This Instant Pot Breakfast Egg Casserole is a game-changer for your morning routine, especially when you need a hearty and flavorful meal. Packed with savory hash browns, tender sautéed onions, aromatic garlic, vibrant peppers, succulent leftover ham, fluffy eggs, and rich cheddar cheese, this recipe transforms simple ingredients into an irresistible breakfast bake. It’s the perfect solution for busy mornings, holiday brunches, or leisurely weekend feasts, offering comfort and satisfaction in every single bite. Say goodbye to rushed breakfasts and hello to effortless deliciousness, all thanks to your Instant Pot!
Making breakfast for a crowd or preparing a satisfying meal for your family has never been easier than with this amazing Instant Pot breakfast casserole. Just like our favorite Instant Pot Oatmeal, homemade Instant Pot Jam, and creamy Instant Pot Yogurt, this casserole is an absolute hit in our home. It simplifies breakfast preparations, allowing you to spend less time in the kitchen and more time enjoying those precious moments around the table.
While the Instant Pot shines for meal prep and dinner dishes, it truly excels at making breakfast a breeze. This incredible egg casserole is loaded with a colorful array of vegetables, fluffy eggs, and gooey cheese, all cooked to perfection in your digital pressure cooker in just 20 minutes. It’s not only incredibly convenient but also serves as an ingenious way to utilize any leftover ham you might have from a holiday dinner, transforming it into a brand-new, equally delicious meal.
This super easy Instant Pot Breakfast Egg Casserole features a medley of sautéed onions, garlic, vibrant peppers, and earthy mushrooms, combined with crispy hash browns, rich eggs, and sharp cheddar cheese. The result is a wonderfully filling and flavorful breakfast bake that’s ideal for leisurely holidays or any special weekend morning. Its robust flavors and comforting texture make it a crowd-pleaser that will have everyone asking for seconds.
Why You’ll Love This Instant Pot Breakfast Egg Casserole
There are countless reasons why this Instant Pot Breakfast Egg Casserole will become a staple in your recipe collection:
- Effortless Preparation: The Instant Pot does most of the work, cooking your casserole evenly and quickly. Minimal hands-on time means more time for you to relax.
- Incredibly Flavorful: The combination of sautéed aromatics, savory ham, and cheesy eggs creates a deeply satisfying flavor profile that’s both comforting and exciting.
- Perfect for Any Occasion: Whether it’s a busy weekday, a festive holiday gathering, or a relaxed weekend brunch, this casserole fits right in. It feeds a crowd and is easy to scale up for larger events.
- Customizable: This recipe is a fantastic template for improvisation. Easily swap out vegetables, add different cheeses, or try various meats to suit your taste and what you have on hand.
- Excellent for Leftovers: It’s a brilliant way to give new life to leftover ham, turning it into a fresh, delicious meal that feels entirely new.
- Make-Ahead Friendly: You can prepare components in advance or even cook the whole casserole ahead of time, making mornings stress-free.
Key Ingredients for Your Perfect Breakfast Casserole
Creating this delicious Instant Pot Breakfast Casserole starts with a thoughtful selection of fresh, high-quality ingredients. Here’s a breakdown of what you’ll need and why each component is essential:
- Olive Oil & Butter: A combination used for sautéing the vegetables, adding richness and depth of flavor. Butter also helps prevent the casserole from sticking to the pan.
- Aromatics: Garlic, Onion, Red Bell Pepper: These foundational ingredients create a fragrant and flavorful base for the casserole. Minced garlic and diced onion provide a sweet, savory punch, while red bell pepper adds a touch of sweetness and vibrant color.
- White Mushrooms: Earthy and umami-rich, mushrooms add another layer of texture and flavor, absorbing the savory notes of the other ingredients beautifully.
- Hash Browns (Frozen): The crispy, starchy base of our casserole. Using frozen hash browns is incredibly convenient as there’s no need to thaw them – just layer them directly into the pan. They provide a satisfying texture contrast to the soft egg mixture.
- Leftover Ham: The star protein of this dish! Diced leftover ham adds a salty, smoky, and savory element. It’s an excellent way to transform holiday leftovers into a fresh meal.
- Cheddar Cheese: Shredded cheddar cheese melts beautifully, creating a gooey, cheesy layer throughout the casserole. It adds a sharp, tangy flavor that complements the other ingredients perfectly.
