Hangover Casserole–Instant Pot or Crockpot egg, potato, spinach and mushroom breakfast casserole.
Hangover Casserole
Got a candy hangover from Halloween? Get some good nutrition in you with this nutritious egg casserole. It’s got spinach and mushrooms for veggies, eggs and cheese for protein and flavor from salt, pepper, garlic powder and onion. This recipe can be made in your Instant Pot or your Crockpot.
Greg loved this (we served it for dinner) with salsa on top and I’m a ketchup fan. You can get creative with additions into this casserole. Some ideas are bell pepper, bacon crumbles, goat cheese, minced garlic, red onion, green onion, ham cubes, etc.
Ingredients/Substitution Ideas
- Russet potatoes–or red potatoes
- Olive oil–or butter
- Onion–or shallot
- Mushrooms
- Spinach–fresh or frozen
- Kosher salt
- Black pepper
- Garlic powder–or granulated garlic
- Shredded cheese–I used a mexican blend. Cheddar, colby jack, monterey jack are all good choices.
- Eggs–large eggs
Steps
Wash and peel potatoes. Cut into ½ inch cubes. Place the potatoes into a steamer basket. Add 1 ½ cups of water into the bottom of the Instant Pot. Add steamer basket into bottom of Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid. Remove the steamer basket and set aside. Discard the water.
Turn Instant Pot to saute setting. Add in the oil and onion and saute for 2 minutes. Add in the mushrooms and spinach and saute for 3 more minutes. Turn off Instant Pot.
Stir the potatoes, ½ tsp kosher salt, ½ tsp pepper and garlic powder into the pot. Gently stir in the cheese.
In a bowl whisk the eggs together with remaining ¼ tsp of kosher salt and pepper. Pour the eggs into the pot.
Cover Instant Pot with air fryer lid. Bake at 350 degrees for 25 minutes.
Serve and enjoy!
Notes/Tips
- Serve egg casserole with salsa or ketchup.
- Serve egg casserole with fresh fruit like strawberries or orange slices, a side of toast and a glass of milk or juice.
- I used my Duo Crisp 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- If you don’t have an air fryer lid then add the mixture to a 9×9 inch casserole dish. Bake at 375 degrees for 45 minutes.
- I used an Avokado silcone steamer basket*.
- If you’d like you can add in bacon crumbles or cooked ground sausage with the eggs. You may want to reduce salt if you add in bacon or sausage.
- Try adding in some diced bell pepper (saute with the spinach).
- This recipe is gluten free.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with spinach are Instant Pot Creamy Tortellini, Spinach And Chicken Soup and Instant Pot Monterey Spaghetti.
- Recipe adapted from Steemit.com.
More Instant Pot Breakfast Dishes…
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Tennessee Hashbrown Casserole
Tennessee Hashbrown Casserole has cheddar, hashbrowns, peppers, sausage and a creamy sauce. It’s the ultimate hashbrown casserole!
Instant Pot Starbucks Egg Bites
Protein packed egg bites with a velvety smooth texture like the kind you order at Starbucks (but for a fraction of the price)
Instant Pot Apple Cinnamon Oatmeal
A hearty bowl of oatmeal with apple chunks, cinnamon and brown sugar. It’s cooked quickly in the Instant Pot with any type of oatmeal.
Farmer’s Breakfast
A hearty breakfast of eggs, bacon and potatoes that will fill you up and keep you full until lunch or even dinner! Use your Instant Pot to quickly steam the potatoes.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Hangover Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
Instant Pot or Crockpot egg, potato, spinach and mushroom breakfast casserole.
Ingredients
- 3 medium russet potatoes (about 1 pound)
- 1 Tbsp olive oil
- 1/4 cup diced onion
- 4 ounces sliced mushrooms
- 2 cups chopped spinach
- 3/4 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 1/2 tsp garlic powder
- 1 cup shredded cheese (I used a mexican blend)
- 6 eggs
Instructions
Instant Pot with air fryer lid instructions:
- Wash and peel potatoes. Cut into ½ inch cubes. Place the potatoes into a steamer basket. Add 1 ½ cups of water into the bottom of the Instant Pot. Add steamer basket into bottom of Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid. Remove the steamer basket and set aside. Discard the water.
- Turn Instant Pot to saute setting. Add in the oil and onion and saute for 2 minutes. Add in the mushrooms and spinach and saute for 3 more minutes. Turn off Instant Pot.
- Stir the potatoes, ½ tsp kosher salt, ½ tsp pepper and garlic powder into the pot. Gently stir in the cheese.
- In a bowl whisk the eggs together with remaining ¼ tsp of kosher salt and pepper. Pour the eggs into the pot.
- Cover Instant Pot with air fryer lid. Bake at 350 degrees for 25 minutes.
- Serve and enjoy!
Slow cooker instructions:
- Wash and peel potatoes. Cut into ½ inch cubes. Place the potatoes into a pot of boiling water. Boil until fork tender. Drain.
- Heat a pan over medium high heat and add in the oil. Add in the onion and saute for 2 minutes. Add in the mushrooms and spinach and saute for 3 more minutes. Add to a slow cooker.
- Stir in the potatoes, ½ tsp kosher salt, ½ tsp pepper and garlic powder into the slow cooker. Gently stir in the cheese.
- In a bowl whisk the eggs together with remaining ¼ tsp of kosher salt and pepper. Pour the eggs over the top of the potato mixture.
- Cover and cook on high for 2-3 hours or on low for 4-5 hours.
- Serve and enjoy!
Notes
If you don’t have an air fryer lid then add the mixture to a 9×9 inch casserole dish. Bake at 375 degrees for 45 minutes.
If you’d like you can add in bacon crumbles or cooked ground sausage with the eggs.
- Category: Breakfast
- Method: Instant Pot or Slow Cooker
*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.
Karen I made the recipe as written and it was good, but it was a little too heavy on the potatoes. I will cook fewer next time. I’d also like to add the cooked sausage. How much should I use?
★★★★
I would use half a pound of sausage, cooked.
I plan to make this in a 9×9 casserole dish. Should the dish be covered?
no need to cover
After i pressure cook the potatoes and i drain the water and place the metal container back in the instant pot and press saute, it automatically says “end”. Then after trying a couple of more times it says “c6l”. Any help?
That error code means that one of the pressure sensors isn’t working. Most of the time, it’s due to a buildup on the sensor contacts. Cleaning the contacts will likely fix the problem.
Could this be made in the oven? Suggestions for baking time would be appreciated.
Oops, please ignore the question about oven preparation. I didn’t read the recipe thoroughly enough before asking the question, and now I see there is instructions for using the oven.