Instant Pot Breakfast Egg Casserole

This Instant Pot Breakfast Egg Casserole is made with hash browns, sauteed onions, garlic, peppers, leftover ham, eggs and cheese. This filling breakfast is perfect for holidays and weekends!

This casserole is always a hit in my house, just like oatmeal, jam and yogurt. It makes breakfast time easy!

Meal prep and dinner dishes aside, this time it’s all about breakfast in the Instant Pot! This egg casserole is loaded with veggies, eggs and cheese and cooked in the digital pressure cooker in 20 minutes. This is a perfect use for leftover ham from your holiday dinner.

This super easy Instant Pot Breakfast Egg Casserole is made with sauteed onions, garlic, peppers and mushrooms, hash browns, eggs and cheese. It’s a filling breakfast bake for holidays or weekends.

Ingredients:

• olive oil
• butter
• garlic
• onion
• red bell pepper
• white mushrooms
• hashbrowns
• leftover ham
• cheddar cheese
• eggs
• half and half
• salt and pepper

Instructions:

• Start by buttering the springform pan. It will prevent the egg mixture from sticking to it. Layer hashbrowns on the bottom of the pan. Add cheese (leave 1/4 cup for the topping) and leftover ham.
• Make sure the stainless steel insert is in your Instant Pot. Press the “saute” button, add oil to insert. Let it heat up. Add garlic, onions and peppers and saute for 2 minutes. Add one tablespoon of butter. Add mushrooms and saute until onions are translucent. Press “cancel/off” button. Spread sauteed veggies over ham layer. Wipe the IP insert clean or rinse with water. Make sure there are no bits of veggies stuck to the bottom. Add one cup of water and place trivet inside.
• In a mixing bowl, whisk eggs, half and half, salt and pepper. Pour mixture over vegetables. Sprinkle the remaining cheese over the top and gently press down.
• Place springform pan inside the Instant Pot, on the trivet. Close the lid, set the valve to “sealing” position (the newer IP models do it as soon as you close the lid). Press “manual” and set timer to 20 minutes. Make sure the IP is set to cook on high pressure. The Instant Pot will beep and will start coming to pressure. Once the time is up, let the IP release pressure naturally. Carefully remove the lid, remove the pan with casserole from IP. Run a knife around the edges. Let it cool for 10 minutes, then remove the side part of the pan. I was able to run an offset spatula under the casserole, place a plate on top, flip it over, remove bottom part of the pan, place a serving plate on the bottom of the casserole and flip again. Now the breakfast egg casserole is ready to serve.

Variations:

• vegetables: I used onions, garlic, red bell pepper and mushrooms. You can skip either and adjust to your likings. Just remember to saute them before layering the casserole. Corn and spinach will work in this recipe too. You can use diced hash browns (the southern style) or even potatoes O’Brien (cut down on pepper and onion, if using) or use shredded style hashbrowns. No need to thaw them, just measure out the needed amount and layer.
• meat: I used leftover ham from my Instant Pot Brown Sugar Pineapple Ham recipe. You can use cooked and drained breakfast sausage even leftover cooked chicken.

Storing:

Yes, you can cook the casserole a day ahead and store it in the fridge. Reheat in the oven or microwave. The best flavor and texture is if the casserole is prepared, cooked and served the same day. You can’t prep the layers ahead of time, because the hashbrowns need to be frozen. You can saute vegetables a day ahead and store them in an air-tight container in the fridge.

More Instant Pot recipes:

• Perfect Hard-Boiled Eggs (the 6-minute method)
• Brown Sugar Pineapple Ham
• Perfect Breakfast Casserole (with sausage), oven version
• Easy Hashbrown Casserole

Check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance!

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

5 from 11 votes

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Instant Pot Breakfast Casserole

Prep Time

15 mins

Cook Time

20 mins

natural pressure release

10 mins

Total Time

35 mins

 

Instant Pot Breakfast Egg Casserole Recipe made with hash browns, sauteed onions, garlic, peppers, leftover ham, eggs and cheese. This filling breakfast is perfect for holidays and weekends!

Course: Breakfast

Cuisine: American

Keyword: Instant Pot breakfast casserole

Servings: 5 people

Calories: 323 kcal

Author: Anna

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small white onion
• 2 garlic cloves minced
• 1/2 red bell pepper
• 2 white mushrooms
• 1.5 cup hashbrowns frozen
• 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

US Customary - Metric

Instructions

1. Butter a 7" springform pan. It will prevent the egg mixture from sticking to it. Layer hashbrowns on the bottom of the pan. Add cheese (leave 1/4 cup for the topping) and leftover ham.
2. Make sure the stainless steel insert is in your Instant Pot. Press the “saute” button, add oil to insert. Let it heat up. Add garlic, onions and peppers and saute for 2 minutes. Add one tablespoon of butter. Add mushrooms and saute until onions are translucent. Press “cancel/off” button. Spread sauteed veggies over ham layer. Wipe the IP insert clean or rinse with water. Make sure there are no bits of veggies stuck to the bottom. Add one cup of water and place trivet inside.
3. In a mixing bowl, whisk eggs, half and half, salt and pepper. Pour mixture over vegetables. Sprinkle the remaining cheese over the top and gently press down.
4. Place springform pan inside the Instant Pot, on the trivet. Close the lid, set the valve to “sealing” position (the newer IP models do it as soon as you close the lid). Press “manual” and set timer to 20 minutes. Make sure the IP is set to cook on high pressure. The Instant Pot will beep and will start coming to pressure. Once the time is up, let the IP release pressure naturally. Carefully remove the lid, remove the pan with casserole from IP. Run a knife around the edges. Let it cool for 10 minutes, then remove the side part of the pan.

Recipe Notes

1. I was able to run an offset spatula under the casserole, place a plate on top, flip it over, remove bottom part of the pan, place a serving plate on the bottom of the casserole and flip again.
2. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition Facts

Instant Pot Breakfast Casserole

Amount Per Serving

Calories 323 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 237mg79%

Sodium 683mg30%

Potassium 427mg12%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 1g1%

Protein 17g34%

Vitamin A 940IU19%

Vitamin C 22.5mg27%

Calcium 178mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.