How to Make Cheesy Spinach & Potato Breakfast Casserole
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Grease a 7-inch oven-safe dish with olive oil and set aside.
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In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
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Add diced potatoes, chopped spinach, and half of the cheddar cheese to the egg mixture. Stir to combine.
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Pour the mixture into the prepared dish and top with the remaining cheddar.
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Add 1 cup water to the Instant Pot, place the trivet inside, and set the dish on top.
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Seal lid and cook on Manual/High Pressure for 25 minutes. Allow a 10 minute natural release, then remove and serve warm.
Pro Tips for Perfect Cheesy Spinach & Potato Breakfast Casserole
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium russet potatoes, peeled and diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Cheesy Spinach & Potato Breakfast Casserole?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Cheesy Spinach & Potato Breakfast Casserole?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium russet potatoes, peeled and diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.