Breakfast Casserole

Breakfast Casserole

Much like a savoury bread pudding, here's the basic recipe for a 7-inch pan or 6-cup bundt pan:


6 ounces bread (4-5 slices), any kind
1 cup diced ham, cooked bacon, or sausage
1 cup shredded cheese, any kind
4 eggs
1 cup milk or cream
salt and pepper to taste


Tear or cut the bread into bite-sized pieces. Whisk the eggs, milk, salt and pepper until smooth. Pour over the bread and gently mix to coat all the bread pieces. Add the meat and almost all the cheese, reserving 2 or 3 tablespoons of cheese.

Spray a cake or bundt pan with cooking spray. Pour the mixture in and sprinkle the reserved cheese on the top. Cover the pan with foil. (And yes, you can do this in egg molds. 10 minutes/10 NR.)

Pour 1 1/2 cups of water in the Instant Pot and put the pan on the trivet. Close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 20 minutes. When it beeps that it's done, leave it for 10 minutes natural release.

If you want, you can sprinkle a little more grated cheese on top and pop it under the broiler for a finishing touch.


- Cheese and Herb Bake: Omit the meat and increase the cheese, even 2 or 3 varieties. Add 1-2 Tbsp finely chopped fresh herbs and one minced clove of garlic.

- Pigs in Blankets Casserole: omit the cheese and use 2-inch pieces of cooked sausage. Omit the pepper and add 3 tablespoons maple syrup for a Canadian flavour.

- Cordon Bleu Casserole: add diced cooked chicken and use ham and Swiss cheese. Add one teaspoon Dijon mustard to the egg mixture.