My Instant Pot gets a lot of work for dinner and lunch, but I almost never use it for breakfast. As fast as it is, it’s not as fast as a piece of toast or a two-minute bowl of oatmeal in the microwave. But if you’re looking for a make-ahead breakfast that’s full of protein, try using your Instant Pot to make this easy, vegetable-filled breakfast casserole, and you’ll have a great breakfast every day for the rest of the week, with even less effort than a bowl of cereal.
Start with a cake pan that can fit in the Instant Pot. The author uses a 6×4-inch cake pan that’s deeper than it is wide. Grease it with non-stick cooking spray or some butter, then add frozen hash browns, cooked bacon, some raw red onion, and diced bell peppers.
Stir the hash browns, bacon, and vegetables together. Add 10 eggs and a cup of shredded cheddar cheese. Gently stir all the ingredients together in the cake pan. 10 eggs and a whole cup of cheese sounds like a lot, but you’ll be making breakfast for several people, or enough for one person to eat for several days. You can even freeze the resulting breakfast casserole so it will last even longer.
Add water to the bottom of the Instant Pot, then put the cake pan in the pot, on top of the wire trivet that came with the Instant Pot. That will allow the casserole to steam in the Instant Pot without getting any water in your food.
Pressure cook the casserole on high for 25 minutes, then allow the pressure to release naturally and remove the lid. The casserole is ready to go when it’s cooled enough to eat comfortably.
Get the Recipe: Best Ever Instant Pot Breakfast Casserole from Eating Instantly
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
Source: Read Full Article