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.
- Eggs - Milk - Dried oregano - Ground paprika - Salt - Cauliflower florets - Red bell pepper - Spring onions scallions - Bacon - Cheddar cheese
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 aluminum 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 minutes.
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.