Instant Pot Breakfast Casserole
Instant Pot Breakfast Casserole
- 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
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.
- 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
- 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)
- Using a whisk, beat the eggs in a large bowl, add in the half & half (or milk) and chives. Set aside
- 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!
- 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).
- 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
- 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)
- 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