Instant Pot keto breakfast casserole is the meal-prep champion of lazy weekend mornings. Bacon, ham, sausage, green onions, and cheddar all bake into fluffy eggs in a single 7-inch dish. It feeds six, keeps beautifully, and has just 4g net carbs a slice.
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 (2.65 oz) diced ham
• 2 green onions, chopped
• ½ cup / 120ml (4.1 fl oz) full-fat milk or heavy cream
• 6 large eggs, beaten
• 1 cup / 150g (5.3 oz) ground sausage, cooked and drained
• 1 cup / 113g (4 oz) shredded cheddar cheese
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 ½ cups / 355ml (12 fl oz) 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 (0.14 oz)
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.
Pro Tips
- Cover the baking dish loosely with foil before lowering it onto the trivet. Without it, condensation from the lid rains straight onto the casserole and makes the top wet.
- Cook and drain the sausage well before mixing it in. Rendered fat pooling in the egg base makes the slices greasy and slows the cook.
- Use heavy cream instead of full-fat milk for a richer, more custard-like set. Either keeps the carbs at 4g net per serving.
- Let the pressure release naturally for 10 minutes before venting the rest. That gentle finish stops the eggs from puffing and collapsing.
- Leftovers store in an airtight container in the fridge for up to 4 days, and individual slices reheat in the microwave in under a minute. This is exactly the recipe to make on Sunday and eat all week.
Frequently Asked Questions
Can I make this breakfast casserole ahead of time?
That's what it's built for. Bake it, cool it, and refrigerate slices for up to 4 days, reheating individual portions in the microwave whenever you need breakfast fast.
Can I freeze Instant Pot breakfast casserole?
Yes. Wrap individual slices tightly and freeze for up to a month, then thaw overnight in the fridge and rewarm. The texture holds up well since the eggs are backed by three meats and cheese.
What can I swap for the cheddar?
Monterey Jack or spicy pepper jack both melt beautifully and change the flavour profile without touching the macros. Sautéed mushrooms or diced bell peppers are easy veggie additions too.
Why cover the dish with foil?
The foil blocks condensation from dripping off the Instant Pot lid onto the casserole. Cover it loosely so steam can still escape and the eggs set evenly.
Recipe card below.
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Instant Pot Keto Breakfast Casserole
Ingredients
Method
- 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.
- Lightly grease a 7-inch round baking dish that fits inside your Instant Pot.
- Pour the egg mixture into the prepared dish.
- Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet inside.
- Carefully lower the baking dish onto the trivet. Secure the lid, ensuring the steam release valve is set to 'Sealing'.
- Select the 'Pressure Cook' or 'Manual' function and set the timer for 30 minutes at high pressure.
- 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.
- Using oven mitts, carefully lift the dish out of the Instant Pot.
- Let it cool slightly before slicing and serving warm.
- Cover the baking dish loosely with aluminum foil before cooking to prevent condensation from dripping onto the casserole.
