INSTANT POT BREAKFAST CASSEROLE

This baller breakfast casserole is basically the big brother of my easy peasy instant pot frittata recipe.

We quickly found that the skinny mini frittata we were making was pretty much 2 servings for my hungry husband and I. We’d scarf the entire thing for breakfast in the morning! This bigger serving means we actually get an easy peasy heat-and-eat breakfast the following morning.

Amidst getting ready for school, work, and gym in the morning, easy is exactly what this exhausted momma needs.

Luckily this Instant Pot Breakfast Casserole tastes AMAZING warmed up the following day!

I’ve bene making it as part of my weekly meal prep at the start of the week (usually after school while the nugget does her homework) and hellooooo lifesaver!

Ingredients

• 9 large eggs
• 1/3 cup diced red bell pepper
• 1/2 cup minced yellow onion
• 3/4-1 cup chopped spinach
• 2 cloves garlic, minced
• 1 tsp oil
• 1/2 cup heavy cream
• 1/2 tsp salt, plus extra to taste
• 1/8 tsp pepper
• 1 cup grated cheddar cheese
• 1 cup water

TOOLS NEEDED

• 6-quart Instant Pot
• a trivet with handles (most new IP's come with one!)
•  1.5 quart round oven-safe baking dish

Instructions

1. Spray your dish very well with cooking spray (avocado oil spray is my favorite). You can also rub the entire pan with butter if you prefer - just make sure to make that bad boy stick proof or you’ll be eating scrambled eggs for breakfast instead, lol! Cut a circle of parchment paper to line the bottom of the dish for extra easy removal. <-- I do this and love it!
2. Crack eggs into a large bowl, chop your veggies, and measure out all your ingredients.
3. Use an egg beater or whisk to whip your eggs until yolks and whites are fully incorporated. Next whisk in heavy cream. Season with salt and pepper and add your cheese. Set aside.
4. ...................................

for full recipes please see : peasandcrayons.com

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