This casserole is so easy and delicious. It’s great for entertaining, but also for weekly breakfast. For left overs just slice a wedge and warm in the microwave.
1 cup bread crumbs or 1/2 panko 1/2 bread crumbs
1/2 cup shredded parmesan cheese
5 tablespoons butter melted
6 ounces cream cheese (or neufchâtel, mascarpone, cottage, ricotta)
1/4 cup cream ( or whole milk, low-fat, almond, coconut)
salt & pepper
1 cup grated cheese of your choice
Meat if you like bacon, ham, prosciutto, pancetta finely chopped about 1 cup
Veggies mushrooms, asparagus, peppers, mushrooms, sun dried tomatoes, what ever you like finely chopped (about 1/2 cup of veggies)
Wrap 2 layers of heavy-duty foil around the bottom and outside of the pan. Doing this will water proof the bottom of the pan from the steam.
In a small bowl combine the bread crumbs, parmesan and melted butter. With a fork stir until well combined. Pat down in a 7 inch Instant Pot springform pan that the bottom is line with a piece of parchment. Press the crumbs about an inch up the side of the pan, and pat the bottom down firmly. Now place in the freezer as you prepare the filling.
Egg Mixture – In blender add the eggs, cream cheese, cream, pinch of S & P. Blend until smooth.
Its time to get your springform pan out of the freezer, sprinkle 3/4 to 1 cup of grated cheese on crust. Now pour your egg filling in. Sprinkle toppings all around ( meat veggies etc) Place a piece of foil over the top of the pan, pinching the edge to secure in place.
Pour 1 1/2 cups of water into your instant pot, place your rack insert in. Place the lid on the instant pot, make sure your valve is on sealing. Manually set your instant pot to high for 40 minutes. When the time is complete, allow the instant pot to naturally release for 20 minutes. After 20 minutes you can remove the egg casserole. Carefully remove all the foil. There might be some moisture on the top of the top or the sides. Carefully you can take the corner of a paper towel and remove the excess moisture.