Instant Pot Breakfast Casserole

This instant pot breakfast casserole is basically the deep-dish crust-much less quiche of my goals! serve it up for breakfast, brunch, or brinner and experience loose to make it earlier it’s incredible the next day!

We quickly found that the thin mini frittata we were making was pretty lots 2 servings for my hungry husband and i. we’d scarf the entire thing for breakfast within the morning! this larger serving approach we really get an easy peasy warmth-and-consume breakfast the following morning.

Instant Pot Breakfast Casserole

Amidst getting ready for faculty, work, and gymnasium inside the morning, smooth is exactly what this exhausted momma needs. happily this immediate pot breakfast casserole tastes great warmed up tomorrow!

I’ve bene making it as a part of my weekly meal prep on the begin of the week (generally after school while the nugget does her homework) and hellooooo lifesaver!

Instant Pot Breakfast Casserole


  • 9 large eggs
  • 1/3 cup diced red bell pepper
  • 1/2 cup minced yellow onion
  • 3/4-1 cup chopped spinach
  • 2 cloves garlic (minced)
  • 1 tsp oil
  • 1/2 cup heavy cream
  • 1/2 tsp salt plus extra to taste
  • 1/8 tsp pepper
  • 1 cup grated cheddar cheese
  • 1 cup water


  • Instant Pot (I have the 6QT Duo)
  • a trivet with handles (most new IP's come with one)
  • 1.5 quart round oven-safe baking dish


  1. Spray your dish very well with cooking spray (avocado oil spray is my favorite). You can also rub the entire pan with butter if you prefer - just make sure to make that bad boy stick proof or you’ll be eating scrambled eggs for breakfast instead, lol! Cut a circle of parchment paper to line the bottom of the dish for extra easy removal. <-- I do this and love it!
  2. Crack eggs into a large bowl, chop your veggies, and measure out all your ingredients.
  3. Use an egg beater or whisk to whip your eggs until yolks and whites are fully incorporated. Next whisk in heavy cream. Season with salt and pepper and add your cheese. Set aside.
  4. Turn your Instant Pot on to sauté function and heat 1 tsp oil. Sauté onion and pepper until tender, adding  garlic and spinach at the very end. Cook for an additional 30-60 seconds then scoop out the mixture and add to your prepared baking dish. Turn IP off.
  5. Give the insert a quick wipe with a paper towel on the inside to remove any stubborn veggie bits left behind, then return to your IP and add 1 cup water. Top with a handled trivet (I use the one my IP came with!) and, if yours does not have handles, feel free to make a makeshift handle/sling with folded aluminum foil.
  6. Whisk again to mix, then pour egg mixture into your baking dish. Place on top of trivet and lock the lid.
  7. Set to 30 minutes high pressure and make sure vent is in the sealed position.
  8. Once it beeps, allow a natural pressure release for 10 minutes before unlocking the lid.
  9. Open the lid, patting the top of the casserole dry with a paper towel as needed. Run a knife along the side to release, allow to cool slightly (it will shrink away from the sides as it cools), then turn it over onto a plate or serve it straight from the bowl by cutting and removing slices with a pie server.
  10. If desired, you can add toppings like I did! I love mine with sour cream, chives, and an extra sprinkle of cheese on top.

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