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Never did I think that I could make one of the easiest breakfast casseroles in my Instant Pot – and feed my entire family in a matter of minutes.
Do you have an Instant Pot? If you do, you’ll want to make sure you bookmark over 50 Instant Pot Recipes – from Tamales, to Soup… Lava Cake, and even Cheesecake. YUM!
Let me tell you a little about this egg bake by telling you that I have a secret to share. I love eggs. They are a staple in our house ~ with 7 of us, we can go through about 36 eggs each week. Thankfully we have a wonderful CSA with pastured eggs – it’s not uncommon to find a duck egg or two in there, green eggs, even speckled eggs.
We recently took a trip up to Minnesota in the spring to help a family member, and a good friend gave me 12 dozen eggs to drive back to Arizona ~ that created a bit of urgency to find a great way to use them in order to maximize that cost savings.
We have never had to use so many eggs at one time.
The first thing that came to mind was this egg bake – we used to have this egg bake as kids… in fact, it was one of those very easy, church breakfasts that we ate before the service. All the wives would make a hearty breakfast dish to pass for church and this was one of the most popular.
Sometimes, you saw it made with bread, soaked over night in eggs in a pan and baked the next morning.
In this recipe, we didn’t use bread .. we stuck with eggs, cheese, potatoes, milk, and bacon. Turkey Bacon is the bacon of choice in our house, but if you eat pork you can definitely substitute with that for more flavor.
Instead of using bagged frozen hash browns, we finely diced 4 potatoes, and grated a cup of cheese… but you can also opt to shred up your own potatoes at home if you wish too.
This bake cooks up very quickly – 7 minutes is all it takes to whip up this casserole bake, and when it beeps, there won’t be any pressure to release as there was very little liquid used.
Disclosure: We have made this several times, and it bakes up relatively easy for us. However, if you feel that your pot isn’t coming to pressure because we’re using so little liquid, then you are welcome to put the ingredients in a baking dish. Add a cup of water to the pot, then set the casserole in a baking dish and place it inside the pot on the trivet. It does not have to be covered, and it takes the same amount of time to cook.
- 8 eggs
- 1/2 C. milk (preferably full fat or half and half)
- 1 C. shredded cheddar cheese
- 5-6 pieces of bacon, diced
- 2 C. hash brown potatoes, thawed
- 1/4 tsp salt or to taste
- Optional: diced green onions for garnish
- Add the bacon to the instant pot and lightly brown for about 1-2 minutes. Once browned, leave the bacon in the Instant Pot, you will be layering with the other ingredients.
- Layer the hashbrown potatoes over the top of the bacon.
- Sprinkle 1/2 C. of the cheese atop of the potatoes.
- In a medium bowl, beat the eggs together with the milk and salt, then pour right over the top of the potatoes and bacon layers.
- Sprinkle with the remaining 1/2 C. cheese.
- Place the lid on the Instant Pot to lock. Close the valve (seal). Set the timer for manual (high) for 7 minutes, and walk away.
- After the 7 minutes is up and the pot has beeped, there should be NO pressure to release.
- Open the pot and serve in bowls - add any additional salt/pepper to taste.
- Substitute 1 C. of diced ham in lieu of the bacon.
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LOL you’re right about that!
I made this recipe this morning but didn’t see the disclosure until after I made this. Unfortunately the eggs didn’t cook completely so I had to sautée the eggs instead to make sure they were fully cooked. I’ll try this recipe the other way next time.
I tried this one this morning and it took much longer than the 7 minutes in the recipe to actually cook.
Hi Jacquie – once it comes to pressure, it takes 7 minutes (at least for me). My cook time does not include the time it takes to come to pressure. Hope that helps.
..I tried this recipe this morning. And 2 hours later, I still don’t have a finished breakfast! My Instant pot kept turning off and saying “burned” on the screen!?! I kept trying different settings and Like I said- still -no casserole. Does anyone have any ideas? I’d like to figure this out before I have 17 people to feed next week 🙂 Thanks in advance!
Hi Lea. I’m so sorry it didn’t work for you. We have made it countless times, it’s so easy to feed our 5 kids, and is something they all like.
I’m not sure why your IP was not allowing it to cook – the eggs + milk was plenty of liquid to allow it to come to pressure. Perhaps you may want to try pot-in-pot (as suggested after the recipe). Or, double check and make sure your seal ring is in there and that you didn’t mistakenly forget the milk.
I am always forgetting to put my silicone ring in my lid after I wash it, and that always prevents my pot from coming to pressure (and gives me errors). As much as I cook, I hate to admit that this happens to me several times a month.
Made this for breakfast today. After cooking for 17 minutes in the Instant Pot I finished the remainder in the oven as it wasn’t setting up. The flavor was wonderful. Might try making in the airfryer next time.
I was excited to try this in my new instant pot, but I had a lot of difficulty. Upon adding the egg milk mixture and turning on the pressure cook, I got a burn warning. I added some chicken broth to increase the moisture content, and the pot went into preheat mode. It never exited preheat mode, and eventually gave me a burn warning again. I ended up taking the food out of the pot and finished it on a skillet on the stove. I was disappointed since I had company over and thought this would be a quick breakfast, but it was more of a pain, and I wish I would have just made the eggs and bacon on the stove top.