Instapot Breakfast Casserole
Prep: 25 minutes
Cook: 40 minutes • Serves: 8
12 large eggs
1/2cup whole milk
1-1/2teaspoons salt
1 teaspoon ground black pepper
1/2teaspoon garlic powder
Nonstick cooking spray
1 package (28 ounces) frozen potatoes O’Brien, thawed
2 teaspoons chopped fresh rosemary
1 cup sliced green onions
1 package (8 ounces) shredded sharp Cheddar cheese (2 cups)
Chopped fresh chives for garnish (optional)
1.Set 5-quart multi-cooker to sauté-normal setting; add bacon and cook 5 minutes or until crisp, stirring occasionally. Turn multi-cooker off; transfer bacon to paper towel-lined plate.
2.In large bowl, whisk eggs, milk, 1/2 teaspoon each salt and black pepper, and garlic powder.
3.Pour 2 cups water into bottom of multi-cooker; place steam rack inside. Line multi-cooker with 2 sheets aluminum foil placed at 90° crisscross; spray with cooking spray. Layer 2-1/4 cups potatoes into multi-cooker and sprinkle with 1/3 of each rosemary, and remaining salt and black pepper; top with 2/3 cup chopped bacon, 1/3 cup onions and 2/3 cup cheese. Repeat layers twice, ending with cheese. Evenly pour egg mixture into multi-cooker. Place lid on multi-cooker and close pressure valve to seal; cook 40 minutes on manual (pressure cook mode).
4.Turn pressure valve to vent to release steam; let stand 5 minutes before removing lid. Use foil to lift casserole out of multi-cooker. Cut into 8 wedges; sprinkle with chives, if desired.
Approximate nutritional values per serving:
425 Calories, 23g Fat (5g Saturated), 326mg Cholesterol, 1144mg Sodium,
21g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 24g Protein
Chef Tip:
If your multi-cooker did not come with a steam rack, use 3 flattened aluminum foil balls instead.