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+ servings
a plate of a whole instant pot breakfast casserole

Instant Pot Breakfast Casserole

You'll love this easy Breakfast treat. It is low carb, requires no effort and packed full of everyday ingredients
Course Breakfast
Cuisine American, Low Carb, Western
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 175kcal


  • 6 eggs
  • 1/2 cup (120 ml) milk
  • 1/2 dried oregano
  • 1/2 tsp 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
  • 3/5 cup (100g) diced cooked bacon
  • 1 cups (125g) grated 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 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 mins.
  • Let cook until done, natural pressure release for 10 mins, then do a quick pressure release.
  • Remove pan from Instant Pot, remove the foil and let cool in the pan for 10 mins. Then carefully invert, transfer to a wire cooling rack and let cool.



  • Cook time does not include time to come up to pressure or for pressure to release.
Weight Watchers Points 
There are 4 Blue Plan SmartPoints in each serving of this.


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