Instant Pot Egg Casserole
This Instant Pot Egg Casserole is the perfect way to enjoy a hearty breakfast. The mouthwatering flavors of garlic, paprika, and onions mixed with eggs, hashbrowns, and spinach taste amazing topped with bacon and cheese. I love that in less than an hour, I can have breakfast ready for my family.
If you have a breakfast kind of family like mine, then you are in the right place! We absolutely love sitting together at the table and enjoying a nutritious breakfast before we all start our day, especially the kids who need plenty of good food to power through their sports activities. Another Instant Pot recipe I always make is my egg bites recipe, which are perfect for school lunches or just snacking on the go.
Table of contents
Lately, though, this Instant Pot Egg Casserole has been the one I make the most. For an easy breakfast that is incredibly filling and delicious, this crustless quiche is the perfect way to start any day. I mean, how can you go wrong with a casserole packed with eggs, cheese, and bacon? Nope, that is just not possible!
Why you will love this recipe
- Quick and hearty: I love that I can make this egg casserole with hashbrowns, spinach, and cheddar cheese in about an hour. It is a filling meal that works for breakfast, brunch, or even a lazy dinner.
- Easy to customize: When I have leftover bacon, ham, or even cooked chicken sitting in the fridge, I just toss it in. It is an easy way to use up what I already have and keep everyone happy at the table.
- A fun way to sneak in veggies: I sometimes sauté extra veggies like bell peppers, zucchini, or mushrooms and mix them right into the eggs.
- Perfect for busy mornings: Since it cooks right in the Instant Pot, I can set it and focus on getting everyone ready. Breakfast comes together without me standing over the stove, which is always a win around here.
What you will need
- Egg mixture: I whisk large eggs with half and half, salt, pepper, minced garlic, and smoked paprika to make the creamy base.
- Veggies and add-ins: I toss in frozen hashbrowns, fresh spinach, chopped green onions, and crispy bacon bits for lots of flavor and texture.
- Cheese: I always use freshly shredded cheddar cheese because it melts so much better into the casserole.
- Water for cooking: I add one cup of water to the bottom of the Instant Pot to create the steam for pressure cooking.
How to make
1. Whisk: First, Whisk the eggs and half half before adding the salt, pepper, paprika, and garlic in a large bowl or medium mixing bowl and set aside for later.
2. Prep the pan and layer: While the eggs rest, I spray a springform pan or any oven-safe pan with a little olive oil to keep the casserole from sticking. Then, I layer the hashbrowns on the bottom, sprinkle a little salt and pepper, and pile on the spinach.
3. Add the toppings: I add the green onions, bacon, and cheddar cheese right on top of the hashbrowns and spinach, making sure to spread them out evenly.
4. Assemble and cook: Last, I pour the egg mixture over everything in the pan, making sure it spreads evenly. Then, I prepare the Instant Pot by pouring one cup of water into the bottom and placing a trivet inside. I cover the casserole pan with foil and use a sling to carefully lower it onto the trivet. I seal the lid and set it to cook on high pressure for 22 minutes. After it finishes, I let it release pressure naturally for 10 minutes before venting. Finally, I lift the pan out with the sling, slice the casserole, and serve it warm.
Expert tip
Don’t skip the water
The key when making this Instant Pot Egg Casserole is to add the water to the bottom of the pot. I learned early on that without the water, the Instant Pot will not build the pressure it needs to cook properly. I usually add one cup, but if I am using my bigger pot, I go with one and a half cups just to be safe.
More tips to consider:
- If your trivet does not have handles, use a silicone sling to make it easier to lift the pan in and out. It really helps, especially when the pot is hot.
- I always keep in mind that cook time can vary a little depending on the size of my Instant Pot. I just check it and adjust if needed.
- To avoid extra moisture, I like to place a paper towel over the casserole dish before covering it with foil. It catches any condensation while it cooks.
- When I want a crispier top, I pop the casserole into the oven at 400 degrees F for about five minutes before serving. It gets a nice golden finish.
- If you are using your Instant Pot for the first time, you can use the sauté setting to cook ingredients right in the pot. It saves a lot of cleanup.
Recipe variations
- More veggies: I love tossing in extra veggies like chopped bell peppers, mushrooms, or shredded carrots. About half a cup of each works really well without making the casserole too heavy.
