Ham and Cheddar Cheese Breakfast Casserole
An Instant Pot breakfast casserole with ham and egg. Eggs, heavy cream, cauliflower, cubed ham and two cheeses are baked in an oven-proof dish set on a trivet inside the Instant Pot.
🍳 Cook: 15 min
Ingredients
| 4 cups | 960 ml | cauliflower florets |
| 2 tablespoons | 30 ml | extra-virgin olive oil or other cooking fat |
| 12 | large organic eggs | |
| 0.5 cup | 120 ml | heavy cream |
| 2 cups | 480 ml | cooked ham, cut into cubes |
| 1 cup | 240 ml | shredded mozzarella cheese |
| 1 cup | 240 ml | shredded cheddar cheese |
| 1 cup | 240 ml | scallions, chopped |
| 1 teaspoon | 5 ml | fine sea salt |
| 1 teaspoon | 5 ml | freshly cracked black pepper |
| 2 cups | 480 ml | water |
Instructions
Time: 20 minutes. Servings: 8.
- Grease a large oven-proof dish that can fit inside your Instant Pot. A round metal bowl will work very well.
- In a large bowl, add all the ingredients except for the water and stir until well combined.
- Transfer the egg mixture to the greased dish and cover with aluminum foil.
- Add 2 cups of water and a trivet to your Instant Pot. Place the dish on top and lock the lid. Cook at high pressure for 15 minutes.
- When the cooking is done, quick release the pressure and remove the lid. Check if the casserole is cooked through. Serve and enjoy!