Instant Pot Breakfast Casserole
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Instant Pot Breakfast Casserole

by | Apr 4, 2018

Instant Pot Breakfast Casserole

by | Apr 4, 2018

It’s not everyday I eat breakfast (I know – I’m terrible, Muriel…), but when I do, I prefer to (sometimes) go all out.
I’m talking eggs, potatoes, meat, veggies and cheese. I mean there’s so much going on, that you have ALL the food groups covered (the big glass of OJ covers the fruit).
And so, I’ve decided to take breakfast to the next level and make the most intense (but easy) BREAKFAST CASSEROLE ever! Seriously, this thing isn’t fooling around. It’s tough to classify but think of it as basically one fat frittata, a stuffed, pan-baked omelette or, my favorite, a breakfast CAKE!
Praise your Instant Pot, because you’ve just made breakfast everyone’s favorite meal!
Here’s How I Made It!: 
Take an onion…
…and dice it up.
Then add some butter to the Instant Pot…
…and once it’s melted, add in the onions.
Stir for a few minutes until lightly softened and very lightly browned.
Now take some breakfast sausage (you can use any kind really, but I used the super affordable Banquet brand that’s in the frozen food section)…
…some diced prosciutto (or bacon, but I prefer the diced prosciutto!)…
…and some mushrooms…
…and add them to the pot (with a little more butter). Allow it to sauté for a few minutes…
…and then transfer to a bowl and set aside.
The bottom of your liner pot will be a bit browned, but not to worry! We’ll be coming back to it in a few so just let it rest as is (OR you can rinse it if you wish).
Next, take some eggs…
…crack them into a bowl…
…and add some half & half (or milk)…
…and whisk together until nicely combined.
Add in some chopped chives as well…
…and mix. Set that aside for the time being.
Now we want to take a springform pan with the latch securely locked (or a glass Pyrex bowl that fits in your Instant Pot)…
…along with some butter…
…and GENEROUSLY grease EVERY NOOK & CRANNY of it! I’m talking the bottom AND sides.
Next, take some frozen hash browns (or tater tots)…
…and use just enough to cover the bottom of the (greased) pan.
Now take all the meat and veggies we sautéed and add them on top of the hash browns…
…packing them in nicely.
Sprinkle some shredded Cheddar on top…
…and use enough so that the entire top is covered.
Lastly, pour in the egg mixture (its okay if some of it seeps through the bottom sides of the springform pan – that’s normal. If you want, you can wrap the bottom sides of the pan in foil so it doesn’t run out).
Smooth the egg mixture with a spoon so it’s evenly dispersed on the top…
…and cover the top with foil (leaving a little room so that it’s not touching the egg mixture or cheese directly).
Now back to the Instant Pot. Add the trivet with the handles folded under…
…as well as some water (this is why we didn’t need to clean it earlier – but again, you can rinse it if you fear a “burn” signal – but that didn’t happen to me)…
…and, carefully gripping the top rim, lower the foil-wrapped springform pan on top of it.
Perfect! Now, secure the lid and cook at high pressure.
When done, the springform pan will (obviously) be hot. Using a dish towel or some mits, carefully remove it gripping the lip of the pan…
…rest it on the countertop and remove the foil…
…slowly unlatch the side…
…and take a butter knife and dig around the sides to detach the casserole from the walls of the pan.
Remove the upper portion of the springform pan.
Take a spatula, slide it under the casserole…
…and carefully transfer it to a serving dish (or you can leave it on the bottom portion of the pan too – that’s fine).
When serving, cut a slice, like a cake.
…and look at all of that cheesy, meaty, eggy, veggie, potatoe-y goodness!
BREAKFAST IS SERVED! Enjoy!
  • 2 tbsp of butter, divided in half (plus more to grease the pan)
  • 1 medium yellow onion, diced
  • 6.4 oz package (about 1/5 lb) of frozen breakfast sausage (or any kind of sausage you prefer – doesn’t need to be frozen. I used the cheap, Banquet brand you can get in the frozen food section)
  • 4-5 oz package of diced prosciutto (or you can use bacon sliced up into small pieces)
  • 8 oz of Baby Bella mushrooms, sliced
  • 1 cup (approx) of frozen hash browns (or tater tots)
  • 8 large eggs
  • 1/3 cup of half & half or milk
  • 1 cup (approx) of shredded Cheddar cheese
  • Chives (about 2-3 tbsp), sliced into small pieces

 

This is the springform pan I used. It is also perfect for cheesecakes and more! In fact, try my Peanut Butter Fudge Ripple Cheesecake and Noodle Pudding out too! It’s amazing!

