 5.4mg | Calcium: 141mg | Iron: 1.7mg