Instant Pot Breakfast Casserole
A simple, nourishing breakfast that makes mornings easier
Some mornings need to be easy.
Not rushed.
Not complicated.
Just steady.
This Instant Pot breakfast casserole is one of the recipes I come back to when I want something nourishing without a lot of effort. It’s simple to prepare, packed with protein and vegetables, and easy to slice into portions for the next few mornings.
For many women in midlife, starting the day with a protein-rich breakfast can make a real difference in energy levels. Instead of feeling hungry an hour later, you begin the day with something that actually sustains you.
And the best part is that once everything is assembled, the Instant Pot does most of the work.
If you don’t already have one, I use the 6-quart Instant Pot Duo in my kitchen for recipes like this. It’s one of those tools that makes simple meals even easier.
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Servings: 8 servings; Calories: 191 kcal
Ingredients
9 large eggs
⅓ cup diced red bell pepper
½ cup minced yellow onion
¾–1 cup chopped baby spinach
2 cloves garlic, minced
1 tsp oil
½ cup heavy cream
½ tsp salt (plus extra to taste)
⅛ tsp pepper
1 cup grated cheddar cheese
1 cup water
Optional Vegetable Add-Ins
This recipe is very flexible, so feel free to add a few extra vegetables depending on what you have in your refrigerator:
½ cup diced sweet potato
½ cup chopped broccoli
½ cup sliced mushrooms
These additions make the casserole even heartier and add extra texture and flavor.
Tools Needed
Instant Pot (I use the 6QT Duo)
A trivet with handles (most Instant Pots include one)
Instructions
Spray your baking dish very well with cooking spray. Avocado oil spray is my favorite, but you can also rub the entire pan with butter if you prefer. Just make sure the pan is well coated so the casserole releases easily.
For extra insurance, cut a circle of parchment paper to line the bottom of the dish. I do this every time, and it makes removing the casserole much easier.
Crack the eggs into a large bowl. Chop your vegetables and measure the rest of your ingredients.
Use a whisk or egg beater to thoroughly combine the eggs until the yolks and whites are fully blended. Whisk in the heavy cream, then season with salt and pepper. Add the grated cheddar cheese and set the mixture aside.
Turn your Instant Pot to the Sauté function and heat 1 teaspoon of oil.
If you’re adding sweet potatoes, start by sautéing them first for about 3–4 minutes so they begin to soften.
Next, add the onion and red bell pepper and cook until tender. Stir in the broccoli and mushrooms if using, then add the garlic and spinach during the last minute of cooking.
Cook for another 30–60 seconds, then scoop the vegetable mixture into your prepared baking dish.
Turn the Instant Pot off and give the insert a quick wipe with a paper towel to remove any remaining vegetable bits.
Return the insert to the Instant Pot and add 1 cup of water. Place the handled trivet inside the pot.
Whisk the egg mixture once more and pour it over the vegetables in your baking dish. Place the dish carefully on top of the trivet.
Lock the lid and set the Instant Pot to High Pressure for 30 minutes, making sure the vent is in the sealed position.
Once the timer beeps, allow a natural pressure release for 10 minutes before unlocking the lid.
Open the lid and gently pat the top of the casserole dry with a paper towel if there is any moisture. Run a knife around the sides to release it.
Allow the casserole to cool slightly. As it cools, it will naturally shrink away from the edges of the dish.
You can turn it out onto a plate or simply slice and serve directly from the dish.
I like topping mine with Greek yogurt, chives, and a little hot sauce.
Notes
If you add thicker vegetables like sweet potatoes or broccoli, sautéing them first helps ensure they cook through completely during the pressure cooking step.
This casserole can be cut into 8 smaller slices or 6 larger slices, depending on your preference.
Nutrition values are estimated using an online recipe calculator and may vary depending on toppings or portion size.
Nutrition
Calories: 191 kcal; Carbohydrates: 3 g; Protein: 10 g; Fat: 15 g; Saturated Fat: 8 g; Cholesterol: 219 mg; Sodium: 314 mg;
Potassium: 137 mg; Fiber: 1 g; Sugar: 1 g; Vitamin A: 1086 IU; Vitamin C: 10 mg; Calcium: 146 mg; Iron: 1 mg
A Gentle Breakfast Habit
When life feels full or a little overwhelming, breakfast can easily become an afterthought.
But starting the day with something warm and nourishing doesn’t have to be complicated.
A casserole like this can sit in the refrigerator, ready to warm up while the coffee brews.
Sometimes the most supportive form of nourishment is simply making tomorrow morning easier.
xx, Diana