- Eggs: The binding agent for the casserole, eggs create a fluffy, cohesive texture. Large eggs are recommended for consistency.
- Half and Half: This adds a creamy richness to the egg mixture, ensuring a tender and moist casserole rather than a dry one.
- Salt and Pepper: Essential seasonings that enhance all the natural flavors of the ingredients. Adjust to your personal preference.
Step-by-Step Instructions for Your Instant Pot Breakfast Casserole
Get ready to create a truly spectacular breakfast with these detailed instructions for your Instant Pot:
- Prepare the Pan: Start by thoroughly buttering a 7-inch springform pan. This crucial step prevents the egg mixture from sticking and ensures easy removal of your beautiful casserole. Once buttered, evenly layer the frozen hash browns on the bottom of the pan to form your delicious base. Next, add a generous layer of shredded cheddar cheese, reserving about ¼ cup for sprinkling on top later. Finally, scatter the diced leftover ham over the cheese layer.
- Sauté the Vegetables: Ensure the stainless steel inner pot is properly seated in your Instant Pot. Press the “Sauté” button and allow the pot to heat up. Once hot, add 1 tablespoon of olive oil. Add the minced garlic, diced onions, and chopped red bell peppers, and sauté for about 2 minutes, stirring occasionally, until they start to soften and become fragrant. Add 1 tablespoon of butter and the white mushrooms, continuing to sauté until the onions are translucent and the mushrooms have released their moisture. Press the “Cancel/Off” button to stop the sauté function. Carefully spread the sautéed vegetables evenly over the ham layer in the springform pan. Now, clean the Instant Pot inner pot. You can either wipe it clean with a paper towel or rinse it with water, ensuring no small bits of food are stuck to the bottom, which could cause a “burn” error. Add one cup of water to the clean inner pot and place the trivet inside.
- Whisk the Egg Mixture: In a separate mixing bowl, whisk together the 6 large eggs, ¼ cup of half and half, ½ teaspoon of salt, and ¼ teaspoon of black pepper until well combined and slightly frothy. Gently pour this egg mixture over the layered hash browns, ham, cheese, and vegetables in the springform pan. Sprinkle the remaining ¼ cup of shredded cheese over the top of the egg mixture and gently press it down to ensure it adheres.
- Pressure Cook the Casserole: Carefully place the filled springform pan onto the trivet inside the Instant Pot. Close the lid and ensure the sealing valve is set to the “Sealing” position (newer Instant Pot models often do this automatically when the lid is closed). Select the “Manual” or “Pressure Cook” setting and set the timer for 20 minutes. Confirm that the Instant Pot is set to cook on high pressure. The Instant Pot will then take some time to come to pressure before the cooking timer begins.
- Natural Pressure Release and Serve: Once the 20-minute cooking cycle is complete, allow the Instant Pot to naturally release pressure for at least 10 minutes. This is crucial for a perfectly set casserole and helps prevent it from deflating. After 10 minutes, you can do a quick release of any remaining pressure by carefully turning the valve to “Venting.” Once the float valve drops, carefully open the lid. Using the trivet handles, carefully remove the springform pan from the Instant Pot. Run a knife around the edges of the casserole to loosen it from the pan. Let the casserole cool for at least 10 minutes before releasing the side part of the springform pan. For serving, you can run an offset spatula underneath the casserole, place a serving plate on top, flip it over, remove the bottom part of the pan, place another serving plate on the top (which is now the bottom), and flip again for a beautiful presentation. Slice and serve your delicious Instant Pot Breakfast Egg Casserole immediately!
Customization Options: Making It Your Own
This Instant Pot Breakfast Casserole recipe is wonderfully versatile, allowing you to tailor it to your preferences or whatever ingredients you have on hand. Here are some fantastic variations:
- Vegetable Swaps: While onions, garlic, red bell pepper, and mushrooms provide a classic flavor, feel free to experiment. You can easily skip any of these or add others like corn kernels, fresh spinach (wilted before adding), diced zucchini, or even chopped broccoli florets. Remember to sauté most vegetables beforehand to ensure they are tender and flavorful in the final casserole.
- Potato Varieties: Instead of shredded hash browns, you can use diced hash browns (often called “southern style”) or even potatoes O’Brien (which already contain some peppers and onions, so adjust those amounts accordingly). Regardless of the style, there’s no need to thaw frozen potatoes; simply measure out the desired amount and layer them directly into the pan.
