Name: Instant Pot Cheesy Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 slices bacon (chopped); 2 cups frozen hash browns; 6 eggs; 1/4 cup milk; 1/2 cup shredded cheddar cheese; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup vegetable mix-ins of choice (optional)

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Looking for a breakfast recipe that’s both delicious and quick? Say hello to our Instant Pot Bacon Egg Cheese Casserole! This savory dish, packed with crispy bacon, tender hash browns, and melty cheddar cheese, is ready in just 20 minutes. Perfect for those busy mornings or a relaxed weekend brunch, it’s sure to become a family favorite.

Why You’ll Love This Instant Pot Cheesy Eggs Recipe

If you’re on the hunt for a breakfast recipe that combines convenience and deliciousness, this Instant Pot Bacon Egg Cheese Casserole recipe is a game-changer. Not only is it packed with flavor from crispy bacon and melty cheddar cheese, but it also comes together in just 20 minutes. Whether you’re rushing out the door on a weekday morning or enjoying a leisurely brunch, this dish fits the bill perfectly.

MORE: How to Use an Instant Pot—It’s Safe and Simple!

Ingredients You’ll Need for Cheesy Eggs Casserole

To whip up this tasty breakfast casserole, you’ll need a few simple ingredients:

Bacon
Frozen hash browns
Eggs
Milk
Cheddar Cheese
Salt
Pepper
Assorted vegetables of choice (optional)

Step-by-Step Guide to Making Instant Pot Cheesy Eggs

Get started by chopping up the bacon into small pieces and setting your Instant Pot to the “Sauté” function. Cook the bacon until it’s crispy. Then, toss in your choice of veggies and sauté for about 3 minutes until they’re tender. Next, add the frozen hash browns and stir until they’re slightly thawed, which takes about 2 minutes.

While that’s cooking, whisk together the eggs, milk, shredded cheddar cheese, salt, and pepper in a separate bowl. Once that’s mixed well, add the bacon and veggie mixture from the Instant Pot to your egg mixture. Pour everything into a greased, heatproof casserole dish that fits into your Instant Pot.

Now, set up your Instant Pot by pouring 1 ½ cups of water into the bottom and placing the metal trivet inside. Put the casserole dish with the egg mixture on top of the trivet. Lock the lid, close the vent, and set the Instant Pot to High Pressure for 20 minutes. Once it’s done, perform a quick release.

Carefully remove the dish from the Instant Pot. Loosen the edges with a knife and serve it hot, topped with fresh green onions and extra shredded cheese if you like. Enjoy!

Tips for Perfecting Your Instant Pot Breakfast Casserole

→ Choose Your Veggies Wisely: Add vegetables like bell peppers, onions, or spinach for extra nutrition and flavor.

→ Use Fresh Cheese: Shredding your own cheese can make a big difference in taste and texture compared to pre-shredded varieties.

→ Check for Doneness: If the center of your casserole is still a bit runny after cooking, let it sit for a few minutes. The residual heat will finish the cooking process.

The Perfect Dish for Your Instant Pot Cheesy Eggs

CorningWare 1-1/2-Quart Covered Round Dish with Glass Top

To make your Instant Pot Cheesy Eggs even more convenient, I recommend using the CorningWare French White 1-1/2-Quart Covered Round Dish with Glass Top. This dish is the ideal size to fit into the bottom of my Instant Pot Duo Plus 9-in-1 Electric 6-Quart Pressure Cooker, ensuring a perfect cooking experience every time.

This CorningWare dish is incredibly versatile with its glass and plastic lids, making cooking, serving, and storing easy and convenient. The durable stoneware material is designed for use in the oven, microwave, refrigerator, and freezer, so it handles whatever your kitchen throws at it. Plus, CorningWare’s material resists chipping and cracking, providing you with a long-lasting dish that stands up to everyday use. The non-porous surface ensures that it won’t absorb food odors, flavors, or stains, keeping your meals fresh and your cleanup a breeze. Additionally, it comes with a one-year warranty on the lid, giving you peace of mind with your purchase.

MORE: Delicious Instant Pot Eggs: Easy and Quick Breakfast Recipes

Frequently Asked Questions about Instant Pot Cheesy Eggs

Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the casserole the night before and store it in the fridge. In the morning, just pop it into the Instant Pot and cook as directed.

Q: Can I substitute the bacon with something else?
A: Absolutely. Try using turkey bacon, ham, or even a vegetarian bacon alternative.

Q: What’s the best way to store leftovers?
A: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.

Serve and Enjoy: The Best Ways to Garnish and Accompany Your Dish

Once your Instant Pot Cheesy Eggs are ready, garnish with fresh green onions and extra cheese for a delightful finish. This dish pairs wonderfully with fresh fruit, toast, or a light salad for a balanced and satisfying meal.

instant pot eggs cheesy eggs casserole bacon cauliflower green onions

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Instant Pot Cheesy Eggs

Elevate your breakfast game with this Instant Pot Cheesy Eggs recipe, loaded with crispy bacon, tender hash browns, and melty cheddar cheese. Ready in just 20 minutes, this savory dish is perfect for busy mornings or a cozy brunch. Serve hot, topped with fresh green onions and extra cheese for a delightful start to your day.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Servings: people

Calories: 290kcal

Ingredients

6 slices bacon chopped
2 cups frozen hash browns
6 eggs
1/4 cup milk
1/2 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1 cup vegetable mix-ins of choice optional

Instructions

Chop up bacon into small pieces then add to Instant Pot set to "Sauté" and cook until crispy.
Add any extra veggies that you would like and sauté until tender, about 3 minutes.
Add in frozen hash browns and stir until slightly thawed, about 2 minutes.
Grease a heatproof 1 1/2 quart casserole dish that will fit into your Instant Pot.
Whisk together eggs, milk, shredded cheese, and salt and pepper in a separate bowl and then add bacon and veggie mixture from Instant Pot.
Pour all into the prepared heatproof casserole dish.
Pour 1 ½ cups of water into the bottom of the Instant Pot and set the metal trivet inside. Place the heatproof bowl with egg mixture on top of the trivet.
Lock lid of Instant Pot. Close the vent and set to High Pressure for 20 minutes with a quick release at the end.
Carefully remove from Instant Pot. Loosen edges with a knife then dump out onto a large plate, or serve straight from the dish.
Serve with green onions and extra shredded cheese.

Nutrition

Question: What’s your go-to breakfast recipe when you’re short on time? Share your favorite quick and easy dishes with us.

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Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines

Bobbi says:

January 11, 2025 at 10:39 am

Following for answers to above.

Charlyn says:

December 8, 2024 at 10:13 pm

Do you cover the casserole dish with the glass lid during cooking?

Cate says:

December 7, 2024 at 12:15 pm

I’ve been told getting IPs up to temp. isn’t included in cook time. (Cool down, neither.). So, how long is this “fast” b-fast egg dish REALLY to cook (not prep. time)?

Easy Instant Pot Cheesy Eggs with Bacon: Perfect Breakfast in 20 Minutes