Looking for a meal that’s incredibly fast, packed with protein, and ridiculously easy to make? Meet your new favorite weeknight hero: the Instant Pot Beef and Egg Casserole. In just 15 minutes, you can have a savory, satisfying dish on the table that’s perfect for breakfast, lunch, or dinner. It’s a simple, one-bowl wonder that delivers on flavor without the fuss. Let’s get cooking!
Ingredients
• 1 lb / 450g ground beef
• 6 large eggs
• ¼ cup / 60ml full-fat milk
• ¼ cup / 28g crumbled mozzarella cheese
• 1 tbsp / 4g fresh parsley, finely chopped
• 1 tbsp / 15ml olive oil
• Spices
• 1 tsp / 6g salt
• ½ tsp / 1g ground black pepper
• ¼ tsp / 0.5g chili powder
• ¼ tsp / 0.5g ground dried rosemary
Instructions
1. Directions
2. In a large mixing bowl, combine the ground beef, crumbled mozzarella, full-fat milk, and finely chopped parsley. Mix thoroughly until all are well incorporated.
3. In a separate bowl, whisk the eggs with the salt, black pepper, chili powder, and ground rosemary until light and fluffy. Pour this egg mixture over the ground beef mixture and stir with a spatula to combine everything.
4. Lightly grease an Instant Pot-safe bowl (like a 7-inch round pan) with olive oil. Transfer the beef and egg mixture into the bowl, gently pressing down to create an even, flat surface.
5. Pour 1 cup of water into the inner pot of your Instant Pot. Place the steam rack or trivet inside, then carefully set the bowl with the casserole mixture on top of the trivet.
6. Secure the lid on the Instant Pot, ensuring the steam release handle is set to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 7 minutes on High Pressure.
7. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the steam release handle to the ‘Venting’ position. Once the pin drops, safely open the lid.
8. Using oven mitts, carefully lift the bowl out of the Instant Pot. Let it cool for a minute before slicing and serving.
9. Serve warm, optionally topped with a dollop of sour cream, Greek yogurt, or extra fresh parsley.
Nutritional Information
• Nutrition Per Serving
• Calories 483 | Total Fats 25g | Net Carbs: 2g | Protein 59.9g | Fiber: 0.3g
Pro Tips
• For a deeper, richer flavor, brown the ground beef in the Instant Pot on the ‘Sauté’ setting first. Drain the excess grease before mixing it with the other .
• Feel free to add sautéed vegetables like diced onions, bell peppers, or mushrooms to the beef mixture for extra nutrients and texture.
• Swap mozzarella for sharp cheddar, Monterey Jack, or a spicy pepper jack cheese for a different flavor profile.
FAQ
Q: How long does this beef and egg casserole take to cook
A: This casserole cooks for 7 minutes on High Pressure in the Instant Pot, followed by a quick pressure release. The total time from start to finish is about 15 minutes.
Q: Can I add vegetables to this Instant Pot casserole
A: Yes, for extra nutrients and texture, you can add sautéed vegetables like diced onions, bell peppers, or mushrooms to the beef mixture before cooking.
Q: Is this beef and egg casserole low carb
A: Absolutely. With only 2g of net carbs and nearly 60g of protein per serving, this is an excellent low-carb and high-protein meal.
Q: What other cheeses can I use in this recipe
A: While the recipe calls for mozzarella, you can easily substitute it with sharp cheddar, Monterey Jack, or a spicy pepper jack cheese for a different flavor profile.
