Rise and Shout Casserole—hashbrowns, eggs, bacon, cheddar and spinach are all combined to make a scrumptious Instant Pot breakfast casserole that is perfect for a weekend breakfast or even breakfast for dinner.
Related: Get a SLOW COOKER version of the recipe
Rise and Shout Casserole
If you had a mom or dad that went to BYU you most definitely woke up to the song “Rise and shout the cougars are out” when they were trying to wake you up for school. My mom would often march and clap around the room way too enthusiastically to get me and my sister up for school. It’s BYU’s fight song and it also is effective at getting kids out of bed. Another way to get your kids out of bed is to make a delicious casserole that has an inviting aroma wafting through the house. I’d actually much prefer that. Too bad I’m the mom now and have to make it myself, lol.
This Instant Pot bacon cheddar egg casserole is a winner! I couldn’t believe how nicely it cooked in the pressure cooker. The consistency of the eggs wasn’t weird or anything. I was a little nervous how pressure cooked eggs would turn out, but they were perfect!
This is a simple casserole and it could really be changed in a lot of ways and still be good. For example, swap out the bacon bits with bite-size pieces of sausage or cubed ham. You could throw in a chopped red pepper or some sundried tomatoes for some extra color and flavor. Try a different kind of cheese. It’s really up to you and your preferences.
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Instant Pot Pumpkin Pie Steel Cut Oatmeal
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Rise and Shout Casserole (Instant Pot Bacon Cheddar Egg Casserole)
- Prep Time: 15 minutes
- Cook Time: 22 minutes (plus 10 minute NPR)
- Total Time: 37 minutes
- Yield: 6 servings 1x
Description
Hashbrowns, eggs, bacon, cheddar and spinach are all combined to make a scrumptious breakfast casserole that is perfect for a weekend breakfast or even breakfast for dinner.
Ingredients
- 6 eggs
- 1/2 cup half and half
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup frozen hashbrowns
- Salt and pepper
- 2 handfuls of spinach
- 1/2 cup bacon bits
- 1 cup shredded sharp cheddar cheese
Instructions
- Beat eggs. In a bowl whisk together the eggs and the half and half. Add in 1/2 tsp salt and 1/4 tsp pepper. Set aside.
- Layer ingredients. Spray an oven safe dish that will fit inside your Instant Pot with non-stick cooking spray. I used my Fat Daddios 7 inch by 3 inch cake pan*. Layer the hashbrowns in the bottom of the pan. Lightly salt and pepper the hashbrowns. Then layer on the spinach, bacon bits and finally the cheddar. Pour the egg mixture over the top of everything.
- Prepare to cook. Pour 1 cup of water in the bottom of your Instant Pot. Place a trivet* in the bottom of the pot. Cover your casserole pan loosely with foil. Use a trivet/sling to lower the pan into the Instant Pot, on top of the trivet.
- Pressure cook. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure. Let the pressure release naturally for 10 minutes and then move the valve to venting.
- Serve. Open the pot and carefully use the sling to remove the pan. Remove the foil. Cut the casserole and serve. If you prefer you can stick the casserole under your oven’s broiler for a couple minutes.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
This recipe is gluten free.
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 204
- Sugar: 1 g
- Sodium: 364 mg
- Fat: 14 g
- Carbohydrates: 5 g
- Protein: 14 g
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I added a pound of ground pork, and mushrooms/green peppers/onions, came out pretty watery but it was great anyway. I’ll make this again, easy to heat up when I’m in a rush to get out the door and don’t have time to make a full breakfast from scratch (I’ll get three breakfasts out of this).
Good to know!
Another winner, Karen. I basically didn’t change a thing. I did thaw the hash browns a bit so they would spread instead of just being a clump. I used a Fat Daddio pan and had no leaking although there was a little bit of egg under the insert. I forgot to cover with foil and it turned out fine. I finished it in my new toy, Instant’s Omni Plus oven on Broil mode. I liked the reviewers’ ideas of adding some mushrooms or tomatoes, too. Sausage bits would also be good in place of the bacon.
oooh fun! I’ll have to check out the omni plus!
I will make instant pot bacon cheese eggs on December 26 at my church
Melody Malone
I like that plan!
How long will this last in the frig? A week? I would love something like this before work!
Yes I would say 5-7 days in the fridge!
