Easy Instant Pot Breakfast Casserole

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This family approved easy Instant Pot Breakfast Casserole is a great breakfast treat that requires no effort and is packed full of everyday breakfast staples. Instapot breakfast casserole is a great option for brunch, lunch, and for a quick dinner too!

Suitable for Gluten-Free, Low Carb, Keto diets. Weight Watchers Blue Plan points included.

a plate of a whole instant pot breakfast casserole

Instant Pot Breakfast Casserole is an absolute winner, offering ease, versatility, and unbeatable flavor in one delicious package. Whether it’s a simple weekday breakfast or a special brunch occasion, this Instapot breakfast casserole is the answer you’ve been looking for.

Mornings can be hectic, whether it’s a busy weekday or a lazy Sunday. But that doesn’t mean you should compromise on a mouthwatering breakfast. With this recipe, you can have your breakfast casserole and eat it too – without spending ages in the kitchen!

Instant pot egg bake casserole is chock full of breakfast goodness in one pot, but waaaaaaay easier than making eggs-to-order for the whole family.

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Instant pot dump breakfast is the perfect solution for a stress-free brunch, and here’s why: all you need to do is basically ‘dump and cook.’ Yup, you read that right. As easy as these Instant Pot Egg Bites.

It’s as simple as whisking up some eggs, adding your favorite seasonings, meats, and veggies, tossing them into your trusty Instant Pot and hitting that magic button.

Nothing beats stress-free prep and this recipe is just as easy as my Easy Insant Pot Pancake Bites. And let’s face it, there is always room for one more Instant Pot Breakfast recipes in our lives, right?

Want cooking with your instant pot to be even easier? Learn about the tried-and-true accessories and tools I use in my Instant Pot Accessories Guide.

Instant pot quick start guide image

Why Make This Recipe

  • Effortless Preparation – As mentioned, the “dump and cook” method couldn’t be easier. Just mix your ingredients, set it, and forget it. No need to slave over a hot stove or spend precious hours in the kitchen on this Instant Pot dump breakfast.
  • Time-Saver – This recipe is perfect for busy mornings or when you have guests over. It’s quick and requires minimal hands-on time, so you can focus on other things.
  • Customizable – You have the freedom to tailor this casserole to your liking. Add your favorite meats (bacon, sausage, ham) and veggies (bell peppers, onions, spinach) to make it your own.
  • Family-Friendly – The whole family will adore it. It’s a crowd-pleaser, and you can adjust the ingredients to suit even the pickiest eaters.

To help you make amazing dinners without stress, I created the Instant Pot Dump & Dash Recipe Book. It includes my best instant pot recipes, tips, a weekly planner, and grocery lists. Just download, print, and impress your family. 😉

pressure cooker breakfast casserole

Ingredient Notes

  • Eggs – Eggs are the star of the show, providing the structure and richness for the casserole. Substituting with egg substitutes or egg whites can reduce cholesterol content but may alter the quality and texture of the casserole.
  • Milk – Whole milk is rich and creamy but you can use 2% or skim milk as well. You can use dairy-free milk like almond or soy milk for a lactose-free option.
  • Dried Oregano – Oregano lends an earthy and slightly peppery flavor. You can omit or substitute with dried basil or thyme if you prefer.
  • Ground Paprika – Paprika offers a mild, smoky flavor. Feel free to use smoked paprika for a bolder taste or cayenne pepper for some heat.
  • Salt – Season to taste with Kosher salt. If you’re watching your sodium intake, you can use a low-sodium salt substitute.
  • Cauliflower Florets – Cauliflower adds a wonderful crunch and freshness. You can substitute with broccoli or zucchini for a similar texture and flavor.
  • Red Bell Pepper – The red bell pepper brings a sweet and slightly tangy element to the casserole. You can use yellow or green bell peppers if that’s what you have on hand.
  • Spring Onions (Scallions) – Spring onions provide a mild, oniony flavor. You can substitute with regular onions or chives for a similar taste.
  • Bacon – Cooked bacon adds a savory, smoky dimension. If you prefer a vegetarian option, you can use vegetarian bacon or omit it altogether. You can also use cooked breakfast sausage.
  • Cheddar Cheese: Shredded cheese is the gooey, melty binder that brings everything together. I prefer shredded cheddar but you can use other cheese varieties like mozzarella, Swiss, or Monterey Jack for a different flavor profile.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Instant Pot Tools on Amazon.

