Pressure Cooker Ham & Cheddar Breakfast Casserole Recipe

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Pressure Cooker Ham & Cheddar Breakfast Casserole Recipe
Pressure Cooker Ham & Cheddar Breakfast Casserole Recipe photo by Taste of Home
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Pressure Cooker Ham & Cheddar Breakfast Casserole Recipe

Read Reviews
2 2 1
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min. + releasing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min. + releasing

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
  • 1 cup water

Directions

Whisk together eggs, milk, salt and pepper. Combine the potatoes, ham, onion and cheese; transfer to a greased 2-qt. souffle or round baking dish; pour egg mixture over top.
Pour water into pressure cooker. Cover baking dish with foil. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed.
Select Manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Let stand 10 minutes before serving. Yield: 6 servings.

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.
  • Originally published as Pressure Cooker Ham & Cheddar Breakfast Casserole in One Pot Instant Pot Winter 2017

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    • 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
    • 1 cup water
    1. Whisk together eggs, milk, salt and pepper. Combine the potatoes, ham, onion and cheese; transfer to a greased 2-qt. souffle or round baking dish; pour egg mixture over top.
    2. Pour water into pressure cooker. Cover baking dish with foil. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed.
    3. Select Manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Let stand 10 minutes before serving. Yield: 6 servings.

    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.
  • Originally published as Pressure Cooker Ham & Cheddar Breakfast Casserole in One Pot Instant Pot Winter 2017

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    Reviews forPressure Cooker Ham & Cheddar Breakfast Casserole

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    MY REVIEW
    Bob User ID: 9429210 284248
    Reviewed Feb. 25, 2018

    "I actually used a 1.75 qt round pyrex baking dish (larger than the recommended size) and I didn't even come close to fitting all of the ham, cheese, onion, or potatoes in it. Also, I tried using Cashew milk instead of dairy milk and that didn't work."

    MY REVIEW
    Lisa User ID: 9429227 284251
    Reviewed Feb. 25, 2018

    "I wish I would have read the comments before I made this! I cut the recipe in half and it still did not cook all of the way through! We ended up trying to finish it in the microwave. This is definitely a recipe that is not a keeper."

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