Instant Breakfast Egg Casserole Recipe

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

Sharing is showing interest!

Instant Breakfast Egg Casserole Recipe made with potato chips, sautéed onions, garlic, bell peppers, leftover ham, eggs, and cheese. This hearty breakfast is perfect for holidays and weekends!

Instant Breakfast Egg Casserole Recipe Pot Instant Breakfast Egg Casserole Recipe

Food preparation and dinner dishes aside, this time it's breakfast in Instant Pot! This egg casserole is loaded with vegetables, eggs, and cheese and cooks in the digital pressure cooker in 20 minutes. This is a perfect use for the leftover ham from your Christmas dinner.

This super easy instant breakfast egg casserole is made with sauteed onions, garlic, bell peppers and mushrooms, potatoes, eggs, and cheese. It is a hearty baked breakfast for vacation or weekend.

HOW TO MAKE CASSEROLE FROM EGG FOR INSTANT JAR BREAKFAST?

  • Start by buttering the springform pan. It will prevent the egg mixture from sticking to it. Layer hashbrowns at the bottom of the pan. Add cheese (leave 1/4 cup for topping) and leftover ham.
  • Make sure the stainless steel insert is in its instant container. Press the "skip" button, add oil to insert. Let it warm up. Add garlic, onion, and bell peppers and sauté for 2 minutes. Add a tablespoon of butter. Add mushrooms and sauté until onions are translucent. Press the "cancel / turn off" button. Spread the sautéed vegetables on the ham layer. Clean the IP insert or rinse it with water. Make sure there are no pieces of vegetables stuck to the bottom. Add a cup of water and place the trivet inside.
  • In a bowl, beat the eggs, half and half, salt and pepper. Pour the mixture over the vegetables. Sprinkle the remaining cheese on top and gently press down.
  • Place the spring pan inside the instant pot on the trivet. Close the lid, adjust the valve to the "sealed" position (newer IP models do so as soon as you close the lid). Press "manual" and set the timer to 20 minutes. Make sure the IP is configured for high pressure cooking. Instant Pot will beep and start pressing. Once the time is up, let the IP release the pressure naturally. Carefully remove the lid, remove the pan with the IP saucepan. Run a knife over the edges. Let it cool for 10 minutes, then remove the side of the pan. I was able to place a displaced spatula under the saucepan, place a plate on top, flip it over, remove the bottom of the pan, place a serving plate in the bottom of the saucepan and flip again. The breakfast egg casserole is now ready to serve.

Instant Breakfast Egg Casserole Recipe 2 Instant Breakfast Egg Casserole Recipe

Follow us on PINTEREST!

WHAT YOU NEED FOR THIS DISH:

These are affiliate links.

Instant Pot (I used my trusty 6 qt DUQ60, but you can also use 8 quarts)

7 ″ x 3 ″ spring mold (same as you would use to make cheesecake on IP), 8 ″ mold will work for 8qt Instant Pot

mixing bowl, wire whisk, and wooden spoon

WHAT CAN YOU ADD TO A BREAKFAST CASSEROLE?

  • vegetables: I used onions, garlic, red pepper and mushrooms. You can skip any and adjust to your tastes. Just remember to skip them before you put the saucepan on. Corn and spinach will also work in this recipe. You can use chopped potato croquettes (southern style) or even O’Brien potatoes (cut into bell pepper and onion, if you use them) or use grated potato croquettes. It is not necessary to defrost them, just measure the necessary quantity and layer.
  • meat: I used the leftover ham from my instant brown sugar pineapple ham recipe. You can use cooked and drained breakfast sausages, including cooked chicken leftovers.

Instant Egg Casserole with Pot Instant Egg Casserole Recipe with Breakfast

CAN THIS CASSEROLE BE DONE BEFORE TIME?

Yes, you can cook the saucepan the day before and store it in the refrigerator. Reheat in the oven or microwave. The best flavor and texture is if the saucepan is prepared, cooked, and served the same day. You cannot prepare the layers in advance, as the hashbrowns must freeze. You can sauté the vegetables the day before and store them in an airtight container in the refrigerator.

MORE INSTANT RECIPES:

Perfect Hard Boiled Eggs (The 6 Minute Method)

Pineapple Ham and Brown Sugar

Perfect Breakfast Casserole (with sausage), oven version

Easy hashbrown casserole

Take a look at me Instant pot guide for beginners, packed with all the information you need to get started with your new device.

Easy breakfast of stewed egg cooked in the instant pot. Instant Breakfast Egg Casserole Recipe

PIN IS RECIPE TO YOUR PINTEREST BOARD!

– >> Follow me on Pinterest, Facebook and Instagram for the latest recipe updates. If you like this recipe and do it, take a photo and share it INSTAGRAM! Tag me @RecetasLatinas So i can check it out and leave a comment! 😀

pin it button Instant Pot Breakfast Egg Casserole Recipe

INSTANT EGG RECIPE EGG RECIPE:

Instant pot breakfast casserole

Preparation time

15 minutes

Time to cook

20 minutes

natural pressure release

10 minutes

Total time

35 minutes

Instant breakfast egg casserole recipe made with potato chips, sautéed onions, garlic, bell peppers, leftover ham, eggs, and cheese. This hearty breakfast is perfect for holidays and weekends!

Course: breakfast

American kitchen

Keyword: Instant Pot Breakfast Casserole

Servings: 5 people

Calories: 323 kcal

:

Ingredients

  • 1 tablespoon of olive oil
  • 1 tablespoon unsalted butter
  • 1 small white onion
  • 2 garlic cloves, minced
  • 1/2 red pepper
  • 2 white mushrooms
  • 1.5 cup frozen potato croquettes
  • 3/4 cup leftover ham
  • 3/4 cup shredded cheddar cheese
  • 6 large eggs
  • 1/4 cup half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Butter a 7 "spring pan. It will prevent the egg mixture from sticking to it. Place the fries in the bottom of the pan. Add cheese (leave 1/4 cup for topping) and leftover ham.
  2. Make sure the stainless steel insert is in its instant container. Press the "skip" button, add oil to insert. Let it warm up. Add garlic, onion, and bell peppers and sauté for 2 minutes. Add a tablespoon of butter. Add mushrooms and sauté until onions are translucent. Press the "cancel / turn off" button. Spread the sautéed vegetables on the ham layer. Clean the IP insert or rinse it with water. Make sure there are no pieces of vegetables stuck to the bottom. Add a cup of water and place the trivet inside.
  3. In a bowl, beat the eggs, half and half, salt and pepper. Pour the mixture over the vegetables. Sprinkle the remaining cheese on top and gently press down.
  4. Place the spring pan inside the instant pot on the trivet. Close the lid, adjust the valve to the "sealed" position (newer IP models do so as soon as you close the lid). Press "manual" and set the timer to 20 minutes. Make sure the IP is configured for high pressure cooking. Instant Pot will beep and start pressing. Once the time is up, let the IP release the pressure naturally. Carefully remove the lid, remove the pan with the IP saucepan. Run a knife over the edges. Let it cool for 10 minutes, then remove the side of the pan.

Recipe Notes

  1. I was able to place a displaced spatula under the saucepan, place a plate on top, flip it over, remove the bottom of the pan, place a serving plate in the bottom of the saucepan and flip again.
  2. Please note that the nutritional value may vary depending on the product you use. The following information is an estimate. Always use a calorie counter that you are familiar with.

Disclosure: This post contains affiliate links. See our privacy policy for more information.

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉 Casserole breakfastEggInstantaneousRecipe

1 Compartir