Rocky Mountain Casserole–Instant Pot or slow cooker breakfast casserole with hashbrowns, bacon, eggs, green chiles and cheese.
Rocky Mountain Casserole
Today’s recipe is a tasty egg casserole that you can make in your Instant Pot or slow cooker. It’s got eggs, bacon, hashbrowns, cheese, green chiles and cottage cheese. Even if you don’t like cottage cheese you’ll like this casserole! The cottage cheese adds some texture and extra protein and after it’s baked you don’t notice that it is there. I like to make breakfast for dinner every now and then so I served this for dinner. If you have leftovers you can warm them up for breakfast the next morning.
This recipe is adapted from Rocky Mountain Scramble on Amish 365.
Ingredients/Substitution Ideas
- Southern hashbrowns–these are frozen potato cubes with onion and bell pepper.
- Salt and pepper
- Cottage cheese–or ricotta, greek yogurt
- Large eggs–or 6 medium eggs
- Minced dried onion
- Diced green chiles–I used mild
- Bacon crumbles–I buy the big bag at Costco
- Cheddar cheese–I like using sharp
Steps
Spray an oven safe dish that fits inside your Instant Pot with non-stick cooking spray (I used a stainless steel pan*). Place the hashbrowns inside the pan. Sprinkle with a pinch of salt and pepper.
In a bowl whisk together the cottage cheese, eggs, onion, green chiles and bacon.
Pour the mixture over the hashbrowns. Loosely tent the pan with foil.
Pour 1 ½ cups of water into bottom of Instant Pot. Place the pan on a trivet/sling* and 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 20 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. Remove the pan and foil.
Sprinkle the cheese on top and let it melt (I stuck it under oven’s broiler). Serve and enjoy!
Notes/Tips
- For a full breakfast serve with strawberries, toast and yogurt.
- Try using cooked sausage crumbles or some cubed ham instead of bacon.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- This recipe is gluten-free.
- If you’re using your slow cooker you can double this recipe and keep the same cooking time. Don’t double this recipe in the Instant Pot though. It won’t cook properly.
- I used one of these stainless steel pans* to cook the breakfast casserole using the pot-in-pot method.
- 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 bacon crumbles are Anthony’s Chicken and Lori’s Casserole.
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.
Rocky Mountain Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
Instant Pot or slow cooker breakfast casserole with hashbrowns, bacon, eggs, green chiles and cheese.
Ingredients
- 2 cups southern hashbrowns
- Pinch of salt and pepper
- 1/2 cup cottage cheese
- 5 large eggs
- 1 tsp minced dried onion
- 1 (4 oz) can diced green chiles
- 1/2 cup bacon crumbles
- 1/2 cup shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Spray an oven safe dish that fits inside your Instant Pot with non-stick cooking spray (I used a stainless steel pan*). Place the hashbrowns inside the pan. Sprinkle with a pinch of salt and pepper.
- In a bowl whisk together the cottage cheese, eggs, onion, green chiles and bacon. Pour the mixture over the hashbrowns. Loosely tent the pan with foil.
- Pour 1 ½ cups of water into bottom of Instant Pot. Place the pan on a trivet/sling* and 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 20 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. Remove the pan and foil.
- Sprinkle the cheese on top and let it melt (I stuck it under oven’s broiler). Serve and enjoy!
Slow Cooker Instructions:
- Spray slow cooker with non-stick cooking spray. Place the hashbrowns inside the slow cooker. Sprinkle with a pinch of salt and pepper.
- In a bowl whisk together the cottage cheese, eggs, onion, green chiles and bacon. Pour the mixture over the hashbrowns.
- Cover and cook on high for 2 hours, or until eggs are set.
- Sprinkle the cheese on top and let it melt. Serve and enjoy!
- Category: Breakfast
- Method: Instant Pot or Slow Cooker
More breakfast dishes…
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Eggs, bacon, sausage and tots are the stars of this indulgent and delicious breakfast casserole that’s perfect for Christmas morning or Sunday brunch.
Instant Pot Cheesy Bacon Breakfast Potatoes
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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.
Loaded Overnight Breakfast Casserole
Loaded Overnight Breakfast Casserole is a winning breakfast! It has eggs, hashbrowns, bacon crumbles and cheddar cheese. Prep it the night before and then bake it in the morning in your Crockpot, Instant Pot or in the oven!
*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.
I am cooking in crockpot – do the potatoes need to be thawed or and you just put them in cold from the freezer?
they do not need to be thawed
Pretty good. I doubled the recipe and baked it in a 9×13 pan for about 40 minutes at 350 degrees.
Thanks Amber!
Hi there, was wondering if this can be cooked in the oven per chance?
I bet it could! Spray a pan with non stick spray first. Bake at 350 for maybe 25-30 minutes??
Awesome, thanks so much!!