Instant Pot Breakfast Casserole

This Instant Pot Breakfast Casserole is basically the deep-dish crust-less quiche of my dreams! Serve it up for breakfast, brunch, or brinner and feel free to make it in advance – it’s great the following day!

Instant Pot Breakfast Casserole

This baller breakfast casserole is basically the big brother of my easy peasy instant pot frittata recipe.

We quickly found that the skinny mini frittata we were making was pretty much 2 servings for my hungry husband and I. We’d scarf the entire thing for breakfast in the morning! This bigger serving means we actually get an easy peasy heat-and-eat breakfast the following morning.

Amidst getting ready for school, work, and gym in the morning, easy is exactly what this exhausted momma needs.

Luckily this Instant Pot Breakfast Casserole tastes AMAZING warmed up the following day!

I’ve bene making it as part of my weekly meal prep at the start of the week (usually after school while the nugget does her homework) and hellooooo lifesaver!

Breakfast Casserole in Instant Pot Baking Dish

The fact that I can just pop it all in the pressure cooker and walk away makes me giddy.

The more recipes I can either make in advance or whip up in my slow cooker and pressure cooker, the smoother our meal prep goes for the week and the less frantic “I don’t know let’s just go out to eat!” moments we have here.

Aka my pants fit a little better and my stomach is way happier.

Yes. Please.

Ok enough rambling! Let’s get our breakfast on!

Instant Pot Breakfast Casserole Recipe

Instant Pot Breakfast Casserole

To make this tasty breakfast casserole, you’ll need a 6-quart Instant Pot (I use this one), a trivet with handles (most new IP’s come with one!) and a 1.5 quart round baking dish.

Instant Pot Breakfast Casserole
5 from 11 votes

Instant Pot Breakfast Casserole

This Instant Pot Breakfast Casserole is basically the deep-dish crust-less quiche of my dreams! Serve it up for breakfast, brunch, or brinner and feel free to make it in advance – it’s great the following day!

Course Breakfast
Cuisine American
Keyword Instant Pot Breakfast Casserole
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 191 kcal
Author Jenn Laughlin – Peas and Crayons


  • 9 large 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 cheddar cheese
  • 1 cup water



  1. Spray your dish 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!
  2. Crack eggs into a large bowl, chop your veggies, and measure out all your ingredients.
  3. 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.
  4. 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.
  5. Give the insert a quick wipe with a paper towel 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!) and, if yours does not have handles, feel free to make a makeshift handle/sling with folded aluminum foil.
  6. Whisk again to mix, then pour egg mixture into your baking dish. Place on top of trivet and lock the lid.
  7. Set to 30 minutes high pressure and make sure vent is in the sealed position.
  8. Once it beeps, allow a natural pressure release for 10 minutes before unlocking the lid.
  9. Open the lid, patting the top of the casserole 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.
  10. If desired, you can add toppings like I did! I love mine with sour cream, chives, and an extra sprinkle of cheese on top.

Recipe Notes

If you add thick veggies like potatoes, sweet potatoes, or broccoli the cook time may increase a bit to ensure the veggies cook through. I’ll try to test them out next time we make this so I can relay the info!

This casserole can be cut into 8 smaller slices or 6 larger slices, depending on preference.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on slice size and enjoy!

Nutrition Facts
Instant Pot Breakfast Casserole
Amount Per Serving
Calories 191 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 219mg73%
Sodium 314mg14%
Potassium 137mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 1086IU22%
Vitamin C 10mg12%
Calcium 146mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this easy peasy Instant Pot 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!

Need more breakfast inspiration?

We’re also crazy in love with my brunch-worthy Instant Pot French Toast Casserole – it’s a must-try!

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Recipe Rating


  • Carlee Savage

    Can I sub coconut milk (canned) instead of heavy cream?

    • Hi Carlee! A little bit of the coconut flavor may shine through but if you’re a fan of coconut it should work great! xo

  • Jan Myhre

    I haven’t made this yet but I would like to using my 7″ springform pan. Any suggestions for the cook time?

    • Hi Jan! I’d have to test it to get an exact time, since I use a 1.5 quart coated ceramic baking dish whenever I make this recipe. My concerns while testing would mostly be if this recipe would fit in the 7-inch springform or overflow. I’m pretty sure my (similar but smaller scale) Instant Pot Frittata recipe would work in a 7 inch springform (lined with parchment paper so nothing spills out) if you’d like to experiment with that recipe first?

      • Jan Myhre

        Thank you! I’ll do that and let you know.

        • Yes totally keep me posted! Thanks Jan! xoxo

          • Jan Myhre

            So I tried the frittata recipe as you suggested. It fit no problem in the springform pan but I do not recommend using the springform. Even with lining it there were still leakage and water issues. The frittata was very tasty though.

  • Tricia

    5 stars
    Delicious! Perfect for my vegetarian teen daughters!

  • Patty in CO

    Am I missing the area that says how many servings this makes? I want to take it to a potluck breakfast and I may need to make two of them. If I cut them into pie shaped wedges, how many do you get? If I make two, can I cook them both stacked together in the IP?

    • Hi Patty – great question! I’ll update the recipe card with nutrition and serving information this morning. We cut ours into 8 slices (just like a pie as you described). Two will not fit in the IP as the 1.5 quart baking dish atop the trivet will take up the entire inside of the Instant Pot. To serve a large crowd you would want to have a second IP handy (I only have the one) or employ your oven maybe? Hope this helps! Happy brunching! xo

  • Trisha

    Hi, I have the bread already cubed (and stale) in the freezer. Any suggestions on how many cups you think this is? Thanks for all of the great recipes!

