Pressure Cooker Ham & Cheddar Breakfast Casserole Recipe

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

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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:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + releasing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + releasing

Ingredients

  • 12 large eggs
  • 1 cup 2% milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups cubed fully cooked ham (about 1 pound)
  • 1 medium onion, chopped
  • 4 cups shredded cheddar cheese
  • 1 cup water

Directions

Whisk together eggs, milk, salt and pepper. Place a third of the potatoes into a greased 1-1/2-qt. souffle or round baking dish; layer with a third each of ham, onion and cheese. Repeat layers twice. 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 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Yield: 12 servings.

Test Kitchen tips
  • Other cooked breakfast meats, such as turkey or pork sausage and bacon crumbles, could be used as well.
  • No time for chopping? Use frozen chopped onion to speed things up.
  • Originally published as Pressure Cooker Ham & Cheddar Breakfast Casserole in One Pot Instant Pot Winter 2017

    • 12 large eggs
    • 1 cup 2% milk
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
    • 2 cups cubed fully cooked ham (about 1 pound)
    • 1 medium onion, chopped
    • 4 cups shredded cheddar cheese
    • 1 cup water
    1. Whisk together eggs, milk, salt and pepper. Place a third of the potatoes into a greased 1-1/2-qt. souffle or round baking dish; layer with a third each of ham, onion and cheese. Repeat layers twice. 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 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Yield: 12 servings.

    Test Kitchen tips
  • Other cooked breakfast meats, such as turkey or pork sausage and bacon crumbles, could be used as well.
  • No time for chopping? Use frozen chopped onion to speed things up.
  • Originally published as Pressure Cooker Ham & Cheddar Breakfast Casserole in One Pot Instant Pot Winter 2017

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