Instant Pot Breakfast Casserole Recipe

There’s something truly magical about a hearty breakfast that brings everyone together in the morning. Our Instant Pot Breakfast Casserole is the perfect dish to start your day off right. Imagine a delightful blend of eggs, tender potatoes, gooey cheese, and vibrant veggies, all coming together to create a symphony of flavors that’s ready in a fraction of the time. This recipe is a fantastic addition to your breakfast repertoire, especially when you have a cozy gathering with your loved ones or wish to add a dash of creativity to your brunch table. Plus, it’s incredibly easy, thanks to the beloved Instant Pot!

Recipe Summary:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Skill Level: Easy

Ingredients:

• 6 large eggs
• 1 cup milk
• 3 cups frozen hash brown potatoes
• 1 cup shredded cheddar cheese
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup sliced mushrooms
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder</li
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil

Instructions:

1. Set your Instant Pot to the sauté function and heat the olive oil.
2. Add the diced onion, bell pepper, and mushrooms. Sauté until they are softened, about 5 minutes.
3. In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder.
4. Turn off the sauté function and spread the hash brown potatoes evenly over the sautéed vegetables in the Instant Pot.
5. Pour the egg mixture over the potatoes and vegetables.
6. Sprinkle the shredded cheddar cheese on top.
7. Cover the Instant Pot with the lid, ensuring the valve is set to sealing. Cook on high pressure for 8 minutes.
8. Once the cooking cycle is complete, do a quick release of the pressure. Carefully open the lid and let the casserole cool for a few minutes.
9. Garnish with chopped parsley before serving.

Helpful Tips:

• For a more customized flavor, you can add your favorite veggies like spinach or zucchini.
• If you prefer a spicier kick, add a diced jalapeño or a splash of hot sauce to the egg mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to substitute the cheddar cheese with mozzarella or a dairy-free alternative if desired.

Pairings:

This casserole pairs beautifully with a fresh fruit salad, a side of crispy turkey bacon, and a steaming cup of coffee or a refreshing glass of orange juice.

At Zynahz, we believe that food has a unique power to bring joy and inspire creativity in the kitchen. We hope this Instant Pot Breakfast Casserole becomes a new favorite in your home. Don’t forget to share your culinary creations with us and spread the love by sharing this recipe with your friends and family. Explore more delicious recipes, follow us on social media, and sign up for our newsletter to stay inspired. Happy cooking!