12 Fast Instant Pot Breakfast Casserole When Time Is Tight

Mornings can be a whirlwind, but that doesn’t mean you have to skip a delicious start to your day.

Instant Pot breakfast casseroles are a lifesaver when time is tight.

From cheesy sausage and egg combos to healthy veggie frittatas, there’s a recipe for every craving.

They come together quickly and effortlessly, making them perfect for busy days.

Let’s explore these quick and satisfying breakfast options that fit perfectly into a bustling schedule.

Why Instant Pot Breakfast Casseroles Are Perfect for Busy Mornings?

An Instant Pot Breakfast Casserole is a lifesaver for busy mornings when you want a hearty, nutritious meal without spending too much time in the kitchen. This dish combines the convenience of an Instant Pot with wholesome ingredients like eggs, cheese, and vegetables to create a delicious breakfast that can feed the entire family. It’s the perfect solution when you need to get everyone fed and out the door quickly.

The beauty of this breakfast casserole is its versatility; you can customize it with your favorite veggies, proteins, and seasonings to suit your taste. Using an Instant Pot for this breakfast casserole means minimal cleanup and hands-free cooking, allowing you to focus on other morning tasks. The pressure-cooking method infuses the ingredients with flavor while keeping them moist and tender. This is especially useful for busy parents or anyone who wants to enjoy a warm, homemade breakfast without the hassle.

Plus, with the ability to make a larger batch, you can easily store leftovers for another day, making it an even more efficient choice.

Ingredients (Serves 4-6):

• 8 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 cup diced ham (or cooked bacon/sausage)
• 1 cup chopped bell peppers
• 1 cup chopped spinach
• 1/2 cup diced onions
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• Cooking spray or butter for greasing

Cooking Instructions:

1. Prepare the Instant Pot: Begin by greasing the bottom and sides of a heatproof baking dish that fits inside your Instant Pot. Use cooking spray or a thin layer of butter to prevent sticking.
2. Mix the Ingredients: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well blended. Stir in the cheese, ham, bell peppers, spinach, and onions, affirming all the ingredients are evenly distributed.
3. Assemble the Casserole: Pour the egg mixture into the prepared baking dish. Cover the dish tightly with aluminum foil to prevent moisture from entering the casserole during cooking.
4. Set Up the Instant Pot: Add 1 cup of water to the bottom of the Instant Pot. Place a trivet in the pot and carefully set the covered baking dish on top of the trivet.
5. Cook the Casserole: Secure the Instant Pot lid and set the valve to the sealing position. Select the ‘Pressure Cook’ or ‘Manual’ setting and adjust the time to 25 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes before opening the lid.
6. Finish and Serve: Carefully remove the baking dish from the Instant Pot using oven mitts. Remove the foil and let the casserole cool for a few minutes before slicing and serving.

Extra Tips:

• For added flavor, try adding herbs like chives, parsley, or dill to the egg mixture.
• If you prefer a spicier dish, include diced jalapeños or a dash of hot sauce.
• To make the dish more filling, consider adding cooked potatoes or sweet potatoes.
• Leftover casserole can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
• Confirm that the baking dish fits comfortably in your Instant Pot with some space around the sides for even cooking.

Cheesy Sausage and Egg Delight

Cheesy Sausage and Egg Delight is a scrumptious breakfast casserole that brings together the rich flavors of cheese, savory sausage, and fluffy eggs, all cooked to perfection in an Instant Pot. This dish is ideal for mornings when you want to serve something warm and hearty without spending too much time in the kitchen. The Instant Pot makes it an effortless endeavor by reducing the cooking time considerably while retaining all the delicious flavors.

Whether you’re cooking for a family brunch or a cozy weekend breakfast, this recipe promises to satisfy everyone’s taste buds. Bursting with flavor, this Cheesy Sausage and Egg Delight combines the creaminess of cheese, the spiciness of sausage, and the comforting taste of eggs, all layered with your choice of vegetables.

It’s versatile enough to allow you to customize the ingredients based on your family’s preferences or whatever you have on hand. This recipe easily serves 4-6 people, making it perfect for small gatherings or a family meal with leftovers for the next day. Follow this simple guide to create a breakfast casserole that will surely become a favorite in your household.

