I don’t eat breakfast every day, but when I do I like to make it memorable. This Instant Pot breakfast casserole is loaded with eggs, potatoes, meat, vegetables and cheese — all the best parts of breakfast in one easy dish. Think of it as a thick frittata, a stuffed oven omelette, or a breakfast “cake” that feeds a crowd.
Here’s how I prepare it, step by step.
Start by dicing a medium yellow onion.
Turn the Instant Pot to Sauté (use the higher or “More” setting) and add a tablespoon of butter. When it melts, add the diced onion and cook for 2–3 minutes until softened and lightly browned.
Next, add your meats and mushrooms. I used frozen breakfast sausage, diced prosciutto (you can substitute bacon), and sliced Baby Bella mushrooms. Add another tablespoon of butter and sauté for a few minutes until cooked through. Transfer this mixture to a bowl and set aside.
The bottom of the Instant Pot may have browned bits from sautéing; that’s fine. You can leave it as-is or rinse it if you prefer to avoid any chance of a burn notice later.
In a large bowl, whisk together eight large eggs and about 1/3 cup of half-and-half or milk. Stir in 2–3 tablespoons of chopped chives for freshness.
Prepare a 6×3-inch springform pan (which fits 6qt and 8qt Instant Pots) or a 1.5‑qt CorningWare dish. Generously grease the bottom and sides with butter so nothing sticks.
Cover the bottom of the greased pan with frozen hash browns or tater tots, just enough to form a single layer.
Pack the sautéed meat and vegetables on top of the hash browns. Sprinkle about 1 cup of shredded Cheddar to cover the filling.
Pour the egg mixture evenly over the top. It’s normal for some egg to seep through a springform pan; if you’re concerned, wrap the bottom edge in foil. Smooth the top with a spoon, then tent the pan with foil so it doesn’t touch the eggs or cheese directly.
Place the Instant Pot trivet inside (fold the handles under), add about 1.5 cups of water, and carefully lower the foil-covered pan onto the trivet by holding the pan’s rim.
Secure the lid and pressure cook on High for 30 minutes for a slightly soft set, or 40 minutes if you prefer a firmer texture. Perform a quick release when the timer finishes. If any egg overflowed into the pot water, that’s normal and harmless.
When the cooker is done, use oven mitts or a towel to lift the hot pan out and place it on the counter. Remove the foil, unlatch the springform, and run a butter knife around the edges to loosen the casserole from the pan walls. Lift off the ring and slide a spatula under the casserole to transfer it to a serving plate, or serve it right from the pan.
Slice and serve like a savory breakfast cake. You’ll get cheesy, meaty, eggy, and potato-filled bites with every slice. Leftovers reheat well in the microwave — about 60 seconds per slice.
Variations: Make this vegetarian by omitting the meat and adding extra vegetables such as broccoli, bell peppers, tomatoes, zucchini or squash. If you prefer less runny eggs, increase cooking time. If you want to avoid any leakage entirely, use a CorningWare casserole dish instead of a springform pan.
Enjoy — breakfast is served!
Instant Pot Breakfast Casserole
If you want a bit of everything for breakfast — potatoes, eggs, meat, veggies and cheese — this casserole delivers. It’s simple to assemble and cooks perfectly in an Instant Pot.
5 minutes
36 minutes
41 minutes
Ingredients
- 2 tbsp butter, divided (plus more to grease the pan)
- 1 medium yellow onion, diced
- 6.4 oz package frozen breakfast sausage (or your preferred sausage)
- 4–5 oz diced prosciutto or chopped bacon
- 8 oz Baby Bella mushrooms, sliced
- 1 cup frozen hash browns or tater tots
- 8 large eggs
- 1/3 cup half & half or milk
- 1 cup shredded Cheddar cheese
- 2–3 tbsp chives, sliced
Instructions
- Add 1 tbsp butter to the Instant Pot and set to Sauté on High. When melted, cook the diced onion 2–3 minutes until softened and lightly browned.
- Add the sausage, prosciutto or bacon, mushrooms and the remaining 1 tbsp butter. Sauté about 3 minutes until cooked through. Transfer to a bowl and set aside.
- Whisk eggs with the half-and-half (or milk) and chives in a large bowl. Set aside.
- Generously grease a 6×3 springform pan or a 1.5-qt CorningWare dish. Line the bottom with a single layer of frozen hash browns.
- Pack the sautéed meat and vegetables over the hash browns, then sprinkle with shredded Cheddar. Pour the egg mixture evenly over the top. Tent with foil, leaving space so the foil doesn’t touch the eggs or cheese. (Wrap the pan bottom with foil if you want to prevent any leakage.)
- Place the trivet in the Instant Pot with the handles folded under and add 1.5 cups water. Carefully lower the prepared pan onto the trivet.
- Secure the lid and pressure cook on High for 30 minutes for a softer set, or 40 minutes for a firmer casserole. Quick release when finished.
- Use oven mitts to remove the hot pan, remove the foil, unlatch the springform, run a knife around the edges, and transfer the casserole to a serving plate or slice it in the dish. Serve like a savory cake.
- Enjoy!
Notes
If using a springform pan, some egg may seep out; wrapping the base in foil prevents that. To avoid any burn alerts, you can rinse the Instant Pot liner after sautéing, though I did not need to. Leftovers store well in an airtight container and reheat in the microwave about 60 seconds per slice. For a vegetarian version, omit meat and add more veggies to fill the pan about three-quarters full before adding cheese and eggs.