Skip to Content
Menu

Instant Pot® Ham and Hash Brown Breakfast Casserole

  • Save
  • Jump to Recipe
By Pillsbury Kitchens
Updated Sep 23, 2019
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

More About This Recipe

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

Instant Pot® Ham and Hash Brown Breakfast Casserole

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Ingredients 12
  • Servings 5
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Carefully wipe pot clean with paper towels. Place Instant Pot® rack on bottom of insert; add 1 cup water.
  • Step 
    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.
  • Step 
    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.

Nutrition

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.

Tips from the

Pillsbury Kitchens

  • Trademarks referred to herein are the properties of their respective owners.
© 2025 ®/TM General Mills All Rights Reserved