Hi Karen, what about layering frozen tater tots instead of hash browns (basically the same thing)
Would that work?
I bought a huge bag of tater tots at a bargain price and would love to use those vs having to buy frozen hash browns
Keep up the great work! I am going to visit my Mom next week having not been able to due to the pandemic and cant wait to cook some instant pot meals with her and yours are ALWAYS my go to ones!
Yes great idea!
It worked out perfect with the hash browns, fyi
What about trying to use sweet potatoes cubed on the bottom instead of the hash browns?
(Trying to incorporate healthier food in my diet these days)
Yum I love that idea and think it would be great!
I would like to make this the night before (like at 11pm before bed) and then have it on the “keep warm” function through the night for my husband’s early breakfast at 6am. I do something similar for steel cut oats. Has anyone tried that?? Would it work okay? He wakes up in a hurry but needs something substantial for his very physically demanding job.
From what I read on the internet It is recommended to keep the keep warm setting on for a maximum of 5 hours. Leaving food on keep warm mode too long may ruin its flavor and texture.
You are the Queen of the Instant Pot and my go to expert for great recipes. This one is another winner and as my bride says, “this is a keeper.” I’ve had so many guests think I had breakfast catered. Also this recipe is so adaptable to what you have on hand. Thank you!
Well that’s awesome! I love hearing this! Thank you for sharing.
I was so impressed with the way this turned out. My husband lived it. So light and airy, like a souffle. I even used egg beaters! To lighten it up, I used a half cup of greek yogurt instead and only a half cup of 2% sharp cheddar. In an oven this would have been so dense and heavy. Can’t wait to try different meats and vegetables!!!!
I’m so glad that you liked this recipe! Thanks for your tips!
Karen, I’m having a lazy brain day 😉 – too mind fogged to read all comments for an answer. Sorry if my questions are repeats!
Am I right in assuming you mean the frozen shredded type hash browns? There are so many hash brown variations in the frozen food aisle.
Secondly, thoughts re. whether this recipe could be doable using raw grated potatoes: or would it cook weirdly & turn out a gummy nightmare? 😱
Cheers
Yes I did the frozen shredded hash browns. I haven’t tried with raw grated potatoes but I do think they would be weird, probably not the right consistency. If you end up trying them out let me know what happens.
Hi your recipes are great, what can I substitute for spinach or can I leave it out entirely, thanks
you can leave it out…should be just fine 😊
Can this be frozen in portions? Delicious!
That’s a great idea!
I loved this. I added mushroom to it. It was so easy to make and turned out perfectly.
Mushroom sounds so great!
Would you saute the mushrooms first or just throw them in sliced and raw?
You really could do either. Sauteeing would taste better but raw would be easier!
Our oven broke so this came in very handy this morning. We loved it. It reminds me of a paula dean quiche we make sometimes. Thanks!
Too bad about your oven. But I’m glad you liked the recipe Crystal!
Karen-
Thank you very much for this recipe!
it came out very tasty and fluffy!
And, I did not have a Fat Daddio’s bowl, so I just used a 27-year-old oven-safe bowl which just fit into the IP with a foil sling, and it did not break! And, I put it under the broiler for a few minutes, the result was excellent!
This is the first casserole I have made in my Instant Pot. I bought it back in January of 2016!
I LOVE my Instant Pot!
Awesome! and glad you found a dish that works. Love it when that happens!
Can this be made in the springform pan? If so do I need to do anything special to it? Will the egg leak out of the pan?
I tried it initially in my springform pan and had to transfer it because it was leaking.
If I substituted the hash browns for cubed raw red potatoes, what would the cook time be? Thanks Karen!
If they are small cubes you could probably use the same pressure cooking time and it should be great!
Loved this recipe! Definitely one of our favorites! Will keep it in the rotation!
So glad you liked it Beth!!
I have not put a star rating as it would be unfair because my husband does not like hash brown nor spinach but I made it anyway in search of a Breakfast casserole to make at our cottage family reunions… well it turned out super nice, looking lovely and delicious even if hubby wasn’t crazy about it. I will have to try it on the family at our next reunion. Here is the photo I took: https://shared-assets.adobe.com/link/94f54c9d-5f98-4903-4889-14e75b3e8605
yours looks lovey Helene.
I used 2 2” pans so I could make half w/ bacon and half vegetarian. Worked out great.
