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+ servings

Instant Pot Breakfast Casserole with Leftover Stuffing

And it's always an option as a breakfast for dinner!

Ingredients

  • 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

Instructions

  • 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.

Notes

HOW TO STORE: Store the leftovers in the fridge in an airtight container for up to 3 days. Reheat it in a microwave for couple of minutes and breakfast is ready!!!
FREEZING DIRECTIONS: 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.

Nutrition Information

Calories: 202kcal, Carbohydrates: 15g, Protein: 9g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 144mg, Sodium: 415mg, Potassium: 120mg, Fiber: 2g, Sugar: 2g, Vitamin A: 486IU, Calcium: 99mg, Iron: 1mg
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