Instant Pot Breakfast Casserole Recipe

Eggs: The base of the casserole, providing protein and structure.

Milk: Adds creaminess and helps to blend the ingredients together.

Shredded cheese: Melts into the casserole, adding a rich, cheesy flavor.

Diced ham: Adds a savory, meaty element to the dish.

Chopped spinach: Provides a boost of nutrients and a pop of color.

Salt: Enhances the overall flavor of the casserole.

Black pepper: Adds a touch of spice and depth to the dish.

When preparing the eggs and milk mixture, ensure that you whisk them thoroughly until fully combined and slightly frothy. This will help incorporate air into the mixture, resulting in a lighter and fluffier casserole. Additionally, when adding the shredded cheese, diced ham, and chopped spinach, fold them in gently to maintain the airiness of the mixture. This technique will enhance the texture and overall mouthfeel of your breakfast casserole.

• eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This works well as a binder and is a great vegan alternative.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good option for those who are lactose intolerant or prefer a dairy-free alternative.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan substitute. You can also use dairy-free cheese for a similar texture.

• diced ham - Substitute with diced turkey: Turkey is a leaner meat and provides a similar texture and flavor. For a vegetarian option, use diced tofu.

• chopped spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a great alternative. You can also use Swiss chard for a different but equally nutritious option.

• salt - Substitute with soy sauce: Soy sauce can add a savory flavor while also providing the necessary saltiness. For a lower sodium option, use herb blends like Mrs. Dash.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile. For a different twist, you can also use cayenne pepper for a spicier kick.

• Allow the breakfast casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, transfer the casserole to an airtight container and refrigerate. It will stay fresh for up to 4 days.

• To freeze, cut the cooled casserole into individual portions. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. This method prevents freezer burn and makes reheating easier.

• Label the container with the date and contents. Frozen breakfast casserole can be stored for up to 2 months.

• When ready to eat, thaw the desired portion in the refrigerator overnight. This ensures even reheating and maintains the texture of the eggs and vegetables.

• Reheat the thawed casserole in the microwave or oven. For the microwave, place the portion on a microwave-safe plate and heat on medium power for 1-2 minutes, or until heated through. For the oven, preheat to 350°F (175°C) and bake for 10-15 minutes, or until warmed.

• If reheating from frozen, extend the microwave time to 3-4 minutes, checking halfway through. For the oven, cover the casserole with foil and bake for 20-25 minutes, or until hot.

• Microwave Method:

  1. Place a portion of the breakfast casserole on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before enjoying.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the casserole to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until heated through.
  5. Remove the foil for the last 5 minutes if you prefer a crispy top.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place a portion of the casserole in the skillet.
  4. Cover with a lid and heat for 5-7 minutes, flipping halfway through to ensure even heating.
  5. Serve hot and enjoy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the casserole in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. Remove and let it cool slightly before serving.

• Mixing bowl: Use this to whisk together the eggs and milk, and to combine all the ingredients.

• Whisk: This is essential for thoroughly mixing the eggs and milk to create a smooth base for the casserole.

• Measuring cup: Use this to accurately measure out the milk, shredded cheese, and diced ham.

• Cheese grater: If you are not using pre-shredded cheese, this tool will help you grate the cheese.

• Cutting board: A sturdy surface for chopping the spinach and dicing the ham.

• Knife: Essential for chopping the spinach and dicing the ham.

• Instant Pot: The main cooking device for this recipe, which will cook the casserole under high pressure.

• Instant Pot insert: The inner pot of the Instant Pot where you will pour the casserole mixture.

• Cooking spray: Use this to grease the Instant Pot insert to prevent the casserole from sticking.

• Measuring spoons: These will help you measure out the salt and black pepper accurately.

• Spatula: Useful for scraping the mixture into the Instant Pot insert and for serving the casserole once it's cooked.

Prep ingredients ahead: Chop spinach and dice ham the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to skip the grating step.

Batch cooking: Double the recipe and store leftovers for a quick breakfast later in the week.

Instant pot liner: Use a silicone liner for easy removal and cleanup.

Quick release: After natural pressure release, use the quick release method to save a few extra minutes.