Start your day with an easy Instant Pot breakfast casserole that quickly becomes a family favorite. Ready in about 40 minutes with only 10 minutes of hands-on prep, this hearty casserole is ideal for busy weekday mornings and satisfying enough for a relaxed weekend brunch.
Why you’ll love it
Simple to prepare. The Instant Pot speeds up cooking and keeps things hands-off. Using pre-cooked or microwave bacon makes this casserole especially quick without sacrificing homemade flavor.
Everyday ingredients. This recipe uses common pantry and fresh ingredients—eggs, cheese, bacon and half-and-half—so it’s easy to pull together at short notice.
High in protein and satisfying. A protein-rich breakfast helps curb hunger until lunch. This egg-and-bacon casserole is a great way to fuel your morning.
Ingredients
Instructions
Make a sling from a 20-inch strip of foil folded into thirds. Grease a 1.5-quart oven-safe dish that fits inside your Instant Pot insert and set it aside.
In a medium bowl, beat 6 large eggs with 1/2 cup half-and-half. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
In a large bowl, combine 3/4 cup shredded sharp cheddar (reserve a little for topping), 3/4 cup cooked diced bacon, and 3 chopped green onions. Mix well.
Pour the egg mixture over the cheese and bacon mixture and stir until evenly combined. Cover the dish tightly with foil.
Add 1 cup of water to the Instant Pot and place the trivet inside. Use the foil sling to lower the covered dish onto the trivet, then fold any excess foil over the dish so it stays secure.
Close and lock the lid and cook on High Pressure for 22 minutes. After cooking, allow a 10-minute natural pressure release, then carefully release any remaining pressure. Beware of hot steam.
Open the lid, taking care not to let any condensation drip onto the casserole. Use the foil sling to lift the dish from the pot. Remove the foil cover and blot any surface moisture with a paper towel. Sprinkle the reserved cheddar on top and, if desired, place the casserole under the broiler on an upper rack just until the cheese melts and bubbles.
Cooking Tips
Microwave bacon: Pre-cooked or microwave bacon saves time. If using pre-cooked slices, microwave them in two batches of four or five pieces for about one minute each to crisp and chop.
Milk swap: You can substitute whole milk for the half-and-half, but the casserole may release a bit more water. Half-and-half gives a creamier result.
Protein variations: Swap bacon for diced ham, cooked sausage, or even crab for a different flavor profile.
Cheese options: Try Swiss, Pepper Jack, or Fontina in place of cheddar for a new twist.
Vegetarian option: Omit meat or use a meatless substitute and add vegetables such as a 4-ounce can of green chilies, 1 cup corn, chopped broccoli, or cauliflower.
Serving suggestions: For a lower-carb meal, serve with a salad. For a heartier brunch, pair with toast, hash browns and fresh fruit.
Make-ahead: Combine the egg mixture and store it covered in the refrigerator for up to 24 hours before assembling and cooking.
Storage Tips
Refrigerate: Store leftovers in the refrigerator for 3–4 days and reheat portions in the microwave.
Freeze: Wrap tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave.
More breakfast recipes
Cheese Grits Casserole
Instant Pot Steel Cut Oats
16 Apples for Breakfast Recipes
Mediterranean Breakfast Egg Cups
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📖 Recipe
Instant Pot Breakfast Casserole
Equipment
- Instant Pot
- 1.5-qt oven-safe dish
Ingredients
- 6 large eggs
- 1/2 cup half-and-half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3/4 cup sharp cheddar cheese, plus extra for topping
- 3/4 cup cooked bacon, diced
- 3 green onions, chopped
Instructions
- Make a sling from a 20-inch strip of foil folded into thirds. Grease a 1.5-quart oven-safe dish that fits in the Instant Pot.
- Beat eggs and half-and-half in a medium bowl; season with salt and pepper.
- In a large bowl, combine cheese, bacon, and green onions. Pour the egg mixture over it and stir to combine. Cover the dish with foil.
- Add 1 cup water to the Instant Pot and place the trivet inside. Use the sling to lower the dish onto the trivet and fold excess foil over the dish.
- Close and lock the lid. Cook on high pressure for 22 minutes. Allow a 10-minute natural release, then release any remaining pressure.
- Carefully remove the dish using the sling. Remove the foil and blot any surface moisture. Top with remaining cheese and broil briefly until melted, if desired.
Notes
Microwave bacon: Pre-cooked bacon speeds things up—microwave in small batches until crisp, then chop.
Milk substitute: Whole milk can be used, but the casserole may be slightly more watery; half-and-half is recommended for creaminess.
Variations: Swap bacon for ham, cooked sausage, or crab. Try different cheeses such as Swiss, Pepper Jack, or Fontina. For a vegetarian version, omit meat and add vegetables like green chilies, corn, broccoli or cauliflower.
Make-ahead: Store the prepared egg mixture in the refrigerator for up to 24 hours before assembling and cooking.
Storage
Refrigerate: Leftovers keep 3–4 days; reheat in the microwave.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat.
Nutrition (per serving)
- Calories: 322 kcal
- Carbohydrates: 3 g
- Protein: 22 g
- Fat: 24 g
- Saturated Fat: 11 g
- Cholesterol: 300 mg
- Sodium: 894 mg