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January 22, 2021

Instant Pot Wake Up Casserole

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Instant Pot Wake Up Casserole—a most delicious breakfast casserole that will make you want to wake up in the morning. Pepper jack cheese and pickled jalapenos make this casserole pop!

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Note: the SLOW COOKER instructions are in the recipe card below

Instant Pot Wake Up Casserole

Instant Pot Wake Up Casserole (video)

I absolutely loved this breakfast casserole. We had it back to back nights and didn’t get bored of it. It’s quick to put together and has lots of tasty flavors thanks to cubes of ham, pickled jalapenos, pepper jack cheese, bell peppers and green onions. Try it out for breakfast or dinner this week!

Watch my YouTube video of me making the casserole to see how the pot-in-pot method works. I’d love it if you’d subscribe to my channel. This video is a bit shaky thanks to my 12 year old son’s filming skills. So sorry about that! I’ll do better next time.

Where to find the jalapenos? My brother-in-law introduced me to the jarred, tamed, pickled jalapenos this summer and they have been a game changer. They are about the same spiciness of a banana pepper. They give an awesome pop to dishes like this one without being crazy hot. I love them so much. You can get them in the pickle aisle, usually they are on the top shelf.

Why Greek yogurt? The yogurt adds a bit of tanginess and makes this casserole fluffy! Kind of like what cottage cheese does for egg bites. I like to make homemade yogurt in my Instant Pot every couple of weeks.

What to top the casserole with? I loved using a few drops of Tabasco sauce. Another option that Greg used was Pace Picante Sauce. Skyler likes ketchup. To each their own!

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Instant Pot Wake Up Casserole

More Instant Pot Breakfast Recipes…

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Instant Pot Amish Breakfast Casserole

Instant Pot Christmas Morning Breakfast Casserole

Instant Pot Garth Brooks’ Breakfast Bowl

Instant Pot Breakfast Burritos

Pigs in a Blanket

Instant Pot Bacon Egg Casserole

Instant Pot Sausage Gravy

Instant Pot Pancake Bites

Instant Pot Egg Bites

  • Lumberjack casserole
  • Amish Breakfast Casserole
  • Christmas Morning Casserole
  • Garth Brooks Breakfast
  • Breakfast Burritos
  • Bacon Egg Casserole
  • Egg Bites

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Instant Pot Wake Up Casserole

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    Instant Pot Wake Up Casserole


    ★★★★★

    5 from 7 reviews

    • Author: 365 Days of Slow and Pressure Cooking
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Total Time: 45 minutes
    • Yield: 4 servings 1x
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    Description

    A most delicious breakfast casserole that will make you want to wake up in the morning. Pepper jack cheese and pickled jalapenos make this casserole pop!


    Ingredients

    Scale

    Equipment needed: pan for pot-in-pot cooking and sling/trivet

    • 3 cups frozen hashbrowns
    • Pinch of garlic salt
    • 3/4 cup shredded pepper jack cheese
    • 1 cup diced ham
    • 1/4 cup diced green onions
    • 1/3 cup diced red bell pepper
    • 1/3 cup pickled tame jalapenos
    • 5 eggs
    • 1/4 tsp kosher salt
    • 1/4 tsp black pepper
    • 1/2 cup plain greek yogurt

    Instructions

    Instant Pot Instructions:

    1. Spray a pan that fits inside your Instant Pot with non stick cooking spray (I used this Fat daddios pan: 7 inch by 3 inch*).
    2. Add the hashbrowns into the bottom of the pan. Sprinkle the hashbrowns with garlic salt.
    3. Layer the pepper jack cheese, ham, green onions, red bell peppers and jalapenos on top. 
    4. Beat the eggs, salt and pepper and Greek yogurt together. Pour the mixture over the top. 
    5. Place a paper towel on top of the pan and secure it with foil. Place the pan on top of a trivet.
    6. Pour 1 cup water into bottom of Instant Pot. Lower the pan into the Instant Pot. 
    7. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid, pan, foil and paper towel. 
    8. Serve breakfast casserole with tabasco sauce. 

