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Instant Pot Breakfast Casserole
Instant Pot Breakfast Casserole
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Nutritious Instant Pot breakfast casserole with eggs, spinach, Swiss cheese, and bacon cooked in water bath.
Ingredients:
  • 4 slices bacon, chopped
  • 0.5 cup chopped onion
  • 1.5 cups chopped spinach
  • 4 eggs
  • 1 cup shredded Swiss cheese
  • 0.75 cup half-and-half
  • 0.25 teaspoon salt
  • 0.25 teaspoon garlic powder
  • 0.125 teaspoon lemon pepper
  • cooking spray
Instructions:
  • Preheat a multi-functional pressure cooker (such as Instant Pot) by selecting the Saute function. Cook bacon until crispy, turning occasionally, for 5 to 7 minutes. Remove bacon from the pot and drain excess grease.
  • Brown the onion in the pot for about 5 minutes. Remove the onion. Saute the spinach until wilted for 2 to 3 minutes. Remove the spinach and squeeze out any excess liquid. Clean the Instant Pot liner.
  • In a medium bowl, vigorously whisk eggs until they turn a sunny yellow hue and become frothy. Next, incorporate onion, spinach, Swiss cheese, half-and-half, salt, garlic powder, and lemon pepper. Gently fold in half of the cooked bacon.
  • Grease stackable insert pans; pour egg mixture evenly into the pans. Add 1/2 cup water to the liner. Cover pans, and place inside the liner before sealing it tightly. Cook on high pressure for 20 minutes following the manufacturer's guidelines. Let pressure build for 10 to 15 minutes.
  • Quickly and safely release pressure following the manufacturer's directions for about 5 minutes. Unlock and lift off the lid. Transfer casserole from pans and top with the remaining bacon for an extra savory touch.

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