Instant Pot® Breakfast Casserole recipe
All Recipes Breakfast and Brunch Recipes Eggs
Ingredients
- 4 slices bacon, chopped ½ cup chopped onion 1 ½ cups chopped spinach 4 eggs 1 cup shredded Swiss cheese ¾ cup half-and-half ¼ teaspoon salt ¼ teaspoon garlic powder ⅛ teaspoon lemon pepper cooking spray
Nutrition Info
- 293.6 caloriescarbohydrate: 6.3 gcholesterol: 237.5 mgfat: 21.6 gfiber: 0.6 gprotein: 18.8 gsaturatedFat: 10.9 gservingSize: -sodium: 517.8 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Breakfast Casserole
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon, turning occasionally, until crisp, 5 to 7 minutes. Remove bacon from pot and drain grease.
Add onion to the pot, saute until browned, about 5 minutes. Remove onion. Saute spinach until wilted, 2 to 3 minutes. Remove spinach and squeeze out excess liquid. Clean out Instant Pot® liner.
Beat eggs in a medium bowl until yellow and frothy. Add onion, spinach, Swiss cheese, half-and-half, salt, garlic powder, lemon pepper. Stir in 1/2 of the cooked bacon.
Spray stackable insert pans with cooking spray, divide egg mixture between the pans. Fill liner with 1/2 cup water. Cover pans with a lid and place inside the liner. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove casserole from pans and garnish with remaining bacon.