    Slow Cooker Instructions: 

    1. Spray slow cooker with non-stick cooking spray. Add the hashbrowns into the bottom of the slow cooker. Sprinkle the hashbrowns with garlic salt.
    2. Layer the pepper jack cheese, ham, green onions, red bell peppers and jalapenos on top. 
    3. Beat the eggs, salt and pepper and Greek yogurt together. Pour the mixture over the top. 
    4. Place a paper towel on top of the slow cooker and secure the paper towel with the lid.
    5. Cook on high for 90 minutes to 3 hours. 
    6. Serve breakfast casserole with tabasco sauce. 

    Notes

    I used my 6 quart Instant Pot Duo 60 7 in 1*.

    • Category: Breakfast
    • Method: Instant Pot

    Did you make this recipe?

    Tag @365dayscrockpot on Instagram

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    Instant Pot Wake Up Casserole

    *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.

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    32 Comments Filed Under: All Recipes, Breakfast, Gluten Free, Instant Pot, Ham, Slow Cooker Tagged With: pot-in-pot

    Recommendations

    Comments

    1. Donna says

      February 20, 2021 at 2:29 pm

      Delicious. Love the tame jalapenos. Your son does a great job. We all have to learn from the beginning. 👍😊

      ★★★★★

      Reply
      • Karen says

        February 22, 2021 at 2:01 pm

        ❤️️❤️️❤️️

        Reply
    2. Phil says

      February 3, 2021 at 4:39 pm

      I made the wake up breakfast this morning and my wife says it is definitely a keeper.

      ★★★★★

      Reply
      • Karen says

        February 8, 2021 at 2:55 pm

        Lucky wife! Good job Phil! 😊

        Reply
    3. Sue says

      February 2, 2021 at 11:55 am

      Hi Karen,

      We had this last night and it was very good. I had everything, so I followed the recipe as written and it worked out perfectly! Very yummy and it was also more substantial than I thought it be! Thank you for the great recipe. My cook time also worked out perfectly for me and I do not like runny eggs. 🙂

      ★★★★★

      Reply
      • Karen says

        February 2, 2021 at 5:35 pm

        Glad to hear it! Thanks Sue!

        Reply
    4. Karen Dunning says

      February 1, 2021 at 5:12 pm

      Hi Karen, I am actually trying to ask an unrelated question. I’ve been searching (unsuccessfully) on how to prepare freeze-dried survival food/meals from buckets or cans using the Instant Pot. I’ve been cooking family meals in my large Presto pressure canners for decades. I’ve been following you since you first came on the scene with your awesome slow cooking site. (You have not aged a bit!!!) I know I could probably run a few experiments on using my Instant Pot for the freeze-dried chili mac, etc., but maybe I’m not the only one that would like this info. And so I come to you! Thank you for any advice. Love from another Karen (in Washington State.)

      ★★★★★

      Reply
      • Karen says

        February 2, 2021 at 5:32 pm

        I wish I had info for you! I really don’t have any experience with freeze dried foods at all. My guess would be half as good as yours. if you do try it let me know how it goes.

        Reply
    5. Connie Faucher says

      January 27, 2021 at 3:44 pm

      I made this. It was good. I followed the directions and cooked for 30 minutes. It came out runny. How much longer do you think I should try

      Reply
      • Karen says

        January 28, 2021 at 10:09 am

        I’d try another 5-10 minutes

        Reply
    6. Paco Rich says

      January 24, 2021 at 9:05 pm

      Loved this!!! I used fresh (okay – maybe on their last leg) red potatoes and diced them up in place of the hash browns. I not a fan of bell peppers or pickled jalapenos so I used flame roasted green chili in place of them. After the 30 minutes of high pressure, I felt it was still a bit too runny for me inside, so I set it in my air crisper for 12 minutes. It was perfect! The cheese on top had a chance to crisp up a bit and the green chili smell was devine! Thank You!

      ★★★★★

      Reply
      • Karen says

        January 26, 2021 at 2:15 pm

        Awesome! Glad you made it work with what you had!

        Reply
    7. Cheryl Terbeek says

      January 24, 2021 at 5:06 pm

      I was hoping to omit potatoes, too. Possibly substitute grated/shredded zucchini on the bottom?

      Reply
      • Karen says

        January 26, 2021 at 2:18 pm

        Yes try that. It would tasty yummy!

