Instant Pot Amish Breakfast Casserole—A hearty scrambled egg breakfast casserole with bacon, hashbrowns and 3 different types of cheese. Some good down home cooking! You can cook this casserole in the Instant Pot, slow cooker or in the oven.
Note: slow cooker instructions are listed in the recipe card below.
Instant Pot Amish Breakfast Casserole
One of my favorite things to eat for dinner is breakfast! I rarely eat typical breakfast foods at breakfast time because I’m in a hurry or I’m not too hungry. I usually opt for some yogurt with berries or a protein bar. But that does not mean I don’t like breakfast foods. Give me all the eggs, bacon, sausage, hashbrowns, waffles, french toast and pancakes!!
I made this Instant Pot Amish Breakfast Casserole for a Saturday night dinner and my family enjoyed it thoroughly! I loved the flavor the onions were infused with by sautéing them in a bit of the bacon grease. The cottage cheese gave the eggs a fluffy texture that reminded me a bit of egg bites.
You can make this casserole in the Instant Pot, slow cooker or in the oven. Your choice! If you’re looking to make a killer breakfast or dinner for your family try out this Amish breakfast casserole this week.
More Instant Pot Breakfast Recipes…
Instant Pot Christmas Morning Breakfast Casserole
Instant Pot Garth Brooks’ Breakfast Bowl
Instant Pot Breakfast Burritos
Instant Pot Bacon Egg Casserole
Instant Pot Apple Cinnamon Oatmeal
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PrintInstant Pot Amish Breakfast Casserole
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
Description
A hearty scrambled egg breakfast casserole with bacon, hashbrowns and 3 different types of cheese. Some good down home cooking!
Ingredients
- 10 strips of bacon
- 1 cup minced onion
- 9 eggs
- 4 cups hashbrown potatoes, thawed
- 1 1/2 cups cottage cheese
- Salt and pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded swiss cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting (normal). Cut uncooked bacon into ½ inch pieces. When display says HOT add in the bacon and cook until bacon is crispy. Use a slotted spoon to move bacon to a paper towel lined plate.
- Drain all but 2 Tbsp of the bacon grease. Add the onion into the 2 Tbsp of bacon grease and sauté for 5 minutes. Move onions to a mixing bowl. Turn off Instant Pot. Clean out the Instant Pot, pour 1 ½ cups of water into bottom of Instant Pot and set aside.
- Add eggs to mixing bowl and beat with a whisk. Stir in the hashbrowns, cottage cheese, bacon and salt and pepper to taste. Stir in half of cheeses.
- Spray a pan that fits inside your Instant Pot with non-stick cooking spray (I used this pan*). Pour the egg mixture into the pan.
- Place the pan on top of a trivet with handles*. Lower the pan into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up move valve to venting and remove the lid.
- Sprinkle the other half of cheeses cheese on top. Use your air fryer lid or your oven’s broiler to melt the cheese.
- Scoop casserole onto plates and enjoy! Serve with diced green onions, tabasco sauce or salsa.
Slow Cooker Instructions:
- Heat a pan over medium heat on the stove. Cut uncooked bacon into ½ inch pieces. In a frying pan, cook bacon until crispy. Use a slotted spoon to move bacon to a paper towel lined plate.
- Drain all but 2 Tbsp of the bacon grease. Add the onion into the 2 Tbsp of bacon grease and sauté for 5 minutes. Turn off stove and move onions to a mixing bowl.
- Add eggs to mixing bowl and beat with a whisk. Stir in the hashbrowns, cottage cheese, bacon and salt and pepper to taste.
- Spray your slow cooker with non-stick cooking spray. Pour the egg mixture into the slow cooker.
- Cover and cook on high for 90 minutes to 3 hours, or until eggs are set.
- Scoop casserole onto plates and enjoy! Serve with diced green onions, tabasco sauce or salsa.
Notes
You can also bake this in the oven in a 9×13 inch baking dish. Add cheese after pouring the egg mixture into the pan. Bake for 50 minutes and then let rest for 10 minutes before serving.
To make this low carb: use riced cauliflower in the place of the hashbrowns
Equipment used: 6 Quart Instant Pot Duo, OXO Sling, Fat Daddios 7×4 inch pan
- Category: Bread
- 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.
Just followed directions to a T and it is definitely not cooked through. Popping in oven to finish it off. I would say it needs probably at least another 5 min in the Instant Pot.
Not a cottage cheese fan, is there a substitution? or can i just omit?
thanks
Ricotta? Maybe sour cream or greek yogurt?
Thank you. all great options.
you’re welcome!
I made this last night and mine also came out soupy. My hash browns were refrigerated. I put a serving in a microwave safe bowl and put it in the microwave for a minute. It was delicious.
★★★★
Well I’m glad you made it work for you!
Mine was Soupy had to bake in oven after for 20 mins and then it was good.
★★★
Shoot! Sorry it was soupy!
I made this in IP & followed recipe exactly – it turned out soupy after 25 mins! So I popped it in the oven to finish it off. Not sure what went wrong?
★★★
I’m not sure either? Were the hashbrowns thawed?
I sometimes have Breakfast Cereal for Supper which I do not think is unusual so having Bacon and Eggs type things without the rush of the morning is sensible.
★★★★★
I also like cereal for dinner 😂
With Red or White Wine? 🙂
I haven’t made this in my IP yet, but I make it frequently in the oven. I enjoy it with ham and a can of mild peppers. I’ve also made it with some cayenne pepper. It’s a great recipe and can be adapted to your own taste.
★★★★★
I like the idea of ham in this Dee!