Wake up to a breakfast that’s not just delicious but also a breeze to prepare! This Instant Pot Breakfast Casserole with potatoes, eggs, and mushrooms is the ultimate morning game-changer. Imagine fluffy eggs, savory mushrooms, and hearty potatoes all coming together in a single dish that cooks itself while you sip your morning coffee. Perfect for busy weekdays or a leisurely weekend brunch, this recipe yields six generous servings that your family will love. Ready to elevate your breakfast routine? Let’s dive into this mouthwatering recipe that promises to kickstart your day with flavor and ease!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup diced potatoes
- 1 cup sliced mushrooms
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare ingredients by dicing potatoes into small, uniform cubes approximately 1/2 inch in size. Slice mushrooms thinly and set aside.
- Grease a 7-inch round baking dish that fits inside the Instant Pot with butter or cooking spray to prevent sticking.
- In a large mixing bowl, crack 6 large eggs and whisk them thoroughly. Add milk, salt, and black pepper, continuing to whisk until ingredients are well combined.
- Layer diced potatoes evenly across the bottom of the greased baking dish. Spread sliced mushrooms over the potato layer.
- Pour the whisked egg mixture over the potatoes and mushrooms, ensuring even distribution.
- Sprinkle shredded cheese over the top of the egg mixture, covering the entire surface.
- Add 1 cup of water to the bottom of the Instant Pot inner pot. Place the trivet inside the pot.
- Carefully lower the prepared baking dish onto the trivet using a long-handled sling or aluminum foil handles.
- Close the Instant Pot lid, set the valve to sealing position, and select the "Pressure Cook" or "Manual" setting.
- Cook on high pressure for 20-25 minutes, depending on desired egg consistency.
- Once cooking is complete, allow for a natural pressure release for 5 minutes, then carefully do a quick release.
- Open the lid, use oven mitts to remove the baking dish, and let the casserole rest for 5 minutes before serving.
- Slice into portions and serve hot, garnishing with fresh herbs like chives or parsley if desired.
Tips
- Prep Ahead: To save time in the morning, you can prep your ingredients the night before. Dice the potatoes and slice the mushrooms, then store them in the fridge until you’re ready to cook.
- Cheese Variations: Feel free to experiment with different types of cheese! Cheddar, mozzarella, or even a spicy pepper jack can add a unique twist to your casserole.
- Add Veggies: For extra nutrition and flavor, consider adding other vegetables like bell peppers, spinach, or onions. Just make sure to chop them into small pieces for even cooking.
- Adjust Cooking Time: Depending on how you like your eggs—fluffy or a bit firmer—adjust the cooking time slightly. Start with 20 minutes for softer eggs and go up to 25 for a firmer texture.
- Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 5 minutes helps the casserole set perfectly, making it easier to slice and serve.
- Garnish for Flavor: Don’t skip the garnishing! Fresh herbs like chives or parsley not only add a pop of color but also enhance the dish’s flavor profile.
Nutrition Facts
Calories: 172kcal
Carbohydrates: 7g
Protein: 12g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 328mg