How To Make Instant Pot Breakfast Casserole

Don’t forget to check out my best Instant Pot tips to get better results with every recipe.

Get complete ingredients list and instructions from the recipe card further below.

  1. Mix together the eggs, milk, oregano, paprika and salt in a bowl.
  2. Lightly oil the cake pan and then layer the ingredients starting with the cauliflowers, red pepper, spring onions, bacon and cheddar cheese.
  3. Pour on the egg mixture, wrap the cake pan in aluminium foil and place cake pan on the trivet.
  4. Add the water into the Instant Pot insert and add in the trivet.
  5. Lock the lid, set to sealing, select manual (high pressure) and set time for 20 minutes.
  6. Let cook until done, natural pressure release for 10 minutes, then do a quick pressure release.
  7. Remove pan from Instant Pot, remove the foil and let cool in the pan for 10 minutes. Then carefully invert, transfer to a wire cooling rack and let cool.
collage of eggs in mixing bowls for instant pot breakfast casserole
collage of four in process bowls for instant pot breakfast casserole
instant pot breakfast casserole final step and covered instant pot dish

Expert Tips

  • Cooking times depend on your preference. If you like your eggs less set, then reduce the cooking time by 3-4 minutes. For more set eggs, cook for a further 3-4 minutes.
  • Chop and measure all your ingredients before you start. This will make the cooking process smoother and quicker.
  • Feel free to adjust the seasonings to your liking. If you prefer a spicier casserole, add more paprika or some crushed red pepper flakes.
  • When whisking the eggs and milk, avoid overmixing. Just blend until they are combined to maintain a fluffy texture.
  • Coat the cake pan or springform pan with nonstick cooking spray so the egg casserole releases easily.
  • To ensure the casserole is cooked through, insert a toothpick or a knife into the center. It should come out clean when the casserole is ready.
  • Let the casserole rest for a few minutes after cooking. This allows it to set and makes it easier to slice.
  • Cooking times do not include the amount of time it takes for the Instant Pot to come up to pressure.
a low carb breakfast casserole sliced into bits

Delicious Variations

  • Swap spices to suit your taste. Season with your favorite herbs and spices. Italian Seasoning, chili flakes, and mustard are all great substitutions.
  • Use other cheeses. Feel free to use other shredded cheeses like Colby cheese or Monterey Jack.
  • Add other vegetables. You can use your favorite combination of veggies. Try using caramelized onions, mushrooms, zucchini, peppers, sweet potato, black beans and more.
  • Add meat. Adding cooked meat can bump flavor and protein. Cooked sausage, ham and bacon are great choices.
  • Add a topping. Top with a dollop of sour cream, salsa, or slices of fresh avocado.

Prep and Storage

  • Prep Ahead – You can prep the uncooked recipe ahead in the baking dish, cover and store it in the refrigerator overnight. Simply remove and cook in the pressure cooker the next morning.
  • Store – Keep leftovers in an airtight container in the refrigerator for up to 3 days. Great for meal prep. Make sure to refrigerate within 2 hours.
  • Freeze – Cool and transfer to a freezer safe container and freeze for up to 2 months. Thaw overnight in the fridge.
  • Reheat – Cover and reheat till warmed through in an oven at 350 degrees F / 180 degrees C. For faster reheating, warm for a few minutes in the microwave.

FAQs

Is this a low carb breakfast casserole?

Bonus, is the fact that this tasty bite is also a low carb breakfast, so you can enjoy aaaaaaaaall the taste with none of the guilt.

Do I need to precook the cauliflower?

There is no need to precook the cauliflower. It will cook perfectly tender in the instant pot.

Can I make this with hash browns?

