Instant Pot Breakfast Casserole

You'll love this easy Instant Pot Breakfast Casserole Recipe. It is low carb, requires no effort and packed full of everyday ingredients

  • 6 eggs
  • 1/2 cup (120 ml) milk
  • 1/2 dried oregano
  • 1/2 tsp ground paprika
  • Salt
  • 1 cups (150g) cauliflower florets (uncooked but cut up small)
  • 1 red bell pepper deseeded and finely chopped
  • 2 spring onions scallions
  • 3/5 cup (100g) diced cooked bacon
  • 1 cups (125g) grated cheddar cheese


It can’t hurt to mention again that making this breakfast casserole in your instant pot is seriously easy.
  1. Mix together the eggs, milk, oregano, paprika and salt in a bowl.
  2. Lightly oil the cake pan and then layer the ingredients starting with the cauliflowers, red pepper, spring onions, bacon and cheddar cheese.
  3. Pour on the egg mixture, wrap the cake pan in aluminium foil and place cake pan on the trivet.
  4. Add the water into the Instant Pot insert and add in the trivet.
  5. Lock the lid, set to sealing, select manual (high pressure) and set time for 20 mins.
  6. Let cook until done, natural pressure release for 10 mins, then do a quick pressure release.
  7. Remove pan from Instant Pot, remove the foil and let cool in the pan for 10 mins. Then carefully invert, transfer to a wire cooling rack and let cool.
Recipe source:recipesfromapantry

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