Description
Kick-start your morning with this savory and cheesy Instant Pot breakfast casserole! Packed with crispy bacon, fluffy eggs, colorful bell peppers, and hearty hash browns, this easy one-pot recipe is perfect for busy mornings, brunch gatherings, or meal prep.
Ingredients
- 8 slices bacon, cooked and crumbled
- ½ teaspoon salt
- ½ teaspoon black pepper
- 10 large eggs
- 1 cup water (for Instant Pot)
- Cooking spray or butter (for greasing the pan)
- 2 cups frozen hash browns, thawed
- 1 small red onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ yellow bell pepper, diced
1 cup shredded cheddar cheese
Instructions
- Cook the Bacon:
- In a skillet over medium heat, cook 8 slices of bacon until crispy. Place the cooked bacon on a paper towel-lined plate to cool, then crumble into small pieces. Set aside.
- Prepare the Veggies and Hash Browns:
- Dice the red onion and bell peppers. Thaw the frozen hash browns and pat them dry to remove any excess moisture.
- Whisk the Eggs:
- In a medium-sized mixing bowl, whisk together 10 eggs, ½ teaspoon of salt, and ½ teaspoon of black pepper until smooth.
- Grease the Pan:
- Grease a heatproof, Instant Pot-safe pan with cooking spray or butter. This prevents the casserole from sticking.
- Layer the Ingredients:
- Spread the thawed hash browns evenly across the bottom of the greased pan.
- Add the diced red onion and bell peppers on top of the hash browns.
- Sprinkle half of the shredded cheddar cheese over the vegetables.
- Add the crumbled bacon as the next layer.
- Pour the whisked eggs over the top, ensuring they coat all the layers.
- Prepare the Instant Pot:
- Add 1 cup of water to the Instant Pot’s inner steel pot. Place the trivet inside the pot to elevate the casserole pan above the water.
- Cook the Casserole:
- Cover the casserole pan tightly with aluminum foil to prevent condensation from dripping into the casserole.
- Place the pan on the trivet inside the Instant Pot.
- Secure the Instant Pot lid and set the valve to the sealing position.
- Select the “Pressure Cook” or “Manual” setting and cook on high pressure for 25 minutes.
- Release the Pressure:
- Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes. Perform a quick release to release any remaining pressure.
- Add the Final Touches:
- Carefully remove the casserole pan from the Instant Pot using oven mitts. Remove the foil and sprinkle the remaining cheddar cheese over the top. Let it rest for 2–3 minutes to melt the cheese.
- Serve and Enjoy:
- Slice the casserole into wedges and serve warm. Pair it with fresh fruit, avocado slices, or a dollop of sour cream for a complete breakfast.
Notes
- Vegetarian Option: Skip the bacon and add extra vegetables like mushrooms or spinach.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
- Freezing: Allow the casserole to cool completely, slice it into portions, and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Customization: Feel free to use your favorite cheeses, add spicy jalapeños, or swap the hash browns for shredded sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pressure Cooking
- Cuisine: American