Tired of the same old keto breakfast? Say hello to your new morning obsession! This Instant Pot Breakfast Casserole is a savory, protein-packed dream, loaded with all your favorite breakfast meats and cheesy goodness. It’s incredibly easy to throw together, making it perfect for meal prep or a lazy weekend brunch. Let’s get cooking!
Ingredients
• 4 slices bacon, cooked and crumbled
• ½ cup / 75g diced ham
• 2 green onions, chopped
• ½ cup / 120ml full-fat milk or heavy cream
• 6 large eggs, beaten
• 1 cup / 150g ground sausage, cooked and drained
• 1 cup / 113g shredded cheddar cheese
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 ½ cups / 355ml water (for Instant Pot)
Instructions
1. In a large bowl, whisk together the eggs and milk. Stir in the crumbled bacon, diced ham, cooked sausage, chopped green onions, shredded cheddar cheese, salt, and pepper until well combined.
2. Lightly grease a 7-inch round baking dish that fits inside your Instant Pot. Pour the egg mixture into the prepared dish.
3. Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet inside.
4. Carefully lower the baking dish onto the trivet. Secure the lid, ensuring the steam release valve is set to ‘Sealing’.
5. Select the ‘Pressure Cook’ or ‘Manual’ function and set the timer for 30 minutes at high pressure.
6. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to ‘Venting’ to quick release any remaining pressure.
7. Using oven mitts, carefully lift the dish out of the Instant Pot. Let it cool slightly before slicing and serving warm.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 398
• Fat: 31g
• Protein: 26g
• Net Carbs: 4g
Pro Tips
• Cover the baking dish loosely with aluminum foil before cooking to prevent condensation from dripping onto the casserole.
• For extra flavor, add ½ cup of sautéed mushrooms or diced bell peppers to the egg mixture.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for a quick breakfast.
• Swap the cheddar for Monterey Jack or a spicy pepper jack cheese to change up the flavor profile.
FAQ
Q: Can I make this breakfast casserole ahead of time
A: Absolutely! This Instant Pot Breakfast Casserole is perfect for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 4 days. Simply reheat individual slices in the microwave for a quick keto breakfast.
Q: What variations can I make to this keto breakfast casserole
A: You can easily customize this low carb breakfast casserole. Try adding sautéed vegetables like mushrooms or bell peppers, or swap the cheddar for a spicy pepper jack cheese to create a different flavor profile.
Q: How do I prevent my Instant Pot casserole from getting watery
A: To prevent condensation from making the top of your cheesy egg casserole watery, you can loosely cover the baking dish with aluminum foil before placing it in the Instant Pot. This shields the eggs as they cook.
Q: Is this Instant Pot breakfast casserole gluten-free
A: Yes, this recipe is naturally gluten-free as it contains no grains. However, always double-check the labels on your processed meats like sausage and bacon to ensure they are certified gluten-free if you have a sensitivity.
