Best 4 Pressure Cooker Cheesy Egg Casserole Recipes
Indulge in a delectable breakfast or brunch sensation with this flavorful pressure cooker cheesy egg casserole recipe. Featuring a harmonious blend of eggs, cheese, and your favorite mix-ins, this dish is not only effortless to prepare, but also promises a tender, cheesy, and incredibly satisfying culinary experience. Let's delve into the ingredients and steps involved in crafting this scrumptious pressure cooker delight!
Check out the recipes below so you can choose the best recipe for yourself!
PRESSURE-COOKER CHEESY EGG CASSEROLE
This Instant Pot egg casserole is delicious, plus 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
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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., 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. , 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 : Calories 223 calories, Fat 15g fat (6g saturated fat), Cholesterol 269mg cholesterol, Sodium 562mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.
PRESSURE COOKER HARD-BOILED EGGS
If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. It doesn't really save time (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel!
Provided by Gremolata
Categories Appetizers and Snacks
Time 46m
Yield 4
Number Of Ingredients 4
Steps:
- Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
- Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
- Combine cold water and ice in a large bowl.
- Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.
Nutrition Facts : Calories 143 calories, Carbohydrate 0.8 g, Cholesterol 372 mg, Fat 9.9 g, Protein 12.6 g, SaturatedFat 3.1 g, Sodium 150.7 mg, Sugar 0.8 g
PRESSURE-COOKER HAM & CHEDDAR BREAKFAST CASSEROLE
This easy, cheesy casserole has made appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. It's my go-to recipe for action-packed mornings. -Patty Bernhard, Greenville, Ohio
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Whisk together eggs, milk, salt and pepper. Combine the potatoes, ham, onion and cheese; transfer to a greased 1-1/2-qt. baking dish; pour egg mixture over top. Cover dish with foil., Place trivet insert and 1 cup water into a 6-qt. electric pressure cooker. Fold an 18x12-in. piece of foil into thirds, making a sling. Use the sling to lower dish onto trivet. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Let stand 10 minutes before serving.
Nutrition Facts : Calories 324 calories, Fat 19g fat (9g saturated fat), Cholesterol 239mg cholesterol, Sodium 17mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
CHEESY EGG CASSEROLE
I make this for family brunches. Make it the night before and just bake it in the morning. Serve with coffeecake and fresh fruit. I've always received compliments when I serve this.
Provided by Margo59
Categories Breakfast
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Toss Monterey Jack cheese with flour; place in bottom of greased 13 x 9-inch pan.
- Top with Cheddar cheese.
- Place chopped Canadian Bacon evenly over cheeses.
- Beat eggs and milk in bowl and pour over the bacon.
- Cover and chill overnight in refrigerator.
- Remove from frig for 30 minutes before baking.
- Bake, uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean.
- Let stand for 5 minutes before cutting.
- (Time does not reflect refrigeration time).
Nutrition Facts : Calories 326.7, Fat 24.2, SaturatedFat 13.6, Cholesterol 249.5, Sodium 601.1, Carbohydrate 2.5, Sugar 0.5, Protein 23.9
Tips:
- Use fresh ingredients for the best flavor. This includes using fresh eggs, milk, and cheese.
- Don't overcook the eggs. The eggs should be cooked until they are just set, but not rubbery.
- Add your favorite mix-ins. Some popular mix-ins include cooked bacon, sausage, ham, vegetables, and herbs.
- Serve immediately. This dish is best served hot and fresh out of the pressure cooker.
Conclusion:
Pressure cooker cheesy egg casserole is a quick and easy breakfast or brunch recipe that is sure to please everyone at the table. It's made with simple ingredients that you probably already have on hand, and it can be customized to your liking. Plus, it's a great way to use up leftover eggs, milk, and cheese. So next time you're looking for a satisfying and delicious breakfast or brunch dish, give this pressure cooker cheesy egg casserole a try.
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