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Pressure-Cooker Cheesy Egg Casserole

Total Time

Prep: 10 min. Cook: 40 min. + standing.


6 servings

This Instant Pot egg casserole is delicious, and it's loaded with healthy veggies. It is easy to prepare and an excellent make-ahead option, too. It makes a fabulous breakfast, brunch or light lunch. —Joan Hallford, North Richland Hills, Texas
Pressure-Cooker Cheesy Egg Casserole Recipe photo by Taste of Home


  • 2 teaspoons olive oil
  • 1-1/2 cups sliced fresh mushrooms
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped sweet red pepper
  • 1 can (10 ounces) diced tomatoes and green chiles, drained well
  • 1/4 cup vegetable broth
  • 1 cup chopped fresh kale or baby spinach
  • 8 large eggs, room temperature
  • 1/2 cup 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • Optional: Sour cream, salsa, thinly sliced green onions and hot pepper sauce


  1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir mushrooms, onion and sweet red pepper until crisp-tender, 3-5 minutes. Add tomatoes and broth, stirring to loosen browned bits from pan. Press cancel. Add kale; stir until wilted.
  2. In a large bowl, whisk eggs, milk, salt and pepper. Stir in cheeses and kale mixture. Pour into a greased 4-cup baking dish; cover with foil.
  3. Wipe pressure cooker clean. Place trivet insert and 1 cup water in pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. Serve warm with optional toppings as desired.

Nutrition Facts

2/3 cup: 223 calories, 15g fat (6g saturated fat), 269mg cholesterol, 562mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 15g protein.

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