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Instant Pot Breakfast Casserole
Instant Pot Breakfast Casserole is a delicious one-pan hearty breakfast dish!
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Breakfast
Cuisine:
American
Servings:
6
servings
Author:
I Don't Have Time For That
Equipment
6 qt Instant Pot
Ingredients
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
⅛
teaspoon
pepper
Instructions
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.
Notes
Keep leftover Instant pot breakfast casserole covered in the refrigerator for up to 4 days.
Nutrition
Calories:
390
kcal
|
Carbohydrates:
22
g
|
Protein:
22
g
|
Fat:
24
g
|
Saturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
171
mg
|
Sodium:
1095
mg
|
Potassium:
273
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
588
IU
|
Vitamin C:
1
mg
|
Calcium:
225
mg
|
Iron:
2
mg