Ingredients (Serves 4-6):

• 1 pound breakfast sausage
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups diced potatoes (preferably frozen hash browns)
• 1/2 cup diced onion
• 1/2 cup diced bell peppers
• Cooking spray or butter for greasing

Instructions:

1. Prepare the Ingredients: Start by gathering all of your ingredients. Dice the onions and bell peppers if they aren’t pre-chopped, and shred the cheddar cheese if it’s not already shredded.
2. Cook the Sausage: Set your Instant Pot to the sauté function. Add the breakfast sausage and cook until it’s no longer pink, breaking it into smaller pieces as it cooks. Once done, remove the sausage from the pot and set it aside.
3. Sauté Vegetables: In the leftover sausage drippings, add diced onions and bell peppers. Sauté for about 3-4 minutes until they start to soften. Turn off the sauté function.
4. Mix the Egg Mixture: In a mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined.
5. Layer the Ingredients: Grease the inside of the Instant Pot with cooking spray or butter. Spread the cooked sausage evenly on the bottom. Add a layer of diced potatoes, followed by the sautéed onions and bell peppers. Pour the egg mixture over the top, ensuring it covers the ingredients evenly. Sprinkle shredded cheddar cheese on top.
6. Cook the Casserole: Place the lid on the Instant Pot, set the valve to sealing, and select the “Pressure Cook” or “Manual” setting. Cook on high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
7. Serve and Enjoy: Carefully remove the lid and let the casserole sit for a few minutes to set before serving. Slice into portions and serve warm.

Extra Tips: Feel free to customize this casserole with your favorite ingredients or what’s available in your pantry. You can add mushrooms, spinach, or even different types of cheese to change the flavor profile.

If you prefer a spicier kick, consider adding a pinch of red pepper flakes or using spicy sausage. Remember to grease the Instant Pot well to prevent sticking and facilitate easy cleanup. For added convenience, prepare the ingredients the night before and store them in the refrigerator, so you can quickly assemble the casserole in the morning.

Instant Pot Veggie Frittata: A Healthy Start

Instant Pot Breakfast Casserole is a convenient and delicious way to start your day with a hearty meal that can be customized to your liking. This versatile recipe allows you to incorporate your favorite veggies, proteins, and cheeses, making it a great option for using up leftovers or catering to various dietary preferences.

The Instant Pot‘s ability to cook quickly and evenly guarantees that your breakfast casserole is perfectly cooked every time, with a fluffy and moist texture that will have everyone coming back for seconds.

One popular variation of the Instant Pot Breakfast Casserole is the Instant Pot Veggie Frittata. This version is packed with colorful vegetables, providing a nutritious and satisfying meal that’s perfect for vegetarians or anyone looking to add more veggies to their diet.

The combination of eggs, cheese, and fresh vegetables results in a flavorful and filling dish that’s sure to become a staple in your breakfast routine. With minimal prep and easy cleanup, this recipe is ideal for busy mornings or when you want to impress guests with a homemade breakfast that doesn’t require hours in the kitchen.

Ingredients (serving size: 4-6 people):

• 8 large eggs
• 1 cup milk
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 cup diced bell peppers (any color)
• 1 cup chopped spinach
• 1 cup sliced mushrooms
• 1/2 cup diced onions
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cooking spray or additional olive oil for greasing
• Fresh herbs (optional, for garnish)

Cooking Instructions:

1. Prepare the Instant Pot: Begin by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up. Once hot, add the diced onions and sauté until they become translucent, about 3-4 minutes.
2. Add the Vegetables: Stir in the bell peppers, spinach, and mushrooms. Cook the vegetables for an additional 4-5 minutes, or until they’ve softened. Turn off the sauté function once done.
3. Mix the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Confirm that the mixture is well combined and smooth.
4. Combine Ingredients: Add the cooked vegetables to the egg mixture and stir in the shredded cheese until everything is evenly distributed.
5. Prepare the Pot: Lightly grease a heatproof baking dish or a springform pan that fits inside your Instant Pot. Pour the egg and vegetable mixture into the prepared dish.
6. Cook in the Instant Pot: Place a trivet inside the Instant Pot and add 1 cup of water to the pot. Carefully lower the filled baking dish onto the trivet. Secure the lid and set the Instant Pot to manual high pressure for 25 minutes.
7. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
8. Serve: Remove the baking dish from the Instant Pot and let it cool slightly before slicing. Garnish with fresh herbs if desired and serve warm.

