Menu
Ham & Cheddar Breakfast Casserole Ham & Cheddar Breakfast Casserole
Ham & Cheese Casseroles Ham & Cheese Casseroles
Pressure-Cooker Black-Eyed Peas with Ham Pressure-Cooker Black-Eyed Peas with Ham
Ham and Egg Breakfast Casseroles Ham and Egg Breakfast Casseroles
Sausage and Cheddar Breakfast Casserole Sausage and Cheddar Breakfast Casserole
Ham & Cheese Potato Casserole Ham & Cheese Potato Casserole
Ham Casserole Ham Casserole
Ham & Spinach Casserole Ham & Spinach Casserole
Pressure-Cooker Smoky White Beans and Ham Pressure-Cooker Smoky White Beans and Ham
Ham 'n' Egg Casserole Ham 'n' Egg Casserole
Creamy Ham & Cheese Casserole Creamy Ham & Cheese Casserole
Ham 'n' Potato Casserole Ham 'n' Potato Casserole
Ham & Veggie Casserole Ham & Veggie Casserole
Ham and Chicken Casserole Ham and Chicken Casserole
Overnight Ham and Egg Casserole Overnight Ham and Egg Casserole
Cheddar-Ham Oven Omelet Cheddar-Ham Oven Omelet
Slow Cooker Breakfast Casserole Slow Cooker Breakfast Casserole
Hearty Ham Casserole Hearty Ham Casserole
Ham & Cheese Grits Casserole Ham & Cheese Grits Casserole
Ham Chicken Casserole Ham Chicken Casserole

Pressure-Cooker Ham & Cheddar Breakfast Casserole

1 review
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 35 min. + releasing

Makes

6 servings

Updated: Apr. 23, 2022
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
Pressure-Cooker Ham & Cheddar Breakfast Casserole
Pressure-Cooker Ham & Cheddar Breakfast Casserole Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 6 large eggs
  • 1/2 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 1 cup cubed fully cooked ham
  • 1/2 medium onion, chopped
  • 2 cups shredded cheddar cheese

Directions

  1. 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.
  2. 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.
  3. 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.

Test Kitchen tips
  • No time for chopping? Use frozen chopped onion to speed things up.
  • Other cooked breakfast meats, such as turkey or pork sausage and bacon crumbles, will work well in this recipe.

    • Nutrition Facts

    1 serving: 324 calories, 19g fat (9g saturated fat), 239mg cholesterol, 17mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 22g protein.