Instant Pot Country Egg Casserole Food
INSTANT POT EGG CASSEROLE BITES
These bite-size Instant Pot® egg casserole bites have everything that's in your favorite breakfast casserole, tater tots included. Serve with hot sauce and ketchup for dipping.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 7 egg bites
Number Of Ingredients 8
Steps:
- Place 2 tater tots in each cup of the egg bites mold, along with the sliced scallion and cheese. Gently whisk the eggs together with the cream, cayenne and 1/2 teaspoon salt in a medium bowl or medium liquid measuring cup until well combined (but avoid creating any foam). Pour the custard over the filling in each of the cups. Cover the mold tightly with aluminum foil, then place on the rack.
- Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on low for 7 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini egg bites out of the pan. Run a small offset spatula around the edge of mold if there's any sticking. Serve warm with hot sauce or ketchup.
INSTANT POT EGG CASSEROLE
Instant Pot Egg Casserole is the perfect way to enjoy a hearty breakfast, loaded with hashbrowns, spinach, cheese and bacon.
Provided by Catalina Castravet
Categories Breakfast
Number Of Ingredients 11
Steps:
- In a medium bowl beat the eggs and the half and half with salt, pepper, paprika and garlic. Set aside.
- Spray an oven safe 7-inch dish that fits inside your Instant Pot with non-stick cooking spray.
- Lightly sprinkle with salt and pepper the hashbrowns and add them to the prepared pan.
- Then layer on the spinach, green onions, bacon bits, and cheddar cheese.
- Pour the egg mixture on top of everything.
- Add 1 cup of water to the bottom of the Instant Pot.
- Place a trivet inside the pot.
- Cover the casserole dish loosely with foil. Use a foil sling to lower the pan into the Instant Pot, onto the trivet.
- Secure and lock the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure.
- After pressure cooking, let the pressure release naturally for 10 minutes and then move the valve to venting to quick release the remaining pressure.
- Open the pot and carefully remove the pan. Discard the foil. Optionally, sprinkle some cheese on top and place the casserole under your oven's broiler for a couple minutes.
- Serve.
Nutrition Facts : Calories 295 kcal, Carbohydrate 14 g, Protein 18 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 191 mg, Sodium 743 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
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