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.

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 ⅔ 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

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