Get a hearty, healthy breakfast on the table in minutes with this recipe for Instant Pot breakfast casserole!

Bread, ham, and cheese are cooked into a fluffy, flavorful casserole that will be a family favorite recipe in no time!

Modify or alter the ingredients with extras or substitutes like hash brown potatoes, sausage, bacon, or tater tots!

slices of Instant Pot Breakfast Casserole

Instant Pot Breakfast Casserole

  • Save time, counter space, stovetop, and oven space, and let the Instant Pot work its magic for breakfast or brunch!
  • This filling casserole is budget-friendly, use up leftover meats and veggies!
  • It’s perfect for larger groups and making it in the Instant Pot means it’s easy to transport!
  • So many ways to switch up the ingredients!
  • Make it keto by omitting the bread and replacing it with an assortment of steamed veggies.
cooked Instant Pot Breakfast Casserole with pot in the background

Ingredients and Variations

BREAD: Bread soaks up the savory milk mixture and creates the base for this breakfast casserole. But, a layer of shredded hash browns, tater tots, or even leftover mashed potatoes is a delicious switch!

EGGS: Use large whole, fresh eggs and whole milk for the best flavor! For extra protein, toss in an extra egg white or two!

MEAT: Ham and eggs go so well together! But chopped-up pieces of sausage links, or cooked bacon pieces, or even thin-sliced summer sausage will make this a new recipe every time!

VEGGIES: Peppers and onions are perfect partners for color and crunch in a breakfast casserole! Slide in extra veggies like zucchini, mushrooms, or diced tomatoes for pickier eaters!

sourdough bread , butter , green onion , milk , cheese , ground mustard , ham , eggs and pepper with labels to make Instant Pot Breakfast Casserole

How to Make Breakfast Casserole in an Instant Pot

  1. Place buttered bread cubes on the bottom of a casserole dish followed by the ham, cheese, and diced bell pepper (as described in the recipe below).
  2. Whisk the remaining ingredients together and pour evenly over the bread mixture.
  3. Place the trivet in the Instant Pot and add water. Cover the casserole and cook on HIGH for 25 minutes.
  4. Release the pressure, remove the casserole, uncover, and serve.

Storing Leftovers

  • Keep leftover Instant Pot breakfast casserole covered in the refrigerator for up to 4 days.
  • Reheat portions in the microwave (for best results, add a small bowl of water to the microwave so it creates steam which will make the casserole fluffy again).
cooked Instant Pot Breakfast Casserole on a plate

More Breakfast Recipes

slices of Instant Pot Breakfast Casserole
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Instant Pot Breakfast Casserole

Instant Pot Breakfast Casserole is a delicious one-pan hearty breakfast dish!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author I Don’t Have Time For That


6 qt Instant Pot


  • 8 ounce small loaf of sourdough bread or about 3-4 thick slices
  • 3 tbsp butter softened
  • 8 ounces ham cut into ½ inch pieces
  • 1 cup cheddar cheese shredded
  • 4 eggs
  • 1 cup milk
  • ½ red pepper diced
  • 1 green onion sliced
  • 1 teaspoon ground mustard
  • ½ teaspoon salt
  • teaspoon pepper


  • Grease a 6.5 inch pan with cooking spray.
  • Spread one side of the bread with butter and cut into 1-inch cubes. Place bread on the bottom of the pan followed by ham, cheese, and red pepper.
  • In a medium bowl beat eggs, milk, green onions, mustard powder, salt, and pepper and pour over bread mixture.
  • Add one cup of water to the Instant Pot and set in the trivet.
  • Cover the casserole with foil.
  • Place the breakfast casserole on the trivet and set the Instant Pot to manual high pressure for 25 minutes.
  • When timer is up, allow for a 20 minute natural pressure release.


Keep leftover Instant pot breakfast casserole covered in the refrigerator for up to 4 days.
5 from 5 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 390kcal | Carbohydrates: 22g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1095mg | Potassium: 273mg | Fiber: 1g | Sugar: 4g | Vitamin A: 588IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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Instant Pot Breakfast Casserole in the pot with a title
sliced of Instant Pot Breakfast Casserole on a plate with a title
Instant Pot Breakfast Casserole in the pot and plated with writing


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