Instant Pot Breakfast Casserole | Keto & Low Carb
Easy Instant Pot Breakfast Casserole with Veggies & Cheese
How to Make a Crustless Instant Pot Egg Casserole
This may be the EASIEST-ever instant pot breakfast casserole recipe—and it’s totally customizable! Jazz up your instant pot egg casserole with whichever veggies and cheese that you like. It’s like a light, fluffy, crustless quiche, perfect for a low carb and keto meal prep breakfast or a simple packed lunch.
If you’re like me and you love a tasty breakfast but don’t always get around to cooking it, this is the recipe for you. I can prep this instant pot breakfast casserole and keep it stored in the fridge, so I’ve got 4 days of breakfast ready to serve whenever I want it! Plus, it’s delicious enjoyed warm or cold.
And, the best part of any casserole is switching up the mix-ins so you can enjoy new flavors. Change up the veggies, use different types of cheese, add some cooked breakfast sausage, use whatever you’ve got in the fridge. Have fun with this instant pot egg casserole and make it your own!
Instant Pot Breakfast Casserole Ingredients
¼ cup milk of choice
1 cup bell pepper, diced
¼ cup green onion, chopped
½ tsp salt
¼ tsp pepper
¼ – ½ cup shredded cheese (I used a mix of cheddar & Gouda)
Choosing your Instant Pot Egg Casserole Dish
When cooking a casserole in the oven, you’ve got a variety of casserole dish sizes and shapes to choose from. But, when you’re making an instant pot breakfast casserole like this, your options are a bit more limited.
First and foremost, be sure to choose a heat-proof (a.k.a. oven-safe) dish of some sort! You want to make sure that your dish is designed to withstand high temperatures so that it won’t crack during the cooking. Most dishes will tell you on the bottom of the dish or on the packaging whether they’re oven-safe or not.
And of course, the other essential factor is choosing an instant pot egg casserole dish that will actually fit inside of your pressure cooker. For me, my best option was a round, 8-inch corning ware dish and it worked perfectly! Use whatever heat-proof dish fits inside of your machine, or you can even try cooking mini casseroles if those are the dishes that you have.
How to Make a Breakfast Casserole in an Instant Pot
To prepare this instant pot egg casserole recipe, first whisk together your eggs and milk of choice in a large bowl. Non-dairy milk will work fine if that’s what you prefer. Then, add in your favorite chopped veggies and seasonings. I personally went with chopped bell pepper and green onion because that’s what I had on hand, and I kept things simple with salt and pepper.
Next, spray down your chosen casserole dish with cooking spray and pour in your egg mixture. If desired (and highly recommended), sprinkle a generous helping of shredded cheese on top. Again, whatever kind you like—I used cheddar and Gouda!
Finally, pour 1½ cups of water into the instant pot, place the metal trivet inside with your casserole dish on top, and seal up the lid. Using your machine’s manual setting, cook on high pressure for 25-30 minutes. (For my Instant Pot Duo, manual is accessed through the “beans/chili” button. See your machine’s user manual if needed.)
Once cooking finishes, you can quick release the steam before carefully removing the lid. Inside, you’ll find a fluffy, springy, satisfying egg casserole that’s perfect any time of day, warm or cold!
How to Serve & Store
As mentioned, you can serve your instant pot breakfast casserole warm and fresh, or cold as leftovers. If you’ve ever had a cool quiche, you know how delicious a slice of cold casserole can be. A great option to reheat if you want a warm breakfast, or pack cold for an on-the-go lunch!
To store, simply package into an airtight container and keep in the fridge for up to one week. You can store the casserole whole, or slice it into pieces before storing—whatever you prefer.
Or, for longer-term storage or meal prep purposes, you can also freeze slices of this instant pot egg casserole for up to 3 months! Again, just package into a freezer-safe airtight container or freezer bags for storage, and this is best frozen in individual pieces. After freezing, it’s best to thaw overnight and then reheat before enjoying.
Perfect for low carb and keto meal prep, basic make ahead meals, or just simplifying a too-busy kind of morning routine. Seriously, I make this easy casserole nearly every week now, and it is never a mistake!
INSTANT POT EGGS – Hard Boiled, Egg Bites + Casserole
Instant Pot Breakfast Casserole
Instant Pot Breakfast Casserole
- 6 eggs
- ¼ cup milk of choice
- 1 cup bell pepper, diced
- ¼ cup green onion, chopped
- ½ tsp salt
- ¼ tsp pepper
- ½ cup shredded cheese, I used a mix of cheddar & Gouda
- In a large bowl or measuring cup, whisk together eggs and milk.
- Add chopped bell pepper, green onion, salt, and pepper and stir to combine.
- Spray down a round, heat-proof baking dish with cooking spray. (I used an 8-inch oven-safe corning ware dish that fits inside my instant pot.)
- Pour egg mixture into dish and sprinkle cheese on top.
- Pour 1½ cups of water into instant pot and place metal trivet inside. Place casserole dish on top of trivet.
- Lock lid onto instant pot and cook on manual setting* at high pressure for 25 minutes.
- Quick release the steam before removing the lid, and carefully remove casserole from instant pot.
- Enjoy warm or cold! Package in an airtight container and refrigerate to store for up to a week.
- Or, store in the freezer for up to 3 months. (Just know that frozen casserole is best enjoyed after thawing and reheating. It’s not ideal to enjoy cold after being frozen and thawed.)