Spinach and mushroom breakfast casserole
Start your day with this delicious Spinach and Mushroom Breakfast Casserole! Packed with eggs, cheese, and hash browns, it's the perfect instant pot breakfast recipe.
Equipment
- 1 Instant Pot
- 1 Mixing bowl
- 1 Whisk
- 1 Silicone baking dish or oven-safe insert
Ingredients
- 2 cups fresh spinach chopped
- 1 cup mushrooms sliced
- 6 large eggs
- 1/4 cup milk or dairy-free alternative
- 1/2 cup shredded cheese optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Lightly grease the silicone baking dish or oven-safe insert with olive oil.
- Set the Instant Pot to "Sauté" mode, add olive oil, and cook spinach and mushrooms for 2–3 minutes until softened. Remove and set aside.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in cooked spinach, mushrooms, and cheese (if using).
- Pour the egg mixture into the prepared dish.
- Add 1 cup of water to the bottom of the Instant Pot and place the trivet inside. Position the baking dish on the trivet.
- Seal the Instant Pot lid and set it to "Pressure Cook" (High) for 20 minutes.
- Once the timer finishes, allow a natural pressure release for 5 minutes, followed by a quick release for any remaining pressure.
- Carefully remove the dish from the Instant Pot and allow it to cool slightly before serving.
Notes
Feel free to customize this dish by adding your choice of vegetables, such as bell peppers or onions.
To make it dairy-free, use a plant-based milk alternative and skip the cheese.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving.
To make it dairy-free, use a plant-based milk alternative and skip the cheese.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving.