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Instant Pot® Ham and Hash Brown Breakfast Casserole

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Instant Pot® Ham and Hash Brown Breakfast Casserole
  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 12
  • Servings 5
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The Instant Pot® does it again! Cook a hearty breakfast casserole in your kitchen gadget with ease using this filling and flavorful recipe with hash browns, ham, eggs and cheese. Serve warm with your favorite toppings, and be prepared to reach for seconds.
By Pillsbury Kitchens
Updated Sep 23, 2019

Ingredients

  • 2 tablespoons butter
  • 1/2 cup chopped red bell pepper
  • 1/2 cup sliced green onions
  • 1 1/2 cups refrigerated shredded southwestern style hash browns (from 20-oz bag)
  • 1 1/2 cups shredded sharp cheddar cheese (6 oz)
  • 1 cup frozen broccoli, thawed, drained, coarsely chopped
  • 1 cup diced cooked ham (from 8-oz package)
  • 1 cup water
  • 8 eggs
  • 1/2 cup half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Steps

  • 1
    Spray 1 1/2-quart round baking dish without handles to fit in Instant Pot® (3 1/4 inches deep x 7 1/4 inches wide) with cooking spray. Make a foil sling by tearing off a 16x12-inch piece of heavy-duty foil. Fold foil in half lengthwise; fold again in half lengthwise to make a foil sling (16x3 inches). Set aside.
  • 2
    On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add bell pepper and green onions; cook 1 to 2 minutes or until crisp-tender. Select CANCEL. Spoon vegetable mixture into baking dish; stir in hash browns, 1 cup of the cheese, the broccoli and ham until well blended.
  • 3
    Carefully wipe pot clean with paper towels. Place Instant Pot® rack on bottom of insert; add 1 cup water.
  • 4
    In large bowl, beat eggs, half-and-half, salt and pepper with whisk until well blended. Place foil sling under baking dish. Carefully lower dish into insert, holding sides of foil sling. Make sure sides of foil sling are sticking up alongside insert on both sides of dish. Place baking dish on rack in Instant Pot®. Pour egg mixture over hash brown mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 38 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • 5
    Open Instant Pot®; do not remove dish. Sprinkle with remaining 1/2 cup cheese. Let stand 10 minutes in Instant Pot®. With foil sling, carefully remove dish from insert before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Use caution when releasing remaining pressure from Instant Pot® after cooking, due to escaping hot steam.
  • tip 2
    Liquid that forms on top of the egg casserole while cooking will be absorbed during the 10-minute stand time. You can also gently pat the top with paper towels to absorb any excess liquid.
  • tip 3
    Serve with sour cream, chopped tomatoes, sliced green onions or salsa.
  • tip 4
    To round out your breakfast, serve with fresh fruit and Pillsbury™ Grands!™ biscuits.

Nutrition Information

450 Calories, 30g Total Fat, 27g Protein, 19g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
450
Calories from Fat
270
Total Fat
30g
45%
Saturated Fat
15g
73%
Trans Fat
1/2g
Cholesterol
370mg
123%
Sodium
1030mg
43%
Potassium
570mg
16%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
11%
Sugars
4g
Protein
27g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
30%
30%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • First time using an Instant Pot®? Check out our comprehensive how-to guide for using this fun and easy gadget.
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