Extra Tips:

For a more robust flavor, consider adding a pinch of garlic powder or your favorite seasoning blend to the egg mixture. If you’re using a springform pan, wrapping the bottom with aluminum foil can help prevent any water from seeping in during cooking.

This recipe can also be customized by adding cooked sausage or bacon for a non-vegetarian version. Finally, the frittata can be stored in an airtight container in the refrigerator for up to three days, making it a great option for meal prep.

Classic Ham and Cheese Strata

The Classic Ham and Cheese Strata is a delightful breakfast casserole that combines layers of bread, ham, and cheese, all soaked in a savory egg custard and cooked to perfection in an Instant Pot.

This dish is ideal for busy mornings or when you want to impress your breakfast guests with minimal effort. The Instant Pot method guarantees a fluffy, moist strata that’s ready in a fraction of the time it would take in the oven.

Not only is this dish incredibly satisfying, but it’s also highly customizable based on your preferences or what you have on hand. You can easily substitute the ham with bacon or sausage, or add vegetables such as spinach or bell peppers for additional flavor and nutrients.

The Classic Ham and Cheese Strata is perfect for a hearty breakfast or brunch and can be prepared the night before, making it an excellent option for meal prep.

Ingredients (Serves 4-6):

• 6 cups of cubed day-old bread
• 1 cup of diced cooked ham
• 1 cup of shredded cheddar cheese
• 6 large eggs
• 1 ½ cups of milk
• 1 teaspoon of Dijon mustard
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• ¼ cup of chopped green onions

Cooking Instructions:

1. Prepare the Instant Pot: Start by preparing your Instant Pot. Place the trivet inside the pot and add 1 cup of water to the bottom. This will create the steam necessary for cooking the strata.
2. Assemble the Strata: In a large bowl, combine the cubed bread, diced ham, and shredded cheese. Mix well to distribute the ingredients evenly. Transfer this mixture into a greased Instant Pot-safe baking dish that fits inside your Instant Pot.
3. Make the Custard: In another bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined. Pour this egg mixture over the bread mixture in the baking dish, pressing the bread down gently to guarantee it soaks up the custard.
4. Cook the Strata: Cover the baking dish with aluminum foil to prevent condensation from dripping onto the strata. Carefully place the dish on the trivet inside the Instant Pot. Secure the lid, making sure the valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set the cook time for 25 minutes on high pressure.
5. Natural Release and Serve: Once the cooking time is completed, allow the pressure to release naturally for about 10 minutes, then carefully perform a quick release to release any remaining pressure. Remove the lid and carefully lift out the baking dish using oven mitts. Let the strata cool for a few minutes before garnishing with chopped green onions and serving warm.

Extra Tips: To guarantee the best texture for your Classic Ham and Cheese Strata, use day-old bread as it absorbs the custard better than fresh bread.

If your bread is fresh, you can cube it and let it dry out for a few hours before using. For an extra flavorful strata, consider adding a pinch of nutmeg or some chopped fresh herbs like parsley or thyme to the custard.

Additionally, if you prefer a crispy top, you can place the cooked strata under a broiler for a few minutes after removing it from the Instant Pot, keeping a close eye to prevent burning.

Mexican Breakfast Casserole

Mexican Breakfast Casserole is a delightful and hearty dish that brings the vibrant flavors of Mexico to your breakfast table. This Instant Pot version guarantees a quick and easy preparation, allowing you to enjoy a warm, satisfying meal without spending hours in the kitchen. The combination of eggs, chorizo, cheese, and vegetables creates a rich and flavorful casserole that will kick-start your day with a burst of energy and taste.

Perfect for a family breakfast or brunch, this Instant Pot Mexican Breakfast Casserole is designed to serve 4-6 people. It’s an excellent dish for those who love a spicy and savory start to their morning. The Instant Pot not only speeds up the cooking process but also locks in flavors, making this casserole moist and delicious. Whether you’re hosting a breakfast gathering or simply want to treat yourself and your family, this recipe is sure to be a hit.

