For some reason, breakfasts are tough for me. I get in a breakfast rut. Since I workout in the mornings, I try to get some of my daily points early in the day, but I also don’t like to go overboard.
I found a recipe on Pinterest for an Instant Pot breakfast casserole that looked good, so I thought I would try it. I made some tweaks, and it came out really yummy! The veggies stayed crisp but the eggs were creamy and cheesy and delicious.
This requires a spring form pan or cake pan that fits in your instant pot or pressure cooker. I have the 6 quart IP.
You start by spraying your pan really well with nonstick spray. Do not skip this step. Then place your pan in the middle of a large piece of foil that will be big enough to completely wrap your pan.
Next, fry up 5 slices of uncured turkey bacon. I use the Trader Joe’s uncured pepper turkey bacon. It is yummy. Chop up your bacon.
Beat 6 eggs, 1c unsweetened almond milk, 1 tsp dried oregano and 1 teaspoon of paprika. Salt and pepper to taste. You can also change up your herbs and spice. It would be good with red pepper flakes, onion salt…whatever.
I failed to take a pick, but I hope you know what beaten eggs and milk look like. 😉
In the bottom of my pan, I layered a cup of cauliflower florets. I chopped these pretty well. You don’t want ginormous chunks of cauliflower.
Next, I layered on a finely chopped red bell pepper and about a cup of chopped green onions.
Next, layer on your bacon. Mmmm. Bacon.
Then, I layered on one cup of Trader Joe’s Soy Cheese Blend.
Pour your egg mixture over top of everything.
Now, wrap your entire pan in the foil. Seal it up tight.
Place 1c of water in the bottom of your instant pot and place in your trivet. Put your pan on top of your trivet.
Place the lid on your Instant Pot, make sure the pressure valve is sealed, and seal the pot. Then set it on Manual High Pressure for 20 minutes.
Once it is done cooking, let the pot do a natural release for 10 minutes, and then manual release any pressure left.
Remove the pot and take the pan out of the foil. It won’t look quite set, but it will be.
Let the pan sit like that for 10 minutes. I put mine on a plate to catch the drips. Once your 10 minutes is up, invert the pan on a plate and remove the casserole from the pan. Let it cool completely.
Then it is ready to go! It is delicious. The veggies don’t get mushy…they stay nice and crisp. And the flavors play very well together. And the eggs are creamy and custardy. Yes. Custardy. It’s a word.
This makes 6 servings, and with my tweaks it is 3 Smart Points per Serving. I am having mine with air fryer baby potatoes for a 5 Smart Point Breakfast this week.
Instant Pot Breakfast Casserole
- 6 eggs
- 1c unsweetened almond milk
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- 1c cauliflower florets
- 5 slices turkey bacon, fried crisp and chopped
- 1 red bell pepper finely chopped
- 1c chopped green onions
- 1c soy cheese blend
- Non stick spray
- 1c water
Choose a spring form or cake pan to fit in your Instant Pot. Spray well with nonstick spray and place on a large piece of foil.
Beat eggs, milk, oregano, paprika, salt and pepper together in a bowl.
Layer cauliflower, peppers, bacon, onions and then cheese in your cake pan. Pour egg mixture on top. Seal your pan completely in foil.
Pour water in the bottom of pressure cooker. Place in trivet and lay cake pan on top.
Seal.preasure cooker and cook on high pressure for 20 minutes. Do a natural pressure release for 10.minutes, and then manual release.
Remove pan from cooker, and remove foil. Let pan cool on a plate for 10 minutes. Invert casserole and remove plan and let cool completely.
Makes 6 servings. 3 Smart Points per Serving or 217 calories a serving.