Instant Pot Frittata Breakfast Casserole is crazy delicious and loaded with healthy veggies. This tasty pressure cooker breakfast is easy to make and an excellent make-ahead option as well. We adore it!
Welcome to the hardest to name recipe of my entire existence.
In a fit of indecision and minor foodie identity crisis, I went ahead and labeled this veggie-flecked deliciousness a frittata.
I contemplated calling it a crustless quiche but is that not the biggest oxymoron ever? Quiche by definition is allllll about the crust! And of course this bad boy has all the makings of an epic omelet, but with no flipping or folding needed. Alas, this pressure cooker breakfast came out round, fluffy, and frittata-like so gosh darn it, let’s make a frittata!
Frittata is more fun to say anyways.
“Frittata!” “Ooooh say it again!” “Frittata. Frittata. Frit-ta-ta!”
Name that movie and you’re my hero.
Whatever you call this Instant Pot breakfast situation, I’m certain that OMG YUM is going to follow it because holy cow it’s AMAZING!
In just a few short weeks I’ve managed to make this tasty frittata at least four times already, and totally see it becoming a weekly tradition around here.
I’ve teamed up with the folks at Nellie’s Free Range Eggs to become a brand ambassador for their tasty free range eggs and share this brunch-worthy egg recipe today!
I’m excited to join their flock of families, farmers, and hens and share some crazy delicious breakfast, brunch, and brinner recipes with y’all this year! Their tasty Certified Humane® eggs come from small family farms with ample room, shelter, and no cages whatsoever. They have ready access to the outdoors and fresh grass. I’m so crazy impressed with this company and their dedication to the Humane Farm Animal Care Program.
Stay tuned to see what we cook up together next!
Instant Pot Frittata Breakfast Casserole
This crazy flavorful Instant Pot frittata is loaded with healthy goodness. I kept things vegetarian and added bell peppers, onion, spinach, and cheese with a little cheesy chive action happening on top for good measure. You can even top it with a dollop of sour cream or Greek yogurt if you’re a fan!
You’ll spend maybe 10-15 minutes chopping, whisking, and sautéing then simply pour it in a bowl, toss it in the Instant Pot and LEAVE THE KITCHEN! No babysitting a pan on the stove or waiting ages for it to bake in the oven. I can set it and forget it and then finish getting myself and my daughter ready for work/school while a hot and delicious breakfast basically cooks itself. It can even be made in advance and warmed up the following morning!
Instant Pot Frittata Breakfast Casserole
This tasty frittata serves 2 large portions or 4 smaller servings to pair with fresh fruit, hash browns, and all your breakfast favorites.
- 6 Large Nellie’s Free Range Eggs
- 1/4 cup diced red bell pepper
- 1/3 cup minced yellow onion
- 1/2 cup chopped spinach
- 1 clove garlic, minced
- 1 tsp oil
- 1/3 cup heavy cream
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup grated white cheddar cheese
- 1 cup water
OPTIONAL TOPPINGS - choose your favorites!
- grated cheese
- sour cream or greek yogurt
- fresh chives or scallions
- chopped tomatoes or salsa
- hot sauce
- Spray your 7x3 dish/pan very well with cooking spray (avocado oil spray is my favorite). You can also rub the entire pan with butter if you prefer - just make sure to make that bad boy stick proof or you’ll be eating scrambled eggs for breakfast instead, lol! Cut a circle of parchment paper to line the bottom of the dish for extra easy removal. <-- I do this and love it!
- Crack eggs into a large bowl, chop your veggies, and measure out all your ingredients.
- Use an egg beater or whisk to whip your eggs until yolks and whites are fully incorporated. Next whisk in heavy cream. Season with salt and pepper and add your cheese. Set aside.
- Turn your Instant Pot on to sauté function and heat 1 tsp oil. Sauté onion and pepper until tender, adding garlic and spinach at the very end. Cook for an additional 30-60 seconds then scoop out the mixture and add to your prepared baking dish. Turn IP off.
- Give the insert a quick rinse on the inside to remove any stubborn veggie bits left behind, then return to your IP and add 1 cup water. Top with a handled trivet (I use the one my IP came with - super convenient and it has handles!) and, if yours does not have handles, feel free to make a makeshift handle/sling with folded aluminum foil.
- Whisk again to mix, then pour egg mixture into your baking dish. Place on top of trivet and lock the lid.
- Set to 6 minutes high pressure and make sure vent is in the sealed position.
- Once it beeps, allow a natural pressure release for 10-12 minutes before unlocking the lid.
- Open the lid, patting the top of the frittata dry with a paper towel as needed. Run a knife along the side to release, allow to cool slightly (it will shrink away from the sides as it cools), then turn it over onto a plate or serve it straight from the bowl by cutting and removing slices with a pie server.
- If desired, you can add toppings like I did! I love my frittata topped with an extra sprinkle of cheese!
While you can absolutely change the types of veggies used and mix-ins in this recipe to your liking (for example bacon/sausage in place of some of the bell pepper or chopped portobello mushrooms in pace of spinach) you don't want to change anything too drastically or the timing will be off. Cooking the egg mixture in the IP's inner pot instead of pot-in -pot, for example can lead to a burn notice and automatic shut-off. if you want to make any swaps feel free to shoot me a comment below and I'll be help you out!
This recipe takes approx. 15 min prep time, 6 minutes cook time, plus additional time needed for the Instant Pot to come to pressure and release pressure. My 6QT pot takes 7 min to come to pressure and 10 minutes to release. The bulk of the time is completely hands off and fuss-free - WOOT!
Want to serve 4-6 with a larger breakfast casserole? See the notes below this post.
If you get a chance to try this scrumptious Instant Pot Frittata Breakfast Casserole, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
Can I double this instant pot breakfast for two?
Kind of! The PIP (pot-in-pot) method of cooking in the instant pot is great because it prevents accidental sticking and burning and has crazy easy clean up. The only down side is that you can’t make a jumbo batch of anything due to the size constraints of the 6-quart pressure cooker. I ran a few test batches of this Instant Pot frittata and successfully made a larger version of this breakfast that yields 4-6 servings; basically 4 large slices or 6 smaller slices to pair with fresh fruit and hash browns.
Instant Pot deep-dish breakfast casserole recipe
Whether you call it a breakfast casserole, frittata or quiche, this garden veggie breakfast is going to rock your morning! Feel free to make this a day in advance for easy peasy breakfast that tastes amazing warmed up on a busy morning. You’ll use the same 1.5 quart round baking dish as the frittata recipe above.
- 9 large Nellie’s Free Range Eggs
- 1/3 cup diced red bell pepper
- 1/2 cup minced yellow onion
- 3/4-1 cup chopped spinach
- 2 cloves garlic, minced
- 1 tsp oil
- 1/2 cup heavy cream
- 1/2 tsp salt, plus extra to taste
- 1/8 tsp pepper
- 1 cup grated white cheddar cheese
- 1 cup water
Follow steps in the recipe card above. Cook time will be 30 minutes high pressure. Allow a natural pressure release for 10 minutes before flipping the valve to vent. Release any remaining pressure and, once pressure valve has dropped, remove the lid. See recipe card for detailed instructions.
This Instant Pot Frittata Breakfast Casserole recipe post is sponsored by Nellie’s Free Range Eggs as part of a delicious ongoing partnership! Stay tuned for more egg-cellent recipes to rock your breakfast game!
hungry for more?
- Cheesy Roasted Potato Breakfast Bake
- Skillet Sausage, Egg, and Cheese Grits Breakfast Bake
- Almond Blueberry Breakfast Scones