Instant Pot Ham and Egg Casserole Recipe
If you love a good casserole, this is one you won’t want to miss! This Instant Pot ham and egg casserole is packed with great flavors and is soon to be a family favorite, and maybe not for just breakfast!
- 4 medium red potatoes
- ½ onion diced
- 1 cup ham chopped
- 2 cups shredded cheddar cheese
- 10 large eggs
- 1 cup milk (I used skim- but any kind will work)
- 1 teaspoon salt
- 1 teaspoon pepper
Spray the insert of an Instant pot with nonstick cooking spray.
Pour the eggs and milk into the insert and whisk until well blended. Place the potatoes, ham, onions, cheese, and salt and pepper in with the eggs and mix until everything is covered with the egg mixture. Then cover the bowl with aluminum foil.
Place your steam rack or trivet into the bottom of your Instant Pot and add 2 cups of water. Put your foil covered insert on top of the steam rack.
Close the lid on your Instant Pot and push manual. Schedule the timer for 25 minutes and you are good to go!
When the timer is done, do a quick release and remove the lid as soon as the pressure is gone.
Serve with your favorite toppings for breakfast casseroles. We love to use salsa, avocado, shredded cheese, sliced tomatoes, and salt and pepper!
Calories: 685kcal | Carbohydrates: 40g | Protein: 43g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 552mg | Sodium: 1590mg | Potassium: 1404mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1358IU | Vitamin C: 19mg | Calcium: 576mg | Iron: 5mg