Seeing as we’re using a springform pan with some runny ingredients (egg) it’s okay if some egg seeps out of the bottom sides of the springform pan. Not a big deal and expected. You can also wrap the bottom of the springform pan with foil to prevent any leakage OR use a Pyrex bowl (that fits) that you cover with foil too. To that point, if you use a crappy springform pan, the eggs CAN leak a bunch depending on the springform pan you use, so use a good one with a nice, secure bottom (oy). If the bottom isn’t that tight (oy), and you don’t wish for leakage, line the bottom and sides of the pan with non-stick foil.

If you fear seeing the “burn” message, rinse the bottom of your liner pot after you sauté the meat and veggies before returning to the Instant Pot to pressure cook the casserole. But this didn’t happen to me at all and it came to pressure and cooked totally fine.

Got leftovers? Awesome! Just place in a Tupperware container and then reheat in the microwave! Only takes about 60 seconds per slice!

You can totally make this vegetarian by leaving the meat out and adding in a lot more veggies of your choice: broccoli, tomatoes, peppers, zucchini, squash – you name it! Just make sure there’s plenty and that it fills the springform pan up at least 3/4 of the way before topping with cheese and the egg.

  1. Add 1 tbsp of the butter to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Once the butter’s melted, add in the onion and allow to cook or about 2-3 minutes until it begins to soften and lightly brown in color
  2. Then, add in the sausage, prosciutto (or bacon) and mushrooms along with the other 1 tbsp of butter. Stir often for another 3 minutes until the meat has cooked and everything is nice and sautéed. When done, remove and place in a bowl and slice up any sausage if you used the frozen kind before cooking (Note: The bottom of the liner pot will get sticky with a lot of the remnants from everything cooking in the pot. Don’t worry about iit as we’ll be using it again for steaming purposes when we cook our casserole. To that point, you CAN rinse it if you fear a “burn” message, but that didn’t happen to me at all)
  3. Using a whisk, beat the eggs in a large bowl, add in the half & half (or milk) and chives. Set aside
  4. With some more butter, GENEROUSLY grease a 6x3 springform pan (this one will perfectly fit your 6qt and 8qt Instant Pot) OR a Pyrex bowl that fits. Make sure the side latch is in locked position and that you grease every nook & cranny so the eggs, meat and veggies don’t stick!
  5. Assemble the casserole: Coat the bottom layer of the springform pan so it’s totally covered with the frozen hash browns. Then, add in all the sautéed veggies/meat from the bowl and pack it in nicely. Next, top with about 1 cup of the shredded cheddar so it covers all of the meat. Lastly, pour the egg mixture over the top. Secure the top of the springform pan (or pyrex bowl) with foil, leaving enough room so the foil isn’t directly touching the egg or cheese and won’t stick as it cooks (Note: It’s okay if some egg seeps out of the bottom sides of the spring form pan. Not a big deal. You can also wrap the bottom of the springform pan with foil to prevent any leakage). 
  6. Add the trivet (with the handles folded under it) and 1.5 cups of water to the liner pot and rest the springform pan on top of it by lowering it in while gripping the lip of the upper rim of the pan
  7. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 30 minutes (40 minutes if you want your eggs to be much firmer instead of slightly over easy, which I love). Quick release when done (Note: It’s perfectly normal for some of the egg mixture to spill out into the water in the pot while cooking. So don’t freak out if you see that when you remove the springform pan)
  8. Carefully remove the springform pan with a dish towel by gripping the lip of the pan’s upper rim and pulling it out to rest on the countertop. Remove, the foil, lightly unlatch the side of the pan, use a butter knife to lightly cut around the edges so it’s removed and transfer to a plate. Serve in slices, like a cake
  9. Enjoy!

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