Instant Pot Breakfast Casserole

This is definitely another great easy recipe for the instant pot. Just a few things to keep in mind. Make sure your springform pan is secure tightly, also make sure you have two pieces of foil on the bottom of the pan, to help prevent water from coming up into the pan. Also make sure your Instant Pot setting is on high for the cooking. In a private class recently a friend had her Instant Pot on a low setting for this recipe and when we took the breakfast casserole out it was not fully cooked. It was a good lesson to be learned. We just popped the casserole back in the Instant Pot and cooked on high for another 10 minutes.

What makes this recipe so nice you can create any flavor profile that you like. Some of you will notice the egg base is very similar to the one I use for the Sous Vide Egg Cups. This consists of egg, a soft cheese and milk product. For the soft cheese I have used cream cheese, mascarpone, neufchatel, regular cottage and non fat cottage cheeses. I have used cream, half n half, whole, lowfat, skim milk, coconut & almond milks. So you really can design this casserole to fit your daily diet.

Some flavor combo ideas:

Denver Style thin slice ham chopped, red bell pepper finely diced, green onions thinly sliced and cheddar.

Asparagus thinly sliced, goat cheese crumbled and sun dried tomato

Chorizo sausage pre cooked and crumbled, grated pepper jack cheese and diced green chili’s

Bacon cooked and chopped, grated cheddar, green onion sliced thin and bell pepper finely chopped

Italian Style with grated fontina or mozzarella cheese, spicy Italian sausage cooked and crumbled, zucchini finely diced.

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Instant Pot Breakfast Casserole

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.

  • Author: Chef Shelly

Ingredients

Crust

1 cup bread crumbs or 1/2 panko 1/2 bread crumbs

1/2 cup shredded parmesan cheese

5 tablespoons butter melted

Egg Filling

9 eggs

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)

Instructions

Crust

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. 

 

 

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