Instant Pot Breakfast Casserole
This Breakfast Casserole uses the Slow Cooker option on the Instant Pot since it will automatically turn to the “Keep Warm” setting once the time is up. This will keep the casserole from overcooking and you can keep sleeping if you are cooking this overnight. A Breakfast Casserole that can cook overnight is the perfect thing to make for guests or a slow weekend morning. It’s packed with hashbrowns, ham, spinach, and cheese and makes the best breakfast or brunch. You can make this in a Slow Cooker as well, just make sure you turn your slow cooker off at the times indicated below so you don’t overcook the casserole.
Yields: 6 servings
- 10 oz hash brown potatoes (refrigerated or defrosted frozen)
- 1 Tbsp. olive oil
- 1 green pepper, diced
- 1/4 cup onions, diced
- 4 oz boneless lean ham, chopped
- 10 oz frozen spinach, defrosted and drained
- 1 cup reduced-fat shredded cheddar cheese
- 6 eggs
- 6 eggs whites
- 1/4 cup skim milk
- 1 tsp salt
- 1/2 tsp pepper
- Spray the inside of your instant pot with nonstick cooking spray. Press the saute button and heat up 1 Tbsp. of oil.
- Add in the hashbrowns with the onions and peppers and ham. Saute until fragrant and onions are translucent, about 4 minutes.
- Turn off the Saute feature. Stir in the spinach, cheese, whisked eggs, and egg whites, milk, salt and pepper.
- Cook on the Slow Cook setting on high for 4 hours or low for 6-8 hours until cooked through.
NOTE: Most Instant Pots switch over to “Keep Warm” after your time is up. Make sure that your Instant Pot is set up with this feature before trusting it to do this. You don’t want to overcook the eggs or burn the casserole.