To make a delicious Instant Pot Hash Brown Casserole simply swap out the cauliflower for 1 cup of hash browns and cook as directed. Sooooo good!

How do I make this with tater tots?

The variation with Tater Tots is totally delicious, and my kids absolutely love it. To make, just replace the cauliflower with tater tots (or frozen tater tots) and cook according to this recipe. 

Can I make this with frozen vegetables?

You can use frozen vegetables, but be aware that they might release more moisture during cooking, potentially affecting the casserole’s texture. Thaw and drain them before use if possible.

Similar Recipes

Looking for more EASY, delicious, and flavorful recipes? I’ve got you covered. Check out my full collection of Instant Pot recipes, or start a few of my most popular recipes:

Serve with:

  • Select a cake pan or baking dish that will fit inside your Instant Pot. You can also use a springform pan.
  • Good quality mixing bowls make combing the ingredients a breeze.
  • For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Instant Pot Tools on Amazon.

Weight Watchers Points 

There are 4 Blue Plan SmartPoints in each serving of this.

** Recipe Video **

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a plate of a whole instant pot breakfast casserole
Print Recipe
4.80 from 10 votes

Instant Pot Breakfast Casserole

You'll love this easy Breakfast treat. It is low carb, requires no effort and packed full of everyday ingredients
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American, Low Carb, Western
Servings: 6
Calories: 175kcal
Author: Bintu Hardy

Ingredients

  • 6 eggs
  • ½ cup (120 ml) milk
  • ½ dried oregano
  • ½ teaspoon ground paprika
  • Salt
  • 1 cups (150g) cauliflower florets (uncooked but cut up small)
  • 1 red bell pepper deseeded and finely chopped
  • 2 spring onions scallions
  • 1 cup (100g) diced cooked bacon
  • 1 cup (125g) grated cheddar cheese

Instructions

  • Mix together the eggs, milk, oregano, paprika and salt in a bowl.
  • Lightly oil the cake pan and then layer the ingredients starting with the cauliflowers, red pepper, spring onions, bacon and cheddar cheese.
  • Pour on the egg mixture, wrap the cake pan in aluminium foil and place cake pan on the trivet.
  • Add the water into the Instant Pot insert and add in the trivet.
  • Lock the lid, set to sealing, select pressure cook (or manual) on high pressure and set time for 20 minutess.
  • Let cook until done, natural pressure release for 10 minutes, then do a quick pressure release.
  • Remove pan from Instant Pot, remove the foil and let cool in the pan for 10 minutes. Then carefully invert, transfer to a wire cooling rack and let cool.
**EASY AIR FRYER RECIPE EBOOK**Get the easy Air Fryer Recipe Binder which includes 40 quick and easy recipes all under 30 minutes cook time.
** INSTANT POT DUMP AND DASH RECIPE EBOOK**Get the Instant Pot Dump And Dash Recipes Ebook with easy recipes for busy lives.

Video

Notes

    • Cooking times depend on your preference. If you like your eggs less set, then reduce the cooking time by 3-4 minutes. For more set eggs, cook for a further 3-4 minutes.
    • Chop and measure all your ingredients before you start. This will make the cooking process smoother and quicker.
    • Feel free to adjust the seasonings to your liking. If you prefer a spicier casserole, add more paprika or some crushed red pepper flakes.
    • When whisking the eggs and milk, avoid overmixing. Just blend until they are combined to maintain a fluffy texture.
    • To ensure the casserole is cooked through, insert a toothpick or a knife into the center. It should come out clean when the casserole is ready.
    • Let the casserole rest for a few minutes after cooking. This allows it to set and makes it easier to slice.
    • Cooking times do not include the amount of time it takes for the Instant Pot to come up to pressure.
    • There are 4 Blue Plan SmartPoints in each serving of this.

Nutrition

Calories: 175kcal | Carbohydrates: 4g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 187mg | Sodium: 213mg | Potassium: 208mg | Sugar: 2g | Vitamin A: 1215IU | Vitamin C: 34.1mg | Calcium: 190mg | Iron: 1.2mg

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4.80 from 10 votes

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