Breakfast Recipes For Pressure Cooker
Will save your mornings…trust me….I’ve know from experience! You’ll find everything from sweet to savory to breakfast casseroles all made in a pressure cooker!
It’s so easy to get stuck in a rut with breakfast foods, serving the same few dishes over and over again. I’m always trying to think of new ways to feed my family a delicious breakfast. These 50 Instant Pot Breakfast Recipes will save your mornings!
There is no doubt that you’ve heard the craze surrounding the Instant Pot. It seems everyone is has been talking about it. I bought one about 2 years ago. At first, I wasn’t sure what I would use it for, but I knew I wanted to find out why everyone loved it so much. I’ll be honest. it sat in the box, undisturbed, for a long time. I didn’t have the time to figure out another gadget when my hungry family was waiting for a home-cooked meal. At least I thought I didn’t have the time. Holy Cow! Once I finally opened the box, and tried cooking my first dish in it, I was hooked. The Instant Pot is so easy to use and saves so much time. If you don’t have an Instant Pot yet, you need to jump on the bandwagon and buy one.
Instant Pot Egg Casserole Is The Easiest Way To Feed Hungry Friends Recipe
If you do have one, then you already know how convenient they are for a quick and healthy dinner. But did you know that they can be even better for yummy breakfast dishes? Just imagine a delicious breakfast every morning by the touch of a button. I’ve had the opportunity to serve breakfast from my Instant Pot for an early morning Bible study, out-of-town visitors, and of course for my family. Each time has proven to be a huge hit. Plus, it really couldn’t be any easier to throw together.This is the Best Ever Instant Pot Breakfast Casserole! Make this breakfast in the pressure cooker with yummy hash browns, bacon and peppers.
This breakfast casserole is loaded with eggs and vegetables and full of healthy nutrients, making it the perfect way to start your day.
Bell peppers also offer a lot of great nutrition. Did you know that one serving of green bell pepper provides nearly 200% of your suggested daily intake of Vitamin C? And a red bell pepper has almost twice that amount!
Pressure Cooker Breakfast Bundt Cake
While breakfast casserole and quiche are similar, there are some key differences. A quiche is more of an egg custard and is typically baked in a pie crust, while a breakfast casserole contains different kind of ingredients.
A breakfast casserole may turn out soggy if you haven’t cooked the meat ahead of time. Since you’re cooking the bacon before adding it to the casserole, it will be perfectly moist without being soggy.
This is a tricky one! I used a non-stick cake pan and then added a generous coating of cooking spray before adding my ingredients. This is your best bet to prevent sticking. I would also avoid stirring your ingredients once they are in the pan; otherwise, you run the risk of sticking since you’re wiping the greasy coating off. You can always toss your ingredients together in a large bowl so they are evenly distributed then add to the cake pan and pour the egg mixture in.
Best Instant Pot Breakfast Recipes
This recipe has 276 calories per serving, so it’s a great filling low-calorie breakfast dish. If you want to cut down on the calorie count even further, you can use turkey bacon instead of regular bacon and use half the cheese or leave the cheese out altogether.
This recipe is great for meal prep and can be stored in the fridge for up to 3 days in airtight glass bowls or meal prep containers. The best way to reheat is in the oven in a foil-covered casserole dish for about 20 minutes at 350° Fahrenheit. You can try reheating it in the microwave for 1-2 minutes, but you run the risk of the eggs getting all rubbery.
You sure can! After the casserole has cooked, allow it to cool completely then wrap it tightly in plastic wrap and foil. It will last in the freezer for up to 2 months if stored properly.
Amazing Slow Cooker Breakfast Recipes
When you’re ready to enjoy your casserole, let it thaw in the fridge overnight then reheat as normal. You can also reheat frozen single portions in the microwave for 5-6 minutes if you’re in a pinch.
After cooking, cut the casserole into slices then turn the pan upside down and gently tap it to get the slices out.
Store the leftovers in the fridge for up to 3 days. Reheat in the oven for 20 minutes at 350° F or in the microwave for 1-2 minutes.
Pressure Cooker Spinach & Pepper Breakfast Cups
Freeze this breakfast casserole for up to 2 months. Defrost in the fridge overnight then reheat as normal or microwave from frozen for 5-6 minutes.
Calories: 276 kcal | Carbohydrates: 11 g | Protein: 14 g | Fat: 19 g | Saturated Fat: 8 g | Cholesterol: 234 mg | Sodium: 325 mg | Potassium: 303 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 445 IU | Vitamin C: 5.4 mg | Calcium: 141 mg | Iron: 1.7 mg
This recipe has 276 calories per serving, so it’s a great filling low-calorie breakfast dish. If you want to cut down on the calorie count even further, you can use turkey bacon instead of regular bacon and use half the cheese or leave the cheese out altogether.
This recipe is great for meal prep and can be stored in the fridge for up to 3 days in airtight glass bowls or meal prep containers. The best way to reheat is in the oven in a foil-covered casserole dish for about 20 minutes at 350° Fahrenheit. You can try reheating it in the microwave for 1-2 minutes, but you run the risk of the eggs getting all rubbery.
You sure can! After the casserole has cooked, allow it to cool completely then wrap it tightly in plastic wrap and foil. It will last in the freezer for up to 2 months if stored properly.
Amazing Slow Cooker Breakfast Recipes
When you’re ready to enjoy your casserole, let it thaw in the fridge overnight then reheat as normal. You can also reheat frozen single portions in the microwave for 5-6 minutes if you’re in a pinch.
After cooking, cut the casserole into slices then turn the pan upside down and gently tap it to get the slices out.
Store the leftovers in the fridge for up to 3 days. Reheat in the oven for 20 minutes at 350° F or in the microwave for 1-2 minutes.
Pressure Cooker Spinach & Pepper Breakfast Cups
Freeze this breakfast casserole for up to 2 months. Defrost in the fridge overnight then reheat as normal or microwave from frozen for 5-6 minutes.
Calories: 276 kcal | Carbohydrates: 11 g | Protein: 14 g | Fat: 19 g | Saturated Fat: 8 g | Cholesterol: 234 mg | Sodium: 325 mg | Potassium: 303 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 445 IU | Vitamin C: 5.4 mg | Calcium: 141 mg | Iron: 1.7 mg
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