Go Back
–+ servings
Instant Pot Breakfast Casserole
Print Recipe
4 from 266 votes

The Best Ever Instant Pot Breakfast Casserole

This is the Best Ever Instant Pot Breakfast Casserole! Make this breakfast in the pressure cooker with yummy hash browns, bacon and peppers.
Prep Time10 minutes
Cook Time30 minutes
Resting time10 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon, breakfast casserole, eggs, hash browns, instant pot
Servings: 8 servings
Calories: 276kcal
Author: Taylor Stinson

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

Use turkey bacon instead of regular bacon for an even healthier breakfast.
After cooking, cut the casserole into slices then turn the pan upside down and gently tap it to get the slices out.
Store the leftovers in the fridge for up to 3 days. Reheat in the oven for 20 minutes at 350° F or in the microwave for 1-2 minutes.
Freeze this breakfast casserole for up to 2 months. Defrost in the fridge overnight then reheat as normal or microwave from frozen for 5-6 minutes.

Nutrition

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