Ingredients (serving size for 4-6 people):

• 8 large eggs
• 1 cup milk
• 1 pound chorizo, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup cherry tomatoes, halved
• 2 cups frozen hash browns
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Cooking spray

Cooking Instructions:

1. Prepare the Ingredients: Begin by cooking the chorizo in a skillet over medium heat until fully cooked, then crumble it into small pieces. Dice the bell pepper and onion, and halve the cherry tomatoes. Set these aside.
2. Mix the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, chili powder, cumin, and garlic powder until well combined. This will be the base for your casserole.
3. Layer the Ingredients: Spray the inside of the Instant Pot with cooking spray to prevent sticking. Add a layer of frozen hash browns at the bottom. Then, evenly distribute the cooked chorizo, diced bell pepper, onion, and cherry tomatoes over the hash browns.
4. Add the Cheese: Sprinkle the shredded cheddar and Monterey Jack cheese over the layered ingredients. The cheese will melt beautifully, adding richness to the casserole.
5. Pour the Egg Mixture: Slowly pour the egg mixture over the top, ensuring it covers all the ingredients evenly.
6. Cook in the Instant Pot: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 20 minutes. Once finished, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
7. Serve: Carefully remove the casserole from the Instant Pot. Let it cool slightly before serving to allow it to set. Cut into portions and serve warm.

Extra Tips:

For an even richer flavor, consider adding a can of green chilies or jalapeños for extra heat. You can also switch up the cheeses to include your favorites, such as pepper jack or queso fresco.

If you prefer a vegetarian version, simply omit the chorizo and add more vegetables like mushrooms or zucchini. For added convenience, prepare the ingredients the night before and store them in the refrigerator, so they’re ready to go in the morning.

Enjoy your flavorful Mexican Breakfast Casserole with a side of salsa or a dollop of sour cream for an extra touch of creaminess.

Sweet Potato and Bacon Casserole: A Hearty Twist

Instant Pot Breakfast Casserole: Sweet Potato and Bacon Casserole is a hearty and flavorful dish that combines the natural sweetness of sweet potatoes with the savory goodness of bacon. This breakfast casserole is perfect for those looking to start their day with a nutritious and satisfying meal.

It’s easy to prepare using an Instant Pot, which not only saves time but also enhances the flavors, making it a great option for busy mornings or a weekend brunch.

This casserole is packed with protein and fiber, thanks to the combination of eggs, sweet potatoes, and vegetables. The bacon adds a smoky depth, while cheese provides a creamy texture that ties all the ingredients together.

Whether you’re serving a family of four or hosting a small gathering, this dish is sure to please everyone at the table. With minimal prep and cooking time, you can enjoy a delicious and wholesome breakfast without the fuss.

Ingredients (Serves 4-6):

• 6 large eggs
• 2 medium sweet potatoes, peeled and diced
• 6 slices of bacon, chopped
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 1 bell pepper, diced
• 1/2 cup milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by peeling and dicing the sweet potatoes into small cubes. Chop the bacon into small pieces, and dice the onion and bell pepper.
2. Sauté the Bacon and Vegetables: Set your Instant Pot to the sauté function. Add the chopped bacon and cook until crispy. Remove the bacon from the pot and set it aside. In the same pot, add the diced onion and bell pepper. Sauté until the onion is translucent and the peppers are soft.
3. Cook the Sweet Potatoes: Add the diced sweet potatoes to the pot with the onions and peppers. Stir well to combine and sauté for about 3-4 minutes, or until the sweet potatoes start to soften.
4. Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Once well combined, stir in the shredded cheddar cheese and cooked bacon.
5. Assemble the Casserole: Pour the egg mixture over the sweet potato and vegetable mixture in the Instant Pot. Stir gently to guarantee everything is evenly distributed.
6. Cook the Casserole: Secure the lid on the Instant Pot and set it to “Pressure Cook” on high for 8 minutes. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then perform a quick release to remove any remaining pressure.
7. Serve: Once cooked, carefully open the lid and check to make sure the eggs are fully set. If needed, set the Instant Pot to “Sauté” to cook for an additional 1-2 minutes. Garnish with freshly chopped parsley before serving.

Extra Tips:

For an extra boost of flavor, consider adding your favorite herbs or spices to the egg mixture, such as paprika or thyme.

