Instant Pot Breakfast Casserole Recipe

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Butter a 7-inch springform pan or spray it with nonstick cooking spray. Set the pan aside.

3. Step 3

   Select the sauté function on the Instant Pot. Dice the bacon and add it to the inner pot of the Instant Pot. Cook, stirring, until the bacon is crisp. Remove the bacon to paper towels to drain and cancel the sauté function. Discard the bacon drippings and wipe out the Instant Pot.

4. Step 4

   Layer the thawed hash brown potatoes and 1 cup of the shredded cheese in the prepared springform pan.

5. Step 5

   In a mixing bowl, whisk the eggs with the cream; stir in the bell pepper, green onions, salt, pepper, and drained cooked bacon. Pour the egg mixture over the cheese layer in the springform pan and top with the remaining shredded cheese.

6. Step 6

   Place a trivet in the inner pot of the Instant Pot and add 1 cup of water. Wrap the bottom of the springform pan with foil and lower it into the Instant Pot with a baking sling. If using a foil sling, fold it over the casserole so it does not interfere with the seal.

7. Step 7

   Lock the lid in place and select the pressure cook or manual setting (high pressure). Turn the pressure release vent to the sealing position and set the timer for 36 minutes. When the time is up, allow a natural release for 10 minutes and then carefully release the remaining pressure manually.

8. Step 8

   Remove the breakfast casserole to a trivet and let it stand for 15 minutes. Use paper towels to gently blot up any excess moisture around the edge of the casserole.

9. Step 9

   Slide a thin knife or spatula around the edge of the casserole and carefully remove the sides of the pan.

10. Step 10

    Carefully remove the casserole to a plate, and garnish with extra cheese and parsley or chives, if desired.

11. Step 11

    Slice the breakfast casserole into wedges and serve with diced fruit, avocado slices, or fresh tomato wedges on the side.