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Looking for an easy filling breakfast casserole recipe? This Instant Pot Breakfast Casserole is not only easy to prepare, but can be made the night before!
Breakfast! It’s the most important meal of the day but it’s also one of the craziest times of the day! This Instant Pot Breakfast Casserole full of bacon, cheese and flavor can be made the night before and popped in your instant pot in the morning. Even if you don’t make them the night before it only takes a few minutes to whip this casserole up and get it cooking.
How to make an Instant Pot Breakfast Casserole:
- In a mixing bowl toss the hash browns, cheese, bacon pieces and pepper onion mix together.
- Spray 2 (7 inch) foil tins (affiliate link)with non stick cooking spray and divide the hash brown mixture between them.
- In a small bowl, whisk the eggs, sour cream, salt, onion powder, garlic powder, smoked paprika, chili powder, and black pepper together. Only add the chipotle if you want to add some heat and spice to your casserole.
- Pour half over on casserole and the other half over the other.
- Cover each casserole tightly with foil.
- Put 1 1/2 cups of water in the bottom of your instant pot and place the trivet inside.
- Place the first casserole on the trivet. Put 3 mason jar rings on the top of that casserole and place the second casserole on the top of the rings.
- Put the lid on the instant pot and seal.
- Cook on high pressure for 45 minutes.
- Quick release the steam.
- Carefully remove the casseroles from the instant and remove the foil.
- Serve!
How long can breakfast casserole be refrigerated before cooking?
You can prepare these breakfast casseroles 12-14 hours ahead of time and put them in the fridge until you’re ready for them.
Can you freeze this breakfast casserole?
Yes, prepare as instructed and tightly covered with two layers of tin foil. Label the top and pop in your freezer. When you’re ready to use them there is no need to thaw. Just place them in your instant pot as instructed above but increase the cooking time to 60 minutes.
How do you reheat this breakfast casserole?
Reheat in your oven at 350 degrees for 15-20 minutes. Or scoop out of the foil tin (never put the foil tin in the microwave) and reheat in the microwave on a microwave safe dish.
About the tins used in this recipe:
The tins I use for this recipe are 7 inch Take Out Tins. (affiliate link) They fit perfectly inside my 6 quart Instant Pot. (affiliate link) I can find them at Dollar Tree, but you can also order them from Amazon in either a set of 10 or a set of 40. (affiliate links)
A couple things you may need for this recipe!
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Description
Looking for an easy filling breakfast casserole recipe? This Instant Pot Breakfast Casserole is not only easy to prepare, but can be made the night before!
Ingredients
- 3 Cups Frozen Hash brown shreds
- 1 1/2 Cups Shredded Cheddar or Colby Jack Cheese
- 1 (2.5 oz) Bacon Pieces
- 1 1/2 Cups Frozen Pepper and Onion mix
- 5 Eggs
- 2 Tbs Sour Cream
- 3/4 tsp Salt
- 3/4 tsp Onion Powder
- 3/4 tsp Garlic Powder
- 3/4 tsp Smoked Paprika
- 1/4 tsp Chili Powder
- 1/4 tsp Chipotle Chili Pepper Powder (if you want some heat to your casserole, omit if you don’t)
- 1/4 tsp Black Pepper
- 2 (7 inch) Foil Tins (affiliate link)
Instructions
- In a mixing bowl toss the hashbrowns, cheese, bacon pieces and pepper onion mix together.
- Spray 2 (7 inch) foil tins with non stick cooking spray and divide the hash brown mixture between them.
- In a small bowl, whisk the eggs, sour cream, salt, onion powder, garlic powder, smoked paprika, chili powder, and black pepper together. Only add the chipotle if you want to add some heat and spice to your casserole.
- Pour half over on casserole and the other half over the other.
- Cover each casserole tightly with foil.
- Put 1 1/2 cups of water in the bottom of your instant pot and place the trivet inside.
- Place the first casserole on the trivet. Put 3 mason jar rings on the top of that casserole and place the second casserole on the top of the rings.
- Put the lid on the instant pot and seal.
- Cook on high pressure for 45 minutes.
- Quick release the steam.
- Carefully remove the casseroles from the instant and remove the foil.
- Serve!
Notes
You can make these up and freeze them until your are ready to use them. prepare as instructed and tightly covered with two layers of tin foil. Label the top and pop in your freezer. When you’re ready to use them there is no need to thaw. Just place them in your instant pot as instructed above but increase the cooking time to 60 minutes at high pressure followed by a quick release.
Keywords: Instant Pot, breakfast casserole
This post contains affiliate links. For more info see my disclosure policy here.
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
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