You can also substitute the cheddar cheese with other types of cheese like feta or mozzarella for a different taste. If you prefer a vegetarian version, simply omit the bacon and add more vegetables such as spinach or mushrooms.

This dish is also great for meal prepping; just store it in the refrigerator and reheat individual portions as needed throughout the week.

Mediterranean Egg Casserole

The Instant Pot Mediterranean Egg Casserole is a delightful breakfast dish that combines the rich flavors of the Mediterranean into a protein-packed meal. This casserole is perfect for a busy morning when you want something nutritious yet quick to prepare.

With ingredients like spinach, sun-dried tomatoes, and feta cheese, this dish is bursting with flavor and color, making it a pleasant addition to your breakfast table. The Instant Pot not only speeds up the cooking process but also guarantees the eggs are cooked to perfection, creating a fluffy and moist casserole that everyone will enjoy.

This recipe is designed to serve 4-6 people, making it ideal for a family breakfast or a brunch gathering. The Mediterranean Egg Casserole is a versatile dish—you can customize it by adding your favorite vegetables or proteins, such as mushrooms or cooked bacon.

The combination of eggs, cheese, and fresh vegetables makes it a wholesome, satisfying meal that will keep you energized throughout the morning. Let’s plunge into the ingredients and steps to create this delicious Instant Pot breakfast casserole.

Ingredients (serving size: 4-6 people):

• 8 large eggs
• 1 cup milk
• 1 cup fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup black olives, sliced
• 1/2 cup chopped red bell pepper
• 2 tablespoons fresh basil, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Non-stick cooking spray

Cooking Instructions:

1. Prepare the Ingredients: Start by gathering all your ingredients. Chop the spinach, sun-dried tomatoes, red bell pepper, and basil. Slice the olives and crumble the feta cheese. This guarantees everything is ready for mixing.
2. Mix the Egg Mixture: In a large bowl, crack the eggs and whisk them together with the milk, salt, and black pepper until well combined. This mixture will be the base of your casserole.
3. Combine the Ingredients: Add the chopped spinach, sun-dried tomatoes, olives, red bell pepper, basil, and feta cheese to the egg mixture. Stir everything together until all the ingredients are evenly distributed.
4. Prepare the Instant Pot: Spray a 7-inch round cake pan or a similar oven-safe dish with non-stick cooking spray. Pour the egg mixture into the prepared dish. Cover the dish tightly with aluminum foil.
5. Set Up the Instant Pot: Add 1 cup of water to the bottom of the Instant Pot. Place the trivet (the metal rack) in the Instant Pot and carefully set the covered dish on top of the trivet.
6. Cook the Casserole: Close the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and set the timer for 25 minutes on high pressure.
7. Release the Pressure: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release to release any remaining pressure.
8. Remove and Serve: Carefully remove the dish from the Instant Pot using oven mitts. Remove the foil and let the casserole cool for a few minutes before slicing and serving. Garnish with extra fresh basil if desired.

Extra Tips:

For a richer flavor, consider sautéing the spinach, sun-dried tomatoes, and red bell pepper in olive oil before adding them to the egg mixture. This will enhance their flavors and add a slightly caramelized taste to the casserole.

Additionally, you can experiment with different cheeses or add a pinch of red pepper flakes for some heat. If you prefer a firmer texture, let the casserole sit for a few minutes after cooking to allow it to set further.

Enjoy your Mediterranean Egg Casserole with a side of fresh fruit or a slice of crusty bread for a complete breakfast experience.

Mushroom and Spinach Delight

Start your day with a nourishing and delicious Mushroom and Spinach Delight, an Instant Pot Breakfast Casserole that combines earthy mushrooms, fresh spinach, and creamy eggs into a delightful dish.

This savory casserole isn’t only rich in flavors but also packed with nutrients, making it an ideal breakfast option for busy mornings or leisurely brunches. The Instant Pot guarantees a quick and easy cooking process, allowing you to enjoy a wholesome meal without spending hours in the kitchen.

Perfect for serving 4-6 people, this casserole is versatile and can be customized to suit your taste preferences. Whether you’re hosting a family breakfast or simply want to meal prep for the week, the Mushroom and Spinach Delight is sure to become a favorite in your home.

