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Instant Pot Breakfast Casserole with Spinach, Peppers, and Cheddar Recipe

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4.1 from 14 reviews

A hearty and flavorful Instant Pot breakfast casserole made with eggs, sautéed vegetables, cheese, and cream. Perfect for a protein-packed morning meal that cooks quickly and easily using the Instant Pot pressure cooker.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Egg Mixture

  • 9 large eggs
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 cup grated cheddar cheese

Vegetables

  • 1/3 cup diced red bell pepper
  • 1/2 cup minced yellow onion
  • 3/4-1 cup chopped spinach
  • 2 cloves garlic, minced

Other

  • 1 tsp oil (for sautéing)
  • 1 cup water (for Instant Pot)

Instructions

  1. Prepare the baking dish: Spray a 1.5 quart round oven-safe baking dish thoroughly with cooking spray or rub with butter to prevent sticking. For easier removal, line the bottom with a piece of parchment paper cut to size.
  2. Prep ingredients: Crack the eggs into a large bowl, chop the vegetables, and measure out all ingredients so they are ready to use.
  3. Mix eggs and seasoning: Using an egg beater or whisk, fully incorporate the egg yolks and whites. Whisk in the heavy cream, then season with salt and pepper. Stir in the grated cheddar cheese. Set the mixture aside.
  4. Sauté vegetables: Set the Instant Pot to sauté mode and heat 1 teaspoon of oil. Add the diced onion and red bell pepper and cook until tender. Add the minced garlic and chopped spinach in the last 30-60 seconds of cooking, then remove the vegetable mixture and transfer it into the prepared baking dish. Turn off the Instant Pot.
  5. Prepare Instant Pot insert: Wipe the inner pot clean with a paper towel to remove any vegetable bits. Pour in 1 cup of water. Place the handled trivet inside to keep the baking dish elevated.
  6. Combine and assemble: Whisk the egg and cheese mixture again, then pour it over the sautéed vegetables in the baking dish. Carefully place the baking dish on the trivet inside the Instant Pot. Lock the lid and ensure the vent is set to the sealed position.
  7. Pressure cook: Set the Instant Pot to high pressure for 30 minutes.
  8. Natural release: Once the cooking cycle finishes and the Instant Pot beeps, allow the pressure to release naturally for 10 minutes before opening the lid.
  9. Serve: Open the lid carefully. Pat the top of the casserole dry with a paper towel if needed. Run a knife along the sides to loosen the edges, then allow to cool slightly. Either turn the casserole out onto a plate or serve directly from the baking dish, slicing with a pie server.
  10. Add toppings (optional): Enhance the casserole with sour cream, chopped chives, or an extra sprinkle of cheese as desired.

Notes

  • Lining the baking dish with parchment paper makes removal easier and helps keep the casserole intact.
  • Use avocado oil spray or butter to prevent sticking.
  • The natural pressure release ensures the casserole finishes cooking gently and sets properly.
  • Sautéing the vegetables first builds flavor and prevents excess moisture in the casserole.
  • Adjust the amount of spinach based on preference; 3/4 to 1 cup works well.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://dishiary.com/instant-pot-breakfast-casserole-with-spinach-peppers-and-cheddar-recipe/