With eggs, bacon, spinach, bell peppers and cheese, this Instant Pot breakfast casserole is simple to prep, healthy, and so flavorful. Make it ahead and reheat for easy breakfasts through the week.
The Instant Pot is a surprisingly great appliance to use for cooking breakfast! From hard boiled eggs to steel cut oats, there are both sweet and savory options.
This Instant Pot breakfast casserole is another great breakfast option; like the egg bites, the eggs are silky smooth and creamy, and you don’t need to turn on the oven- huge bonus!
Reasons you’ll ♡ this recipe
- it’s simple to prepare, filling and works well for meal prep
- the eggs have the best texture- silky smooth and creamy
- you can customize it with different add-ins
Recipe video
Wondering how this casserole comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.
Ingredients you’ll need
- eggs- use large eggs for this recipe
- milk- optional; swap for unsweetened non-dairy milk if you’d like
- bacon- adds a nice, salty flavor to the casserole. You can swap for cubed ham, cooked and crumbled sausage, or leave it out.
- vegetables- frozen spinach (do not thaw) and bell peppers add color and nutrition, but you can get creative! More details are below.
- cheese- we fold some of the cheese into the casserole for added flavor, and sprinkle some on the top of the casserole.
Step by step directions
1. Mix together ingredients- in a bowl or large measuring cup, beat the eggs. Mix in the milk, bell peppers, frozen spinach, salt, bacon and 2/3 of the shredded cheese.
2. Prepare the Instant Pot- place 1 cup (for the 6 quart) or 1.5 cups (for the 8 quart) in the stainless steel insert of the Instant Pot. Place the trivet on top and a well-greased 7 inch cake pan on the trivet.
3. Add egg mixture- carefully pour the egg mixture into the cake pan. Sprinkle the top with reserved shredded cheese.
4. Cover- carefully work a piece of aluminum foil over the pan, working the edges around the cake pan. It does not have to be super tight.
5. Cook- Place the lid on the Instant Pot, set the steam release handle to ‘sealing’, and pressure cook on high pressure for 30 minutes. Once the Instant Pot beeps, perform a quick pressure release by carefully transferring the steam release handle to the ‘venting’ position.
Recipe FAQ
What kind of pan do I need?For this recipe, I recommend using a A 7 inch cake pan. Springform pans did work as well, but leaked slightly while cooking.
Which Instant Pot models work for this recipe?This recipe has been tested in a 6 quart Instant Pot as well as an 8 quart Instant Pot. It will not fit into an Instant Pot mini
Do we use a quick or natural pressure release?We are using a quick pressure release for this recipe to ensure that our breakfast casserole does not overcook (no one likes rubbery eggs!). To do a quick pressure release, carefully transition the steam release handle from the ‘sealing’ position to the ‘venting’ position.
Be extremely cautious when doing a quick release handle: never place your face, hand, or any other object over the valve when releasing steam.
For more information about quick versus natural pressure release, check out Instant Pot 101.
In order to get the casserole out of the pan, it’s important to grease the pan well before cooking. You can use spray oil or butter, and a paper towel to work it into the corners of the pan.
Another helpful tip is to allow the casserole to rest for at least 10 minutes. As the casserole cools, it shrinks slightly, making it much easier to get out.
Variations
We love this breakfast casserole as written, but you can have fun getting creative with them! Here are some add in ideas:
- cooked + crumbled sausage
- cubed ham
- feta cheese
- frozen kale
- frozen broccoli rice
- sun dried tomatoes (finely chopped)
- roasted red pepper (finely chopped)
- mushrooms (sautéed)
- bell peppers (sautéed)
- shredded sweet potato or butternut squash (sautéed)
When adding your own personal touch to this casserole dish, don’t go too crazy; you don’t want to overfill the cake pan as it may not cook through fully. Stick to 2 cups of add ins.
Check out these 7 Healthy Breakfast Egg Muffins for some great flavor combinations!
Storage + Reheating
This casserole stores and reheats surprisingly well for eggs! Here’s how to do it:
- fridge– cool completely, then store individual slices in an air tight container, or cover the whole cake dish and store. Refrigerate for up to 4 days.
- freezer– cool completely, then wrap individual slices or the whole casserole tightly in plastic wrap. Store in a freezer bag, reusable silicone bag, or meal prep container in the freezer for up to 3 months.
- thaw– thaw overnight in the fridge.
- reheat– heat in the microwave until steaming hot. You may wish to heat on a paper towel to absorb extra moiture.
Find my favorite meal prep containers here!
More egg-based breakfasts
- Baked Eggs
- Air Fryer Hard Boiled Eggs
- Sheet Pan Eggs
- Breakfast Casserole with Bacon and Sweet Potato
- Blueberry Overnight French Toast Bake
☆ Did you make this recipe? I’d love to hear how it turned out! Leave me a review and star rating in the comments below. Your reviews help so much!
Instant Pot Breakfast Casserole
With eggs, bacon, spinach, bell peppers and cheese, this Instant Pot breakfast casserole is simple to prep, healthy, and so flavorful. Make it ahead and reheat for easy breakfasts through the week. Course BreakfastCuisine American Prep Time 15 minutesCook Time 30 minutestime to come to pressure 10 minutesTotal Time 55 minutes Servings 4 Calories 343kcal Author Denise BustardIngredients
- 6 eggs
- 1/2 cup milk see note 1
- 2 bell peppers finely chopped
- 1/2 cup frozen spinach chunks leave frozen; see note 2
- 1 cup cheese shredded; mozzarella or cheddar
- 1/2 teaspoon salt
- 4 slices bacon cooled + chopped
Instructions
- Mix together ingredients- in a bowl or large measuring cup, beat the eggs. Mix in the milk, bell peppers, frozen spinach, salt, bacon and 2/3 of the shredded cheese.
- Prepare the Instant Pot- place 1 cup (for the 6 quart) or 1.5 cups (for the 8 quart) in the stainless steel insert of the Instant Pot. Place the trivet on top and a well-greased 7 inch cake pan (*note 4) on the trivet.
- Add egg mixture- carefully pour the egg mixture into the cake pan. Sprinkle the top with reserved shredded cheese.
- Cover- carefully work a piece of aluminum foil over the pan, working the edges around the cake pan. It does not have to be super tight.
- Cook- Place the lid on the Instant Pot, set the steam release handle to ‘sealing’, and pressure cook on high pressure for 30 minutes. Once the Instant Pot beeps, perform a quick pressure release by carefully transferring the steam release handle to the ‘venting’ position.
Video
Notes
1- you may swap dairy milk for unsweetened almond milk. 2- make sure you use spinach that is frozen in small pieces and not one big chunk; if your spinach comes in a block, thaw and press moisture out before mixing it in. If using fresh spinach, sauté until softened so it mixes into the eggs properly (raw spinach will float). 3- nutritional information is for 1/4 of the casserole. 4- springform pans are not great for this recipe as they leak Storage This recipe stores and reheats really well.- Fridge- Cool completely, then store the casserole in individual meal prep containers.
- Freezer- Cool completely, then wrap individual slices in plastic wrap. Store in a larger freezer bag or meal prep container for up to 3 months.
- cooked + crumbled sausage
- cubed ham
- feta cheese
- frozen kale
- frozen broccoli rice
- sun dried tomatoes (finely chopped)
- roasted red pepper (finely chopped)
- mushrooms (sautéed)
- bell peppers (sautéed)
- shredded sweet potato or butternut squash (sautéed)