With its comforting texture and mouthwatering aroma, this dish is a wonderful way to start any day on the right foot.

Ingredients:

• 8 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 cup sliced mushrooms
• 2 cups fresh spinach leaves
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• Cooking spray or additional oil for greasing

Cooking Instructions:

1. Prepare the Instant Pot: Begin by setting your Instant Pot to the sauté function and add the olive oil. Once heated, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
2. Cook the Vegetables: Add the sliced mushrooms to the pot and continue to sauté for another 3-4 minutes until the mushrooms are tender and have released their moisture. Stir in the fresh spinach leaves and sauté for an additional 2 minutes until the spinach is wilted. Turn off the sauté function.
3. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and dried thyme until well combined. Stir in the shredded cheddar cheese.
4. Combine Ingredients: Lightly grease the inner pot of the Instant Pot with cooking spray or additional oil. Pour the sautéed vegetable mixture into the pot, spreading it evenly. Pour the egg and cheese mixture over the top, guaranteeing all ingredients are evenly distributed.
5. Cook the Casserole: Secure the lid on the Instant Pot and set it to the manual pressure cooking setting on high for 20 minutes. Allow the pressure to naturally release for 10 minutes before carefully performing a quick release for any remaining pressure.
6. Finish and Serve: Once the pressure is fully released, carefully open the lid. Let the casserole cool for a few minutes before slicing. Serve warm, garnished with additional cheese or herbs if desired.

Extra Tips:

For a heartier dish, consider adding cooked bacon or sausage to the vegetable mix before combining with the egg mixture.

If you prefer a spicier flavor, incorporate a pinch of red pepper flakes or a dash of hot sauce into the egg mixture.

To guarantee easy removal and slicing of the casserole, consider lining the bottom of the Instant Pot with parchment paper before adding the ingredients.

Quick and Easy French Toast Casserole

Start your morning off right with this delicious Instant Pot Breakfast Casserole: Quick and Easy French Toast Casserole. This dish combines the comforting flavors of classic French toast with the convenience of the Instant Pot, making it perfect for busy mornings or special occasions.

With a rich custard base and a hint of vanilla and cinnamon, this casserole is bound to become a family favorite. Plus, it’s incredibly easy to prepare, so you can spend less time cooking and more time enjoying your breakfast.

This recipe is designed to serve 4-6 people, making it ideal for a family breakfast or brunch gathering. The use of the Instant Pot guarantees that the casserole is cooked evenly and comes out perfectly every time.

Whether you’re looking to impress guests or simply want to treat yourself to something special, this French toast casserole is a fantastic choice. Gather your ingredients and get ready to enjoy a warm, comforting breakfast that will delight everyone at the table.

Ingredients:

• 1 loaf of brioche or challah bread
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 4 tablespoons unsalted butter, melted
• Powdered sugar (optional, for serving)
• Fresh fruits or berries (optional, for serving)

Instructions:

1. Prepare the Bread: Cut the brioche or challah bread into 1-inch cubes. This will help the bread absorb the custard mixture more effectively.
2. Make the Custard Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
3. Combine Bread and Custard: Add the bread cubes to the custard mixture, making sure they’re well coated. Allow the bread to soak for at least 10 minutes to absorb the flavors.
4. Prepare the Instant Pot: Grease a 7-inch round baking dish that fits inside your Instant Pot. Pour the soaked bread and custard mixture into the prepared dish.
5. Cook in the Instant Pot: Add 1 cup of water to the bottom of the Instant Pot. Place a trivet in the pot and lower the baking dish onto the trivet. Seal the Instant Pot lid and cook on high pressure for 25 minutes. Once done, allow natural pressure release for 10 minutes before opening the lid.
6. Finish and Serve: Carefully remove the baking dish from the Instant Pot. Drizzle the melted butter and maple syrup over the casserole. Optionally, dust with powdered sugar and top with fresh fruits or berries before serving.

Extra Tips:

To guarantee the best results, use day-old bread as it absorbs the custard more effectively without becoming too mushy. If you prefer a sweeter casserole, feel free to adjust the amount of sugar or maple syrup to your taste.

Additionally, you can prepare the casserole the night before and store it in the refrigerator, allowing the flavors to meld even more. Just make sure to bring it to room temperature before cooking in the Instant Pot. Enjoy your delicious and effortless breakfast!

