This Instant Pot breakfast casserole is a nutritious mixture of eggs, spinach, Swiss cheese, and bacon cooked inside steel insert pans immersed in water.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
294 Calories
Recipe Instructions
Step 1
Beat eggs in a medium bowl until yellow and frothy. Add onion, spinach, Swiss cheese, half-and-half, salt, garlic powder, lemon pepper. Stir in 1/2 of the cooked bacon.
Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook bacon, turning occasionally, until crisp, 5 to 7 minutes. Remove bacon from pot and drain grease.
Step 3
Add onion to the pot; saute until browned, about 5 minutes. Remove onion. Saute spinach until wilted, 2 to 3 minutes. Remove spinach and squeeze out excess liquid. Clean out Instant Pot liner.
Step 4
Spray stackable insert pans with cooking spray; divide egg mixture between the pans. Fill liner with 1/2 cup water. Cover pans with a lid and place inside the liner. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Step 5
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove casserole from pans and garnish with remaining bacon.