- Slow cooker: When I have more time, I layer everything into the slow cooker just like the Instant Pot version. I set it on high and let it cook for about four hours.
- Low carb: If I want a low carb version, I skip the hashbrowns and swap the half and half for a splash of heavy cream instead. It still turns out creamy and delicious.
- Add meat: I sometimes add half a pound of ground beef or turkey sausage for a heartier meal. I brown it first before layering it into the casserole.
- Spice it up: When we want a little extra heat, I stir in a teaspoon of red pepper flakes or a few diced jalapenos. It really wakes up the flavors.
Serving suggestions
Whenever I make this Instant Pot Egg Casserole, I like to set out some easy extras to make it a full meal. If it’s a busy Saturday morning, I put out bowls of sour cream, some homemade alfredo sauce, and a plate of crispy hash browns so everyone can grab what they want.
On days when we have family over, I turn it into more of a brunch spread with a big BLT salad and a few slices of my savory grilled steak for anyone who wants something heavier. It’s simple, filling, and nobody ever leaves the table hungry.
How to store leftovers
- Store: I always store any leftover egg casserole in an airtight container in the fridge, and it stays good for several days.
- Freeze: I just pop the container right into the freezer and it keeps well for up to three months.
- Thaw: Before serving, I like to thaw it overnight in the fridge so it reheats evenly.
- Reheat: To warm it up, I use the microwave for a quick option, or sometimes I use the oven or air fryer if I want it a little crispier.
Frequently asked questions
Some instant pot recipes do not take into account the high moisture veggies or meat. Sauté the vegetables first to help remedy this situation and pat them dry with a paper towel before cooking. You can also use a paper towel under the foil to catch extra moisture.
If your casserole is too runny, give it a few minutes to thicken up since it gets thicker as it cools. If you still are not satisfied with the texture, add a roux made with flour and butter. You could also use cornstarch slurry or even just pour out the extra moisture.
Following the recipe instructions should work but some pots are not as fast as others. If the recipe you are using happens to be made with a faster pot, you may need to check the temperature with an instant read thermometer. It should be at 160 degrees F before removing.
More breakfast recipes:
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Instant Pot Egg Casserole
Ingredients
- 6 eggs room temperature
- 1/2 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 cup frozen hashbrowns
- 1 cup fresh spinach
- 2 tablespoons chopped green onions
- 1/2 cup bacon bits or browned chopped bacon
- 1 cup grated cheddar cheese
Instructions
- In a medium bowl beat the eggs and the half and half with salt, pepper, paprika and garlic. Set aside.
- Spray an oven safe 7-inch dish that fits inside your Instant Pot with non-stick cooking spray.
- Lightly sprinkle with salt and pepper the hashbrowns and add them to the prepared pan.
- Then layer on the spinach, green onions, bacon bits, and cheddar cheese.
- Pour the egg mixture on top of everything.
- Add 1 cup of water to the bottom of the Instant Pot.
- Place a trivet inside the pot.
- Cover the casserole dish loosely with foil. Use a foil sling to lower the pan into the Instant Pot, onto the trivet.
- Secure and lock the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure.
- After pressure cooking, let the pressure release naturally for 10 minutes and then move the valve to venting to quick release the remaining pressure.
- Open the pot and carefully remove the pan. Discard the foil. Optionally, sprinkle some cheese on top and place the casserole under your oven’s broiler for a couple minutes.
- Serve.
Notes
Don’t skip the water
The key when making this Instant Pot Egg Casserole is to add the water to the bottom of the pot. I learned early on that without the water, the Instant Pot will not build the pressure it needs to cook properly. I usually add one cup, but if I am using my bigger pot, I go with one and a half cups just to be safe.More tips to consider:
- If your trivet does not have handles, use a silicone sling to make it easier to lift the pan in and out. It really helps, especially when the pot is hot.
- I always keep in mind that cook time can vary a little depending on the size of my Instant Pot. I just check it and adjust if needed.
- To avoid extra moisture, I like to place a paper towel over the casserole dish before covering it with foil. It catches any condensation while it cooks.
- When I want a crispier top, I pop the casserole into the oven at 400 degrees F for about five minutes before serving. It gets a nice golden finish.
- If you are using your Instant Pot for the first time, you can use the sauté setting to cook ingredients right in the pot. It saves a lot of cleanup.