Customizable Breakfast Casserole: Make It Your Own

Instant Pot Breakfast Casserole is a versatile and delicious dish that can be tailored to suit your taste and dietary preferences. This hearty meal is perfect for busy mornings or weekend brunches, and the best part is that it comes together quickly and easily in the Instant Pot.

Whether you prefer a classic combination of eggs, cheese, and sausage, or want to spice things up with veggies and herbs, this breakfast casserole can be customized to fit your family’s tastes. The Instant Pot guarantees that all the flavors meld together beautifully, resulting in a satisfying and nourishing meal that everyone will love.

This customizable breakfast casserole is perfect for serving 4-6 people, making it an ideal choice for family gatherings or meal prep. You can experiment with different ingredients to create a unique flavor profile each time you make it.

Whether you like it cheesy, meaty, or veggie-packed, the Instant Pot Breakfast Casserole is the perfect canvas for your culinary creativity. Simply follow this recipe, and you’ll have a delightful breakfast ready in no time!

Ingredients:

• 8 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 cup cooked sausage (or bacon), crumbled
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 2 cups frozen hash browns
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• Non-stick cooking spray

Cooking Instructions:

1. Prepare the Instant Pot: Start by spraying the inside of your Instant Pot with non-stick cooking spray. This will prevent the casserole from sticking and make cleaning easier.
2. Sauté the Vegetables: Set the Instant Pot to the sauté setting. Add the butter, and once melted, add the diced bell peppers and onions. Sauté for 3-4 minutes until the vegetables are softened. Turn off the sauté mode.
3. Mix the Ingredients: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the shredded cheese, cooked sausage, sautéed vegetables, and hash browns until everything is well combined.
4. Pour the Mixture: Pour the egg mixture into the prepared Instant Pot. Verify that the mixture is evenly distributed in the pot.
5. Cook the Casserole: Secure the Instant Pot lid and set the valve to the sealing position. Select the ‘Pressure Cook’ or ‘Manual’ setting and adjust the timer to 25 minutes on high pressure.
6. Release the Pressure: Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then perform a quick release to remove any remaining pressure.
7. Serve and Enjoy: Carefully open the lid and let the casserole cool for a few minutes. Slice and serve the casserole directly from the pot, or transfer to a serving dish.

Extra Tips:

For a creamier texture, consider adding a dollop of sour cream or cream cheese to the egg mixture before cooking. You can also vary the meats and vegetables depending on what you have on hand or what your guests prefer.

If you like a bit of heat, consider adding diced jalapeños or a dash of hot sauce to the egg mixture. Finally, if you’re planning to make this dish ahead of time, it can be stored in the refrigerator for up to three days and reheated in the microwave or oven.

Power up With Quinoa and Eggs

Start your day on a high note with this nourishing Instant Pot Breakfast Casserole featuring the wholesome goodness of quinoa and eggs. This dish is a perfect blend of protein and fiber, making it a satisfying morning meal that will keep you energized throughout the day.

The combination of fluffy quinoa, creamy eggs, and a selection of fresh vegetables creates a delightful texture and flavor that will appeal to everyone at the breakfast table.

Preparing this dish in an Instant Pot not only saves time but also locks in all the nutrients and flavors, ensuring that each bite is as delicious as the last. Whether you’re cooking for your family or hosting a brunch, this recipe is designed to serve 4-6 people, making it an ideal choice for any occasion.

Follow this simple recipe to create a nutritious, tasty breakfast casserole that everyone will love.

Ingredients (Serves 4-6):

• 1 cup quinoa, rinsed
• 2 cups water
• 6 large eggs
• 1 cup milk (dairy or plant-based)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheese (cheddar or your choice)
• 1 red bell pepper, diced
• 1 cup spinach, chopped
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Cooking spray

Instructions:

