INSTANT POT® BREAKFAST CASSEROLE

Instant Pot® Breakfast Casserole image

The fresh bounty of vegetables at my local farmers market was the inspiration for this breakfast dish. This recipe uses a set of stackable stainless steel insert pans which can be found on Amazon.

Provided by thedailygourmet

Time 1h

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 293.6 calories, Carbohydrate 6.3 g, Cholesterol 237.5 mg, Fat 21.6 g, Fiber 0.6 g, Protein 18.8 g, SaturatedFat 10.9 g, Sodium 517.8 mg, Sugar 1.8 g