Save Time and Satisfy the Family with an Instant Pot Breakfast Casserole

The Instant Pot is a great way to cook a delicious breakfast casserole and it’s especially convenient if your oven is being used to bake biscuits, sweet rolls, or other dishes. Feel free to swap out the bacon with about 6 to 8 ounces of crumbled browned sausage or diced ham. Or make it a meatless and add some sautéed mushrooms or other vegetables.

  • 6 strips bacon
  • 1 1/2 cups packaged hash brown potatoes, thawed
  • 1 1/4 cups shredded cheddar cheese, divided, plus more for garnish
  • 8 large eggs
  • 1/4 cup light cream
  • 1/2 cup diced red bell pepper
  • 3 green onions, chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley, or chives, for garnish, optional
  1. Gather the ingredients.

    ingredients for instant pot breakfast casserole
    The Spruce Eats / Diana Rattray
  2. Butter a 7-inch springform pan or spray it with nonstick cooking spray. Set the pan aside.

    buttered springform pan
    The Spruce Eats / Diana Rattray
  3. Select the sauté function on the Instant Pot. Dice the bacon and add it to the inner pot of the Instant Pot. Cook, stirring, until the bacon is crisp. Remove the bacon to paper towels to drain and cancel the sauté function. Discard the bacon drippings and wipe out the Instant Pot.

    diced bacon cooked in the instant pot
    The Spruce Eats / Diana Rattray
  4. Layer the thawed hash brown potatoes and 1 cup of the shredded cheese in the prepared springform pan.

    layers of hash browns and cheese in springform pan
    The Spruce Eats / Diana Rattray
  5. In a mixing bowl, whisk the eggs with the cream; stir in the bell pepper, green onions, salt, pepper, and drained cooked bacon. Pour the egg mixture over the cheese layer in the springform pan and top with the remaining shredded cheese.

    combine the eggs, vegetables, and cream
    The Spruce Eats / Diana Rattray
  6. Place a trivet in the inner pot of the Instant Pot and add 1 cup of water. Wrap the bottom of the springform pan with foil and lower it into the Instant Pot with a baking sling. If using a foil sling, fold it over the casserole so it does not interfere with the seal.

    breakfast casserole in the instant pot
    The Spruce Eats / Diana Rattray
  7. Lock the lid in place and select the pressure cook or manual setting (high pressure). Turn the pressure release vent to the sealing position and set the timer for 36 minutes. When the time is up, allow a natural release for 10 minutes and then carefully release the remaining pressure manually.

  8. Remove the breakfast casserole to a trivet and let it stand for 15 minutes. Use paper towels to gently blot up any excess moisture around the edge of the casserole.

    cooked instant pot breakfast casserole in springform pan
    The Spruce Eats / Diana Rattray
  9. Slide a thin knife or spatula around the edge of the casserole and carefully remove the sides of the pan.

    cooked breakfast casserole, pan sides removed
    The Spruce Eats / Diana Rattray
  10. Carefully remove the casserole to a plate, and garnish with extra cheese and parsley or chives, if desired.

    whole breakfast casserole on a plate with fruit on the side
    The Spruce Eats / Diana Rattray
  11. Slice the breakfast casserole into wedges and serve with diced fruit, avocado slices, or fresh tomato wedges on the side.

    slice of breakfast casserole with fruit
    The Spruce Eats / Diana Rattray
  • How to Make a Foil Sling: Tear off a 20-inch length of foil. Fold the foil lengthwise into thirds, making a “sling.” Place the pan in the center of the sling and use the foil to lower the pan onto the trivet in the Instant Pot. Fold the ends loosely over the pan so they do not obstruct the sealing ring.
  • Add a handful of baby spinach leaves to the egg mixture for additional color and flavor.

49 Breakfast Egg Recipes to Start the Day Right

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