This simple breakfast casserole contains all the breakfast items you love in one easy dish! Use the Instant Pot for hands-off cooking and ultimate ease! Paleo, and Whole30 friendly.
Yes, all of your dreams can come true in the Instant Pot. Have you fallen in love with your Instant Pot yet? So Easy! So Convenient! So Fast! AND the best……So One Pot and fewer dishes!!
So normally I am always coming up with new dinner Instant Pot recipes for you guys, it’s what you request the most. BUT………….
I’ve been dreaming up this recipe for over a year now, since my second round of Whole30. I wanted to do an entire 30 days using only my Instant Pot (yes, I am that obsessed), and realized breakfast recipes were a problem. I couldn’t find any!!!!!
So with my third round of Whole30 about to happen in a few weeks, I decided to get back to work on creating this recipe.
Potatoes, eggs, bacon, bell pepper, and other things you all love in a breakfast frittata! Easily customizable with some other favorite veggies.
I was considering tossing in some mushrooms, but was told, they may be a bit controversial. As in, some people don’t love them as much as I do!
Some important notes on this recipe. You will need the trivet insert, and a bowl that can fit inside your Instant Pot. I used a Pyrex glass bowl, but even a metal bowl will work.
I also used frozen hash browns, and let them saute a bit in the IP. Regular grated potatoes can also work!
Nutritional yeast was also added for “cheesy” flavor, but you can use regular shredded cheddar if not following a dairy free diet (about 1/2 cup).
This breakfast can be stored in the fridge for up to 5 days. A great recipe to enjoy throughout the week!
Instant Pot Egg Casserole
- 6 slices bacon nitrate free
- 1.5 cups shredded potatoes or frozen hash browns
- 6 eggs whisked
- 3 tbsp full fat coconut milk
- 2 tbsp nutritional yeast* optional for cheesy flavor
- 1 tsp sea salt + more to taste
- 1/2 red bell pepper diced
- 2 tbsp green onion diced
- 2 tbsp fresh cilantro optional for garnish
Begin by selecting the saute function on your Instant Pot. Coat the bottom of your Instant Pot with cooking spray. Cook your bacon until crispy to your liking. You can also chop the bacon into pieces before cooking. Remove bacon to paper towels, and leave some of the bacon grease.
Now add the potatoes to the pot, saute for another 4-5 minutes or until potatoes are slightly cooked. Set aside with crumbled bacon.
In a glass or metal bowl that can fit inside your Instant Pot (I used a pyrex glass bowl), whisk together eggs, milk, nutritional yeast (if using), salt, bell pepper, and onion. Stir in bacon and potatoes. You can also use a springform pan.
Pour 1 cup of water in the bottom of your Instant Pot. Place the Instant Pot trivet with handles facing up on top of the water. Now place your egg dish on top of the trivet. Secure the lid.
Set the Instant Pot to manual function, and cook on high pressure for 18 minutes. Use a quick release. Ensure all steam has been released before removing lid.
Serve hot and garnish with cilantro (if using). You can store recipe in the fridge for up to 5 days, or freeze for several weeks.
*Nutritional yeast has a cheesy flavor and can be found in most grocery stores.