        Reply
    8. mary cheek says

      January 24, 2021 at 12:17 pm

      If i prepare this the night before, when i put in the IP, should i increase the cooking time from 30 minutes, to maybe 40 or 50?

      Reply
      • Karen says

        January 26, 2021 at 2:22 pm

        Yes you will probably want to increase cooking time…I’d add 10 extra minutes.

        Reply
    9. H says

      January 24, 2021 at 10:58 am

      Do you have a link to where one can purchase the exact pot and sling that your using in the video? Maybe you already posted this and I just didn’t see it? Thank you

      Reply
      • Karen says

        January 26, 2021 at 2:25 pm

        Fat daddios pan*: 7 inch by 3 inch http://amzn.to/2EH7OR8

        OXO sling*: https://amzn.to/2STGtEX

        *As an Amazon Associate I earn from qualifying purchases

        Reply
    10. Chris says

      January 24, 2021 at 9:19 am

      This was a good rainy Sunday morning breakfast. I used a diced poblano pepper instead of pickled jalapeno and that gave it a little kick. I did find it needed more cooking time after coming out of the IP so I baked it for 20 minutes or so at 375 degrees to firm it up.

      ★★★★★

      Reply
      • Karen says

        January 26, 2021 at 2:26 pm

        Glad it worked out in the end Chris!

        Reply
    11. Deb says

      January 23, 2021 at 3:35 pm

      Can I use cooked sausage links instead of ham? If so how many? I was going to slice them in quarters.
      I feel blessed to have found your site and always send your link to my friends ! (Bragging on your behalf)
      God bless you with success for all the work you put in to each recipe and then share it with us! 🙏🏻❤️…Deb in Florida

      Reply
      • Karen says

        January 26, 2021 at 2:30 pm

        I think that would be amazing Deb!

        Reply
    12. Deborah Hilsenbeck says

      January 23, 2021 at 12:51 pm

      Can I use can Ortega chili’s? Husband won’t eat anything to spicy or hot.

      Also is there a way I can find your answers for recipe, that I ask question on. Ok , I forget where I ask them. I have 2 questions out there , can’t find which recipe I did it on.
      Is there a setting for messages to post to my email? Or your site?

      Reply
      • Karen says

        January 26, 2021 at 2:33 pm

        There is a little check box when you comment that allows my answers to be emailed to you. And yes ortega chilis will be tasty!

        Reply
    13. Becky says

      January 23, 2021 at 11:27 am

      Would it work without the potatoes? I can’t have high carb foods, they spike my blood sugar too high.

      Reply
      • Karen says

        January 26, 2021 at 2:36 pm

        Yes I think it would be fine.

        Reply
    14. Debbbie Gibson says

      January 23, 2021 at 10:33 am

      I HAVEN’T MADE THIS RECIPE YET BUT PLAN ON MAKING IT. WHAT CAN I USE FOR A SUBSTITUTE FOR THE YOGURT? MAY I USE ALMOND MILK INSTEAD. I AM LACTOSE SENSTIVE. WOULD LOVE A REPLY BACK. LOVE YOUR RECIPES
      THANKS SO MUCH!!
      DEBBIE

      Reply
      • Karen says

        January 26, 2021 at 2:37 pm

        Sure try almond milk!

        Reply
        • Debbie Gibson says

          January 26, 2021 at 2:45 pm

          Thanks so much Karen, I plan to try this recipe Wednesday night for Supper. I got my pan and sling today. Love your viedeos.
          Thanks again,
          Debbie I will let you know how it turns out using the almond milk

          Reply
          • Fred kringle says

            January 28, 2021 at 7:12 pm

            How did it turn out?

            Reply
            • Debbie Gibson says

              January 29, 2021 at 5:10 pm

              IT TURNED OUT GREAT!! I USED 1/2 CUP ALMOND MILK. MY HUSBAND LOVED IT TOO. I MADE IT INTO 2 SERVINGS. AND IT MADE IT 6 SPTS ON BLUE ON WEIGHT WATCHERS.
              THANKS AGAIN FOR YOUR HELP

              ★★★★★

            • Karen says

              January 30, 2021 at 1:44 pm

              SO GREAT!!!

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    Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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