    • Hi Trisha! Are you making the breakfast casserole that this recipe is for or are you trying your hand at a different post? Let me know! xo

      • Trisha

        Oops, I had to many tabs open. I’ll comment on the correct post.

        • No worries love – I get lost in my tabs all the time!

  • Becky

    I’m so excited to see this! I made your frittata that has 6 eggs in it tonight and it was amazing! This looks like the same recipe only scaled up 1 1/2 times. Just what I need for when my kids come home to visit. Thank you!

  • Kathy

    5 stars
    This was sooo good. I used english cheddar for the cheese, poblano pepper instead of bell because that’s what I had on hand, and also added chopped (cooked) bacon. I did also cover with aluminum foil to keep it from getting wet. Will definitely make again!

  • Tim

    CLD I just cover with a ceramic lid?

    • Hi Tim! I’d be very worried about it shattering in the Instant Pot and it also may alter the cook time/results as well. Foil or parchment paper is the safest way to go.

  • Megan

    Could you sauté the veggies and mix in a container with eggs ahead of time for a camping trip to make less prep work?

    • Hey Megan! If you cook the eggs and veggies all scrambled together first it will alter the texture and you’ll just be reheating a veggie egg scramble for breakfast (could be good!) but if you’d like the awesome texture of a crustless quiche, then keep the whisked eggs raw (which I think is what you’re suggesting, yes?) and add your veggies and such into it in advance to have all the prep work done. Just make sure the veggies have cooled before adding them or the eggs will start to cook a little and the texture may change. Let me know how it goes and happy camping!

  • Katie

    How would you recommend reheating this?

    • Hey Katie! We use the microwave to reheat 1-2 slices at a time while we get ready for school/work in the morning.

  • Amanda

    Could you add cooked ground sausage

    • Absolutely Amanda! We tried it a few weeks ago and it worked great.


    5 stars
    I made this tonight and oh my goodness it is so good!! I used red and green peppers, onions, garlic and bacon pieces. I topped it off with some Sriracha….delicious!!

    • Yay!!! Loving these toppings like woah – thanks Nikki!

  • Xuan Redding

    5 stars
    Delicious! 🙂 Super easy to make. Family loves it. I served mine with salsa.

    • YAY! So happy you’re enjoying the recipe!

  • Laura

    Do you think this would work just as well with dairy free milk?

    • I can’t say for sure without testing it but I bet it would!

  • Barbara

    5 stars
    OMG. It turned out perfect. I used asparagus instead of spinach. The Instant Pot cooked it perfect. It looks like something out of a magazine and it is delicious. I took a picture but I don’t know how to include it. Thank you so much!

    • So over the moon stoked that you enjoyed the recipe Barbara! I’d love to see your photo! I don’t have an upload feature here but you can tag me via social media @peasandcrayons or email me at [email protected] – xoxo

  • Katie

    5 stars
    If I knew how amazing this would be I’d have gotten an instant pot years ago. This is the best egg dish I’ve ever tasted. It was so easy and the results are out of this world amazing! Normally I’m running around like a lunatic on weekday mornings but today I got to enjoy a gourmet breakfast in the midst of our normal chaos. Thank you for the recipe!

  • Donna P.

    5 stars
    Thanks for sharing! I made this on Thanksgiving morning and it’s definitely a keeper.

  • Donna

    5 stars
    I think this might sound silly but a regular oven baking dish is OK to use in IP?

    • Hey Donna! A sturdy Pyrex or CorningWare dish historically has worked great in the IP for me and many others as well. I’m not sure about other brands but those two are great! There are also stainless steel cake pans that work fantastic if you prefer to use that as many Instant Pot users swear by those. As long as the dimensions are the same you’re good to go. xoxo

  • Andrea

    5 stars
    I made this with a few changes because my husband doesn’t care for bell pepper or onion. I doubled the spinach and added 3/4 cup chopped ham. The dish I planned using didn’t fit inside so I had to use my pushpan. This recipe is so versatile. I’ll be making it again

  • Jen C.

    5 stars
    The pictures are amazing and the post had me at “meal prep” so I had to check this recipe out. This recipe is quick and incredibly delicious. There are so many directions it can go!!

    My initial intention was to meal prep healthy breakfasts, however, when my husband came home from work and smelled the delciousness wafting through the air, it quickly became dinner. 🙂

    • Bridgette Berrier

      This looks amazing and my meal prep (and tummy) need this. I’m curious how dairy free milk might affect the cook time, if at all? I love dairy but it does not love me. Any suggestions would be so appreciated!

      • Hi Bridgette! In place of the heavy cream, you can use almond or cashew milk. For the cheese, if you’re lactose intolerant (I’m super sensitive to it!) you can use Cabot brand cheddar cheese. It’s lactose free and very easily tolerated. xoxo

  • Ginae

    Is there another way to make this if I don’t own an Insta Pot?

    • Absolutely! It can be baked like a crustless quiche.

      I will try to test the bake times for this particular recipe next time we make it, but in the meantime I’d suggest baking at 350 degrees F until the center is set and not jiggly. Check it at the 45 minute mark and then keep checking from there. I also have one on the site that uses roasted potato here: Cheesy Roasted Potato Breakfast Bake and a basic oven quiche here: Easy Spinach and Tomato Quiche — Hope that helps!

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