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Got leftover stuffing? Repurpose it into this deliciously filling breakfast casserole, cooked in an Instant Pot. Simply add milk, eggs, and cheese and you’ve got yourself really flavorful and easy breakfast! And it’s always an option as a breakfast for dinner!
TIP FOR MAKING INSTANT POT BREAKFAST CASSEROLE:
- Since stuffing is the star of this recipe, success of this breakfast dish really depends on quality of the stuffing. I prefer homemade stuffing for this Instant Pot breakfast casserole, mostly due to texture. However, boxed stuffing works just fine too! And any kind of leftover stuffing – with or without sausage, any flavors and varieties – will do.
- If you’re using springfrom pan, which is easier to remove the casserole from, make sure to wrap it with a foil, or the egg mixture will seep through. If you’re using a solid cake pan, like this one, I advise to put a parchment paper on the bottom, so that the casserole doesn’t get stuck.
HOW TO MAKE INSTANT POT BREAKFAST CASSEROLE:
- Layer the stuffing in the cake pan in an even layer.
- Whisk together eggs, milk and half of the cheese and pour it over the stuffing. Sprinkle the remaining cheese on top.
- Cover the casserole with foil and cook in the pressure cooker for 15 minutes, plus 10 minutes of natural pressure release (NPR).
- Carefully open the lid, remove the casserole out and cool slightly before serving!
How easy is that??
Serve the breakfast casserole with fresh tomatoes on the side for a burst of fresh flavors!!
CAN I MAKE THIS BREAKFAST CASSEROLE IN ADVANCE?
By the way, this pressure cooker breakfast casserole reheats beautifully! That means you can even make it ahead. Reheat it in a microwave for couple of minutes and breakfast is ready!!!
You can also freeze the cooked casserole for up to 3 months. Just make sure to wrap it tightly! To thaw, transfer the frozen casserole in to the fridge overnight and reheat before serving.
Store the leftovers in the fridge in an airtight container for up to 3 days.
Instant Pot Breakfast Casserole with Leftover Stuffing
- 2-3 cups leftover stuffing
- 5 large eggs
- ¼ cup milk, any kind of milk, I use whole milk
- 1/3 cup grated cheese, any kind, I use sharp cheddar
- Wrap 7-inch springform pan in a foil and spray with cooking spray.
- Spread leftover stuffing in the prepared pan in an even layer.
- In a large bowl, whisk together eggs, milk and half of the cheese.
- Pour it over the stuffing.
- Top with remaining cheese. Cover the pan with foil.
- Place a trivet in the inner pot of your Instant Pot and pour 1-2 cups of water. (1 cup for 6qt IP, 2 cups for 8qt IP.)
- Carefully lower your pan with egg mixture down and place on the trivet.
- Close the lid and make sure the pressure release valve is set to sealing. Set Instant Pot to Manual on High pressure for 15 minutes. (NOTE: It took about 5 minutes for my IP to come to pressure.)
- When time is up, do 10-minute NPR (natural pressure release – which means you don’t need to do anything with IP, simply wait), and then do a quick pressure release by turning the pressure valve to venting.
- Once the pressure pin drops, carefully open the lid. Using a heat-resistant mitt, like these silicone ones, carefully pull the pan out by the trivet handles.
- Cool slightly and serve.