Forgot to mention I used frozen spinach. No difference.
Good idea!!
Easy and so good! I used a springform pan lined with foil for easy serving/cleanup.
Good idea!
Wondering if you could use jimmy dean Skillets either the bacon or the sausage and potatoes
Hi Pat, I’m wondering if these have eggs in them. I’m not familiar with the Jimmy Dean Skillets. Can you give me more info?
The skillet dishes from Jimmy Dean are very salty.
I am new to all this as well but have been following you and have tried so many of your amazing recipes. THANK YOU SO MUCH from a busy mom of 4. My question is can I use corningware stoneware in my IP as a dish instead of the pan???
Yes if it is oven safe. And corningware takes longer to cook so add 20% more time to the cooking time.
Love the recipe … just bought my 7-1 6 quart insta pot. I’m making the breakfast casserole dish
Hope you enjoy it!
has anyone tried with thawed hash browns? we will be in a cabin without a freezer.
I bet it would be fine 🙂
How would I make it in my 6-quart instant pot Max?
This was good. I may cut back on the 1/2 and 1/2 since it slightly overflowed. It was wonderful with stuffed mushrooms on the side (cooked in the air fryer).
Stuffed mushrooms sound like a great side!
Really enjoyed this! Doubled the recipe, added some tomatoes, and was feeling lazy so I didn’t season the sausage and it still turned out great! Will def be added to regular rotation. Think I’ll make it for brunch the day after Thanksgiving. I’d like to try it with egg whites for an even healthier version … do you think that would work?
Yes I bet it would work, less flavor though!
If we double the recipe do we need to double the amount of water or time?
I would keep the water the same. Usually when you double recipes you don’t have to increase cooking time but since it’s going to be deeper it will take longer to cook. I would try 30 minutes.
This was a wonderful recipe, but I am confused about the pot in pot recipes for rice. Where does the liquid go? Do you put the water In the liner pot or the pot placed in the liner that holds the rice? Your recipes are so good.. I look forward to them each week. ( My IP trivet came with handles, but I think not all IPs are shipped with trivets with handles That may be the reason some are confused about making a sling when their IP came with a trivet with handles. )
You put water in the liner to build the pressure. Then you also put water and rice in the pot-in-pot pan. So water is in both places.
Will be making this tonight IF I can find a pan to fit inside IP… only question is why am I covering the pan with foil? I haven’t seen this done in any recipes that I’ve searched.
Thanks and also subscribed
It just keeps the condensation from dripping onto the casserole 🙂
Can you substitute frozen diced potatoes (like the O’Brien or Southern Style) for the hashbrowns?
yep!
Made this for supper this evening. It was wonderful! I did have to cook it 7 minutes longer than recommended-but it was so worth the wait! Thank you for this wonderful recipe.
Glad you enjoyed it!
Just got our instant pot ultra from prime days and couldn’t wait to use it. Looked up something to make with what I saw in the fridge and this popped up. First time using an instant pot and first recipe and it was very good. Almost reminded me of a quiche. Cut like a pie and dug in. We used a glass pyrex bowl for ours. Thanks for the recipe!
Good for you! Glad you got one! You will love it.
Hi Karen,
First and foremost I must tell you that every recipe of yours that I have made has been FANTASTIC!
I too found the IP a bit scary, but not anymore thanks to you! I’m wondering if I could use eggbeaters instead of whole eggs in this…..what are your thoughts?
I bet you could!
I made mine with broccoli, ham, bacon, cheese, 6 eggs. Pyrex covered with aluminum foil. I get a lot of juice? Or water in mine. Why is it not more solid? Cooked it for 22 minutes and then let it sit for 10 minutes then vented it and removed.
Broccoli and ham has a lot of water in them naturally
Can you double the recipe by stacking two pans inside the IP?
I bet you could. However I haven’t tested it myself so I can’t say for sure how it will turn out. You may need to increase the pressure cooking time a little.
I tried to make this recipe and all of the egg mixture ran out of the bottom of my Fat Daddio. Not sure what I may have done wrong.
Do you have a springform pan?
Lovely! I did this with a Pyrex dish so I added about 5 minutes to the cook time. I also made this with limited carbs by removing the hash browns and simply using eggs as directed. Served with some sliced avocado on the side! It was a perfect recipe to break my 72hr fast!
