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Instant Pot Breakfast Casserole

Breakfast· Brunch· Christmas· Instant Pot· Keto· Thanksgiving

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This Instant Pot Breakfast Casserole tastes delicious and looks elegant enough to serve at any holiday breakfast or brunch. Also, it’s a filling recipe chock full of cheese, eggs, veggies, and bacon.

Instant Pot Breakfast Casserole

A few months ago I found this Chrysanthemum silicone cake mold on Amazon. And, I knew it would be perfect to make an Instant Pot recipe in it.

Of course, I wasn’t sure if I wanted to use the silicone mold to make an Instant Pot dessert or something else.

Instant Pot Breakfast Casserole

Sadly, I had the green cake mold sitting on my office shelf for weeks before I decided to use it. Something about that flower shaped mold kept reminding me of Christmas!

I kept thinking about different recipes I could make when it finally dawned on me that a breakfast frittata casserole or crustless quiche would be perfect.

Instant Pot Breakfast Egg Casserole

So, I decided to use the mold to make a breakfast casserole! I made sure I added green and red bell peppers to my casserole for some color.

The colors from the veggies made the egg casserole look bright and festive. I kept thinking it would be lovely for a winter bridal brunch, too.

Whether you choose to serve this egg casserole for the holidays or for another celebration I hope you enjoy it as much as my family.

My husband didn’t even let the casserole cool down before he started eating it. Which surprised me that my husband loved the cheesy egg breakfast so much.

Usually he will only eat eggs sunny side up and not baked in any sort of casserole. I’ll have to admit it made me happy that my husband enjoyed this recipe.

Instant Pot Egg Breakfast

What’s in the Instant Pot Breakfast casserole

  • Eggs
  • Shredded Cheese
  • Red Bell Peppers
  • Green Bell Peppers
  • Onions
  • Cheese
  • Milk
  • Bacon Bits
  • Salt
  • Pepper
  • Water

How to Make AN Easy Breakfast Casserole

This easy and quick casserole is the perfect Instant Pot dump breakfast! Dump it, turn it on, and go about your business …LOL!

So how to make it? First, crack 8 eggs open in a medium bowl.

Second, add your seasoning and milk. Whisk, whisk, whisk! Next, pour in your cheese, onions, bell peppers, and bacon bits. Whisk a little more.

Third, place the trivet in the inner pot. Add water ( 1 cup for a 6 qt. Instant Pot or 1 1/2 cups for an 8 qt. Instant Pot like I have). Next, spray your silicone mold with non-stick cooking spray.

Fourth, put the silicone mold on the trivet. Pour the egg mixture into the mold. Next, put your lid on the Instant Pot and turn the knob to the sealing position. Then press the manual button and set for 18 minutes.

Once, cook time has elapsed turn the knob to venting. After the valve goes down carefully open the lid and remove the trivet and egg casserole, using oven mitts.

Note- If you do not have a trivet with handles I suggest making a sling out of aluminum foil.

Last but not least, let the casserole sit in the silicone mold for a few minutes before turning it over on a plate or serving tray.

Instant Pot Breakfast

Doesn’t the egg casserole look pretty? All it needs now is a big bow made out of red or green bell peppers like the bell pepper bow I made for my Chicken Strip Wreath.

I think this egg and cheese casserole is perfect for Thanksgiving and Christmas brunch!

Heck! It’s even excellent for New Years Day breakfast! If you like this egg breakfast recipe you should check out my other breakfast casserole.

More Breakfast Recipes

more Instant Pot Recipes

Instant Pot Breakfast Casserole

Instant Pot Breakfast Casserole

Yield: 4
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes

This Instant Pot Breakfast Casserole tastes delicious and looks elegant enough to serve at any holiday breakfast or brunch.

Ingredients

  • 8 eggs
  • 1 1/2 cup water
  • 1/3 cup shredded cheese
  • 1/3 cup green bell pepper, diced
  • 1/3 cup red bell pepper, diced
  • 1/3 cup onion, diced
  • 1/3 cup milk or whipping cream
  • 1/3 cup bacon bits
  • salt & pepper, to your liking

Instructions

  1. In a medium bowl crack 8 eggs.
  2. Add your seasoning and milk. Whisk then pour in your cheese, onions, bell peppers, and bacon bits. Whisk a little more.
  3. Place the trivet in the inner pot. Add water (1 cup for a 6 qt. or 1 1/2 cups for an 8 qt).
  4. Spray the silicone mold with non-stick cooking spray and place it on top of the trivet..
  5. Pour the egg mixture into the mold. Next, put the lid on and turn knob to the sealing position.Then press the manual button and set for 18 minutes.
  6. Once, cook time has elapsed turn the knob to venting. After the valve goes down carefully open the lid and remove the trivet and egg casserole,using oven mitts.
  7. Let the casserole sit in the silicone mold for a few minutes, before turning it over on a plate or serving tray.
  8. Enjoy!

Notes

    • After trail and I error I suggest covering the casserole with aluminum foil before closing the lid.
    • If you do not have a trivet with handles make a sling out of foil and place the mold on top of it to make it easier to remove the casserole from the Instant Pot. 
    • You can add any seasoning you like to this recipe. We used salt and pepper. Next time I’ll add some garlic powder too. And, maybe some Cajun seasoning.
    • And, of course you could use cooked and crumbled bacon or chopped ham pieces instead of bacon bits.
    •  If you like your eggs a little spicy serve with Pico de gallo or salsa.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 391mgSodium: 456mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 19g

For more about our Nutritional Disclaimer: https://www.thisolemom.com/nutritional-disclaimer/

© Kim Seghers
Cuisine: American / Category: breakfast / keto

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Instant Pot Breakfast Casserole

Reader Interactions

Comments

  1. Kay Hugghins says

    I saw this recipe MONTHS ago and promptly ordered the mold from Amazon. It took almost 4 months to get here! I made this recipe on Father’s Day for my husband. I added 1/2 tsp of garlic powder and 1/8 tsp of celery seed, in addition to the salt & pepper, and used 1 cup of the frozen seasoning blend (onions, red & green bell pepper) since I was out of bell peppers. I used the heavy whipping cream instead of milk and may have been a little heavy on the shredded cheese. It was delicious! My husband promptly said the recipe was “a keeper” and when I told him there was enough left for breakfast tomorrow, he said it would save me some time since I wouldn’t have to make it again 2 days in a row! Thank you for the wonderful recipe! I now plan to use the mold to make brownies for my mom’s birthday. I’ll cover it with strawberries and use the heavy whipping cream to make whipped cream to go with it!

    Reply

    • Kim Seghers says

      Hi Kay! Thank you for the wonderful feedback for my breakfast casserole. I’m sorry the mold took so long to get to you that’s insane. I really like how you changed up the recipe. I’ll have to try using heavy whipping cream next time I make this recipe in my Instant Pot. Hope your mom has a wonderful birthday and the brownies with strawberry topping sounds amazing! Enjoy your week, Kim

      Reply

  2. Beth says

    I have a 6 qt IP. This particular mold will not fit. If I use a mold in the 6 qt, the egg dish will be thicker than your dish. Will that require more cooking time??

    Reply

    • Kim Seghers says

      Hi Beth! I really don’t know the answer because I have only made this recipe in this mold. Maybe you could use a springform andtry 20 minutes. If it needs to be cooked more add 5 minute increments, until its cooked thoroughly. I hope this helps.

      Reply

  9. Ewa says

    I believe you that your Casserole tastes delicious, but honestly, in the first place I’m impressed by how beautiful it looks. When I was browsing your blog and I saw this photo, I obviously first thought it was some delicious dessert;)

    Reply

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