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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.