72 hour fast?! I would die 😉
Could this be done as hash brown nests/egg bites? How would I adapt this? I’m new to the instant pot.
You probably could do that in the oven in a muffin tin.
This was fantastic! I didn’t have the half and half, my evaporated milk was out of date…so, 3/4 cup of sour cream to the rescue! I also used Cracker Barrel Extra Sharp Cheddar. Wow! Even picky grandkids asked for seconds. Thanks for a no-fuss, nutritious breakfast!
I am so upset! I was looking forward to eat this as a breakfast for dinner but it came out of the IP not cooked 😥😥 I keep reading the recrépie and the steps again and again and I can’t figure out what I did wrong. I’m feeling dumb because by seeing the comments I’m sure this is delicious!
What kind of pan did you use?
I used a pyrex glass bowl and had the same problem .. currently in the back vent cooking
Do you have to use a trivet or can I just place the pan on top of the lifter that came with the pot ?
I am not sure what you mean by lifter? But my trivet/rack came with my pot. Maybe we’re talking about the same thing.
Can we use just milk instead of half and half?
yes
This was Christmas breakfast as it was only my husband, my daughter and I. I used ham instead of bacon and had intended to add in sauteed mushrooms but forgot. I put it in the IP, walked my dogs and when I got home an hour later, breakfast was ready! It was really good and super easy. I ended up serving the mushrooms on the side. Love the versatility with this dish….I can think of lots of combos to try. Was leery of how the eggs would be but they were fluffy and delicious. Love your website and directions. You have turned me into an IP pro!
YESSS! So great to hear. Merry Christmas Marcia.
Karen, I don’t have a correctly sized metal pan to use as the casserole dish. Could I use a thick, heat tolerant glass one, like Anchor Hocking or Pyrex?
Yes totally.
I will be making this for vegetarians. I think I may add veggie crumbles or chopped mushrooms in place of the bacon.
Do you keep the hash browns frozen or do you cook first?
keep them frozen
do you cook the bacon first?
yes, the bacon is cooked and then crumbled. Alternately you can use bacon bits that are found in the salad section of the grocery store.
Can I double this and make it in the pot that my IP came in?
Do you mean the stainless steel insert that goes into the Instant Pot? No you cannot make it in there. You will get the burn signal. You need to use the pot in pot method. You may not be able to double it depending on the size of your pan. Sorry!!
This recipe is grand !! I’m crazy about my instant pot cooking ! I feed a family of 5. I subbed tomatoes for hashbrowns and chicken instead of bacon this time. Super fantastic Mainstay recipe for our family thanks again.
I love how this recipe is so versatile. You really can mix and match!
This looks great but I’m new to instant pot cooking. I’d like to add onions into the recipe, should they be sauteed first or can they go in raw?
Sauteed would def taste better…
Do you have Cover your casserole pan loosely with foil.
If so I’m not sure what your meaning
I cover the pan with foil so that the condensation doesn’t drip onto the casserole.
Could this be done in a 7×2 pan? I meant to order the 7×3 and accidentally got the 7×2.
Yes I think it would fit just fine.
What about a 6×3 Fat Daddio?
Yes that would work!
Looks delicious! I haven’t made breakfast in my Instant Pot yet, so I’ll have to give this a try!
Could you make this same recipe in the oven……..? What temp? and how long?
Thanks.
I’m sure you could although I’ve never tried. Try 350 for 30 minutes.
We baked in oven UNCOVERED 9×13″ pan, 350° 45-50 minutes…check that it is set up in the middle (in our stove, 50 minutes is right). IF you think it is getting dark on top, and the middle is not set up, you can lay foil over the top loosely at that point. We like the top to be darker only around the edges, but not burnt.
Hi Karen!
This looks delicious and I am going to give it a try. But I am wondering about the sling you talk about in this post and the boxed brownie post (maybe others, but haven’t seen them yet), why a sling? Is it to take it out easier? Is it necessary when making these recipes?
Thanks!
A sling just makes it easier to get the pan out. It’s nice but not necessary. Sometimes I use a foil sling and sometimes I use a silicone mat that I cut in half as a sling.
How can I do this for baking
I haven’t tried it in the oven yet but I bet it would work. Pour into a 9×13 pan and bake at 350 for 30 minutes. That’s what I would try at least!