1. Prepare the Quinoa: Rinse the quinoa thoroughly under cold water. Add the quinoa and 2 cups of water to the Instant Pot. Secure the lid and set the valve to sealing. Cook on high pressure for 1 minute, then let the pressure release naturally for 10 minutes. Once done, fluff with a fork and set aside.
2. Sauté Vegetables: Turn on the sauté function on the Instant Pot. Add olive oil, then the diced onion and red bell pepper. Sauté for about 3-4 minutes until the vegetables are soft. Stir in the chopped spinach and cook for another 2 minutes until wilted. Turn off the sauté function.
3. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
4. Combine Ingredients: Spray the inside of the Instant Pot with cooking spray. Spread the cooked quinoa evenly in the bottom of the pot. Add the sautéed vegetables on top of the quinoa. Pour the egg mixture over the vegetables, ensuring it covers everything evenly. Sprinkle the shredded cheese on top.
5. Cook the Casserole: Secure the lid on the Instant Pot, set the valve to sealing, and cook on high pressure for 5 minutes. Allow the pressure to release naturally for another 10 minutes before opening the lid.
6. Serve: Carefully remove the inner pot and let the casserole cool slightly before slicing. Serve warm and enjoy!

Extra Tips:

For an added burst of flavor, consider incorporating herbs such as thyme or basil into your egg mixture. If you prefer a spicier casserole, add a dash of hot sauce or some chopped jalapeños.

This recipe is highly customizable; feel free to substitute or add any of your favorite vegetables or proteins, like cooked sausage or bacon, to suit your taste preferences.

Apple Cinnamon Oatmeal Casserole: Comfort in a Bowl

Nothing says comfort like a warm bowl of apple cinnamon oatmeal, especially when it’s transformed into a delightful breakfast casserole. This Instant Pot Apple Cinnamon Oatmeal Casserole is perfect for those mornings when you want a hearty and wholesome breakfast without spending hours in the kitchen.

The combination of apples, cinnamon, and oats creates a fragrant and satisfying dish that will keep you full and energized throughout the morning. Plus, cooking it in the Instant Pot makes it incredibly easy and quick, allowing you to enjoy a delicious homemade breakfast with minimal effort.

This casserole is ideal for serving 4-6 people, making it a great option for family breakfasts or brunch gatherings. The tender apples and the comforting spices of cinnamon and nutmeg blend seamlessly with the creamy oats, creating a dish that’s both nutritious and indulgent.

Whether you’re serving it as a stand-alone breakfast or pairing it with other morning favorites, this Apple Cinnamon Oatmeal Casserole is sure to become a staple in your breakfast repertoire.

Ingredients (serving size: 4-6 people):

• 2 cups rolled oats
• 4 cups almond milk (or milk of choice)
• 2 large apples, peeled, cored, and diced
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup raisins (optional)
• 1/4 cup chopped walnuts (optional)
• 2 tablespoons butter or coconut oil

Cooking Instructions:

1. Prepare the Instant Pot: Begin by setting your Instant Pot to the sauté function. Add the butter or coconut oil to the pot and let it melt completely. This will help prevent the oatmeal from sticking to the bottom of the pot and add extra flavor.
2. Sauté the Apples: Once the butter is melted, add the diced apples to the pot. Sauté them for about 2-3 minutes until they start to soften. This step enhances the flavor of the apples and gives them a slight caramelization.
3. Combine Ingredients: Turn off the sauté function. Add the rolled oats, almond milk, maple syrup, cinnamon, nutmeg, salt, and vanilla extract to the pot. Stir well to combine all the ingredients. If you’re using raisins and walnuts, add them at this stage.
4. Pressure Cook: Secure the lid on the Instant Pot and set the valve to the sealing position. Select the ‘Porridge’ setting or set the manual pressure to cook on high for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then manually release any remaining pressure.
5. Serve: Carefully open the lid and give the oatmeal a good stir. If you prefer a thicker consistency, let it sit for a few minutes before serving. Spoon the oatmeal into bowls and garnish with additional chopped apples, a sprinkle of cinnamon, or a drizzle of maple syrup if desired.

Extra Tips:

For an extra layer of flavor, consider adding a dash of cardamom or ginger to the spice mix. If you prefer a creamier texture, substitute a portion of the almond milk with heavy cream or coconut milk.

You can also adjust the sweetness by altering the amount of maple syrup to suit your taste. Finally, always verify the sealing ring on your Instant Pot is in place correctly before cooking to maintain the pressure needed for cooking. Enjoy your warm, comforting Apple Cinnamon Oatmeal Casserole!