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Instant Pot Cheeseburger Breakfast Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 mintues
  • Cook Time: 22 minutes (plus 10 minute NPR)
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x


A low carb egg dish that has bacon, beef, cheddar and pickles. This easy quiche-like dish is perfect for breakfast or dinner. It reminds of the Starbucks egg bites. 


  • 1 pound lean ground beef
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup cooked and crumbled bacon (or bacon bits)
  • 8 eggs
  • 1/2 cup heavy cream
  • 1/3 cup diced dill pickles
  • 1 cup grated cheddar cheese
  • Diced tomatoes and shredded lettuce, for serving


  1. Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef and break it up*. Add in the garlic powder, onion powder, salt and pepper. Brown the beef for about 5 minutes. Drain off any grease. 
  2. Beat the eggs in a mixing bowl. Then stir in the beef, bacon, cream, dill pickles and cheddar cheese. 
  3. Spray an oven-safe pan that fits inside of your Instant Pot with non-stick cooking spray. I used this Fat Daddios pan*. Then pour the egg mixture into the pan. Loosely cover the pan with foil. 
  4. Pour 1 ½ cups of water into the bottom of the Instant Pot. Then use a sling/trivet* to lower the pan into the bottom of the Instant Pot. 
  5. Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  6. Slice the casserole and top with diced tomatoes and shredded lettuce. 


Recipe adapted from Kalyn’s Kitchen

  • Category: Beef
  • Method: Instant Pot
  • Cuisine: American