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Instant Pot Breakfast Casserole Recipe

Instant Pot Breakfast Casserole

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Easy instant pot egg casserole with veggies & cheese – low carb & keto friendly.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 servings
Calories 175


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.)


*On my Instant Pot Duo pressure cooker, the manual setting is the “BEANS/CHILI” button. Reference your machine’s user manual if needed.


Serving: 1slice | Calories: 175kcal | Carbohydrates: 3g | Protein: 13g | Fat: 12g | Fiber: 1g | Sugar: 1g