Instant Pot Breakfast Casserole

Instant Pot Breakfast Casserole is a delicious and easy pressure cooker recipe.  Serve it up for breakfast or add it to your next brunch menu.

Add your preferred amount of heat to this gluten free casserole with your choice of salsa.  

Instant Pot Breakfast Casserole is loaded with healthy ingredients and can be a hearty meal on its own. 

It yields 6 – 8 servings and can also be served with your favourite sides.  We ate ours with hash brown patties and a fruit salad.

Every bite is loaded with a variety of flavours and textures to wake up those taste buds!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Instant Pot Breakfast Casserole I had to prepare the ingredients.

I cut up some red pepper, yellow pepper, spinach, green onion and turkey sausage.  I also measured out some bacon crumble and grated some cheese.

This is the brand of gluten free sausage I used in this recipe.

The turkey sausage.

Once the ingredients that needed prepping were ready, I cracked 12 large eggs into a mixing bowl.

I added in some salsa of choice, plus a bit of salt and pepper.

After whisking the eggs well, I added in all the ingredients that I had prepped, holding back 1/2 of the grated cheese for later.

I whisked everthing until the ingredients were well combined with the beaten eggs.

Then I greased an Instant Pot 7″ round cake pan.

Next I carefully poured all of the egg mixture into the prepared cake pan.

Then I covered the cake pan well with tinfoil to seal it. I poured water into the Instant Pot, set the cake pan on the trivet and carefully lowered it into the Pot.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 35 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting positon.

After removing the pan from the Pot and taking off the tinfoil I covered the top with more of my salsa of choice.

Then I sprinkled the remaining grated cheddar cheese blend on top of the salsa.

To finish the casserole I put it under the broiler for about 5 minutes until the cheese was melted and starting to bubble.

After removing the Breakfast Casserole from the oven cut and serve immediately.

Add hash browns or a fruit salad and enjoy every flavourful bite of this easy pressure cooker recipe.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Other Egg Recipes You Will Love…

Instant Pot Breakfast Casserole is a delicious gluten free pressure cooker recipe. This egg casserole is loaded with peppers, onions, sausage, bacon, cheese and salsa.

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Breakfast Casserole:

  • 1 1/2 cups turkey sausage (8)
  • 2 green onions, chopped
  • 1/2 yellow pepper, chopped
  • 1/2 red pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup cheddar cheese blend, divided
  • 1/2 cup bacon crumble
  • 12 eggs, large
  • 1 cup salsa, divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups water for Pot

How to Make Instant Pot Breakfast Casserole:

  1. Cut up the turkey sausage, green onions, yellow pepper, red pepper and spinach.
  2. Grate the cheddar cheese blend.
  3. Measure out the bacon crumble.
  4. Whisk the large eggs and half of the chosen salsa with the salt and pepper in a mixing bowl.
  5. Add the chopped sausage, green onions, peppers, spinach , bacon crumble and half of the grated cheese to the egg mixture. Whisk to combine.
  6. Spray a 7″ cake pan with cooking spray.
  7. Pour the egg mixture into the cake pan and cover with tinfoil.
  8. Pour the two cups of water into the Instant Pot and place the cake pan on the trivet in the Pot.
  9. Place the lid on the Instant Pot, turn the steam release handle to the sealing postion and set the the Instant Pot to Pressure Cook High for 35 minutes.
  10. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
  11. Remove the lid and carefully lift out the cake pan with the trivet.. Remove the tinfoil.
  12. Serve immediately and enjoy!
Yield: 6 - 8

Instant Pot Breakfast Casserole

Instant Pot Breakfast Casserole is a delicious and easy pressure cooker recipe.  Serve it up for breakfast or add it to your next brunch menu.

Instant Pot Breakfast Casserole is a delicious and easy pressure cooker recipe.  Serve it up for breakfast or add it to your next brunch menu.

Prep Time 15 minutes
Cook Time 56 minutes
Additional Time 5 minutes
Total Time 1 hour 16 minutes

Ingredients

  • 1 1/2 cups turkey sausage (8)
  • 2 green onions, chopped
  • 1/2 yellow pepper, chopped
  • 1/2 red pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup cheddar cheese blend, divided
  • 1/2 cup bacon crumble
  • 12 eggs, large
  • 1 cup salsa, divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups water for Pot

Instructions

  1. Cut up the turkey sausage, green onions, yellow pepper, red pepper and spinach.
  2. Grate the cheddar cheese blend.
  3. Measure out the bacon crumble.
  4. Whisk the large eggs and half of the chosen salsa with the salt and pepper in a mixing bowl.
  5. Add the chopped sausage, green onions, peppers, spinach , bacon crumble and half of the grated cheese to the egg mixture. Whisk to combine.
  6. Spray a 7" cake pan with cooking spray.
  7. Pour the egg mixture into the cake pan and cover with tinfoil.
  8. Pour the two cups of water into the Instant Pot and place the cake pan on the trivet in the Pot.
  9. Place the lid on the Instant Pot, turn the steam release handle to the sealing postion and set the the Instant Pot to Pressure Cook High for 35 minutes.
  10. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
  11. Remove the lid and carefully lift out the cake pan with the trivet.. Remove the tinfoil.
  12. Serve immediately and enjoy!

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 265Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 323mgSodium: 855mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 22g

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