Breakfast is served! This Skinny Instant Pot Breakfast Casserole is quick and easy to make with no usual overnight sitting required. Plus, it’s low carb and keto friendly. Did I mention that it’s loaded with plenty of bacon and cheese too? Yep! This casserole is definitely a new breakfast favorite. From what I made this morning, I’ll have plenty leftover for a few more breakfast for myself this week!

I even managed to sneak in some veggies by way of peppers and onions. It’s good stuff I tell you. For this particular breakfast casserole, I went with a standard maple bacon, but really any bacon would work. I also went with a mix of low fat cheddar and a Carolina reaper cheddar to give some pep to this breakfast.

Any cheese should work here though. A gouda or even parmesan would also be good choices! One of my favorite parts about this casserole is that it sort of ends up coming out like one big egg bite. It’s soft and fluffy with a decadent texture that everyone is sure to love.

Another bonus about this casserole is that it reheats really well, making it great for meal prepping for the week!

Skinny Instant Pot Breakfast Casserole

Yield: 5

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

A tasty easy to make breakfast casserole that cooks up in the instant pot. Low carb and keto friendly too!

Ingredients

5 Strips Bacon, Chopped
1/2 White Onion, Diced
1/2 Green Bell Pepper, Diced
9 Whole Large Eggs
1 1/2 C. Low Fat Cottage Cheese
1 1/2 C. Shredded Reduced Fat Cheese

Instructions

Lightly coat the inside of a 7/4" spring form pan with non-stick spray and wrap the bottom in foil; set aside.
Place the 5 chopped slices of bacon, 1/2 white onion, and 1/2 green pepper into the base of the instant pot and cook using the sauté feature.
Once the bacon is cooked and the peppers and onions are softened, remove with a slotted spoon and transfer to the prepared pan.
Clean out the instant pot and place 1 1/2 C. of the water into the base.
Sprinkle 3/4 C. of the shredded cheese over the pepper, onion, and bacon mixture.
Blend together the 9 eggs and 1 1/2 C. cottage cheese until smooth and pour over the veggies and cheese.
Sprinkle the remaining 3/4 C. cheese over the top.
Place the dish onto the trivet and lower into the instant pot. Secure the lid and cook on manual high pressure for 30 minutes.
Once done, do a quick release and carefully remove the casserole from the instant pot with the trivet.
Divide evenly among plates to enjoy right away!

Nutrition Facts

Calories

302.24

Fat (grams)

15.90

Sat. Fat (grams)

6.23

Carbs (grams)

5.11

Fiber (grams)

0.27

Net carbs

4.84

Sugar (grams)

3.18

Protein (grams)

32.78

Sodium (milligrams)

918.07

Cholesterol (grams)

356.62

Nutritional Claims: Low Carb • Keto Friendly • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added