- Protein Power-Ups: We love using leftover ham from recipes like my Instant Pot Brown Sugar Pineapple Ham, but the possibilities are endless! Cooked and crumbled breakfast sausage, crispy bacon bits, or even shredded leftover cooked chicken or turkey would be delicious additions. For a vegetarian option, simply omit the meat and add more vegetables or a plant-based sausage alternative.
- Cheese Choices: While cheddar is a classic, try a blend of Monterey Jack, Colby, Swiss, or a spicy pepper jack for an extra kick. Freshly grated cheese melts best and offers superior flavor.
- Herb & Spice Boost: Enhance the flavor with fresh or dried herbs. A sprinkle of dried chives, parsley, or a pinch of smoked paprika can add another layer of taste. A dash of hot sauce in the egg mixture or served on the side can also elevate the experience for spice lovers.
Expert Tips for Instant Pot Casserole Success
To ensure your Instant Pot Breakfast Egg Casserole turns out perfectly every time, keep these expert tips in mind:
- Grease Your Pan Generously: Don’t skimp on buttering or greasing your springform pan. This is your best defense against sticking and guarantees a clean release of your casserole. You can also line the bottom with parchment paper for extra insurance.
- Sautéing is Key: While it might seem like an extra step, sautéing the onions, garlic, peppers, and mushrooms develops their flavors and softens them, preventing a raw texture in the final casserole. This step significantly contributes to the overall deliciousness.
- Clean Instant Pot Liner: After sautéing, it’s crucial to wipe or rinse the Instant Pot liner thoroughly. Any stuck-on food bits can lead to a “burn” error, interrupting your cooking process.
- Use a Trivet: Always use a trivet when cooking in a springform pan in the Instant Pot. This keeps the pan elevated from the water and ensures even steam circulation around the casserole.
- Natural Pressure Release (NPR) is Important: Allowing the Instant Pot to naturally release pressure for at least 10 minutes helps the casserole set properly, preventing it from collapsing or becoming watery. For egg-based dishes, this slow release of pressure is vital for texture.
- Don’t Overfill the Pan: Leave enough space at the top of your springform pan for the eggs to rise slightly during cooking. Overfilling can lead to a messy overflow.
- Cool Before Slicing: Letting the casserole cool for 10 minutes after removing it from the pan allows it to firm up, making it much easier to slice and serve neatly.
- Adjust Seasoning: Always taste your egg mixture before cooking and adjust salt and pepper as needed. Remember that ham and cheese can be quite salty, so season accordingly.
Make-Ahead and Storage Tips
This Instant Pot Breakfast Egg Casserole is wonderfully convenient for meal planning and busy schedules:
- Make Ahead: Yes, you can prepare the entire casserole a day in advance! Cook it according to the instructions, let it cool completely, then cover it tightly and store it in the refrigerator. Reheat individual slices in the microwave for a quick bite or warm the whole casserole in the oven at 350°F (175°C) until heated through. For best flavor and texture, serving the casserole the same day it’s prepared and cooked is ideal.
- Prepping Components: While you can’t prep the layers too far ahead (as hash browns are best used frozen), you can sauté the vegetables a day or two in advance. Store the cooked vegetables in an airtight container in the fridge until ready to assemble.
- Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: While possible, freezing may slightly alter the texture of the eggs and hash browns. If freezing, wrap individual slices tightly in plastic wrap, then foil, and store in a freezer-safe bag for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs)
Here are some common questions about making this Instant Pot Breakfast Egg Casserole:
Q: Can I use fresh potatoes instead of frozen hash browns?
A: Yes, you can! If using fresh potatoes, finely dice them and par-cook them slightly by boiling or sautéing them for a few minutes before adding them to the casserole to ensure they cook through evenly in the Instant Pot.
Q: What size springform pan works best?
A: A 7-inch springform pan is ideal for most 6-quart or 8-quart Instant Pot models. Make sure it fits comfortably inside your Instant Pot with the lid closed.
Q: Can I make this casserole vegetarian?
A: Absolutely! Simply omit the ham and add extra vegetables like more mushrooms, spinach, or even some crumbled plant-based sausage for added protein.
Q: How do I prevent the “Burn” message on my Instant Pot?
