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Instant Pot Amish Breakfast Casserole


  • Author: 365 Days of Slow and Pressure Cooking
  • 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!


Scale

Ingredients

  • 10 strips of bacon
  • 1 cup minced onion
  • 9 eggs
  • 4 cups hashbrown potatoes, thawed
  • 1 ½ cups cottage cheese
  • Salt and pepper
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded swiss cheese

Instructions

Instant Pot Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5.  Place the pan on top of a trivet with handles*. Lower the pan into the Instant Pot. 
  6. 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. 
  7. Sprinkle the other half of cheeses cheese on top. Use your air fryer lid or your oven’s broiler to melt the cheese. 
  8. Scoop casserole onto plates and enjoy! Serve with diced green onions, tabasco sauce or salsa. 

Slow Cooker Instructions:

  1. 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.
  2. 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. 
  3. Add eggs to mixing bowl and beat with a whisk. Stir in the hashbrowns, cottage cheese, bacon and salt and pepper to taste. 
  4. Spray your slow cooker with non-stick cooking spray. Pour the egg mixture into the slow cooker. 
  5.  Cover and cook on high for 90 minutes to 3 hours, or until eggs are set. 
  6. 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