- 4 slices bacon, chopped
- 1/2 cup chopped onion
- 1 1/2 cups chopped spinach
- 4 eggs
- 1 cup shredded Swiss cheese
- 3/4 cup half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon lemon pepper
- cooking spray
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Cook bacon, turning occasionally, until crisp, 5 to 7 minutes. Remove bacon from pot and drain grease.
- Add onion to the pot; saute until browned, about 5 minutes. Remove onion. Saute spinach until wilted, 2 to 3 minutes. Remove spinach and squeeze out excess liquid. Clean out Instant Pot(R) liner.
- Beat eggs in a medium bowl until yellow and frothy. Add onion, spinach, Swiss cheese, half-and-half, salt, garlic powder, lemon pepper. Stir in 1/2 of the cooked bacon.
- Spray stackable insert pans with cooking spray; divide egg mixture between the pans. Fill liner with 1/2 cup water. Cover pans with a lid and place inside the liner. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove casserole from pans and garnish with remaining bacon.
06/26/2019
recipepes.com
nstant pot® breakfast casserole, recipe
PT15M
PT1H
5
455 calories
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