A: The most important steps are to ensure the Instant Pot liner is completely clean after sautéing (no stuck-on bits!) and that you add the required 1 cup of water underneath the trivet. The trivet keeps the casserole pan elevated from the water, preventing direct contact with the heating element.
Q: Can I use milk instead of half and half?
A: You can, but half and half provides a richer, creamier texture. Whole milk would be the next best substitute, but skim milk might result in a slightly less rich casserole.
Serving Suggestions
This hearty Instant Pot Breakfast Egg Casserole is a complete meal on its own, but you can elevate your breakfast spread with a few simple additions:
- Serve alongside a fresh fruit salad or a bowl of mixed berries for a refreshing contrast.
- A side of toasted artisan bread, English muffins, or flaky croissants would be delightful.
- Pair with a hot cup of coffee, tea, or a glass of fresh orange juice to complete the breakfast experience.
- A dollop of sour cream, a sprinkle of fresh chives, or a dash of your favorite hot sauce can add extra flair to each serving.
More Instant Pot Recipes You’ll Love
The Instant Pot is a true kitchen hero, and if you enjoyed this casserole, you’ll definitely want to explore these other fantastic recipes:
- Perfect Hard-Boiled Eggs (the 6-minute method for consistently perfect eggs every time!)
- Brown Sugar Pineapple Ham (perfect for holidays and creating delicious leftovers for this casserole!)
- Perfect Breakfast Casserole (with sausage), an oven version for when you prefer traditional baking.
- Easy Hashbrown Casserole (a creamy, cheesy side dish that’s always a hit).
If you’re new to the world of pressure cooking, be sure to check out my Instant Pot Guide for Beginners, filled with all the essential information you need to get started and master your new appliance!
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Instant Pot Breakfast Casserole
Anna
Pin Recipe
⏱
15 mins
20 mins
10 mins
35 mins
🍽
Breakfast
American
🍴
5 people
323 kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small white onion
- 2 garlic cloves minced
- ½ red bell pepper
- 2 white mushrooms
- 1 ½ cup hashbrowns frozen
- ¾ cup leftover ham
- ¾ cup shredded cheddar cheese
- 6 large eggs
- ¼ cup half and half
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Butter a 7″ springform pan. It will prevent the egg mixture from sticking to it. Layer hashbrowns on the bottom of the pan. Add cheese (leave ¼ cup for the topping) and leftover ham.1 ½ cup hashbrowns,
¾ cup shredded cheddar cheese,
¾ cup leftover ham - Make sure the stainless steel insert is in your Instant Pot. Press the “saute” button, add oil to insert. Let it heat up. Add garlic, onions and peppers and saute for 2 minutes. Add one tablespoon of butter. Add mushrooms and saute until onions are translucent. Press “cancel/off” button. Spread sauteed veggies over ham layer. Wipe the IP insert clean or rinse with water. Make sure there are no bits of veggies stuck to the bottom. Add one cup of water and place trivet inside.1 tablespoon olive oil,
1 tablespoon unsalted butter,
1 small white onion,
2 garlic cloves,
½ red bell pepper,
2 white mushrooms - In a mixing bowl, whisk eggs, half and half, salt and pepper. Pour mixture over vegetables. Sprinkle the remaining cheese over the top and gently press down.6 large eggs,
¼ cup half and half,
½ teaspoon salt,
¼ teaspoon black pepper - Place springform pan inside the Instant Pot, on the trivet. Close the lid, set the valve to “sealing” position (the newer IP models do it as soon as you close the lid). Press “manual” and set timer to 20 minutes. Make sure the IP is set to cook on high pressure. The Instant Pot will beep and will start coming to pressure. Once the time is up, let the IP release pressure naturally. Carefully remove the lid, remove the pan with casserole from IP. Run a knife around the edges. Let it cool for 10 minutes, then remove the side part of the pan.
Notes
- I was able to run an offset spatula under the casserole, place a plate on top, flip it over, remove bottom part of the pan, place a serving plate on the bottom of the casserole and flip again.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
Calories:
323
kcal
|
Carbohydrates:
15
g
|
Protein:
17
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Cholesterol:
237
mg
|
Sodium:
683
mg
|
Potassium:
427
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
940
IU
|
Vitamin C:
22.5
mg
|
Calcium:
178
mg
|
Iron:
2
mg
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