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Instant Pot Omelette Casserole

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This Instant Pot Omelette Casserole is packed with all the yummy goodness of your favorite breakfast dish with no fancy skillet skills required. Plus, this casserole feeds 4-6 people and doesn’t require you to stand over it while it cooks!

a collage of an omelette casserole on a serving spoon or on a white plate with title text reading Instant Pot Omelette Casserole

I love omelettes for breakfast but I hate standing over the stove to make enough for my whole family. Plus, I’m terrible at getting them to look pretty. Mine always end up being breakfast scrambles.

So, my goal when working on this recipe was to make a pretty breakfast dish that tasted like an omelette. And that is how I came up with this Instant Pot Omelette Casserole.

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How to Make an Instant Pot Omelette Casserole

To make the dish pretty and not just an Instant Pot version of my scrambles, this recipe is made in a casserole dish which you then place in the Instant Pot. It violates my policy of minimizing the number of dirty dishes, but the end result is worth that one extra dirty dish.

omelette casserole on a white plate on a white table next to a blue cloth

Other than the casserole dish, this recipe is exactly how I like a recipe to be – easy to make, full of simple ingredients, and minimal hands-on time required.

Step 1 – Prepare Dish

First, grease a large ramekin or a casserole dish. Then sprinkle shredded cheese in the bottom of the dish.

I have a son who doesn’t like any cheese other than mozzarella so that’s what I normally use. I’ve also made it with a sharp cheddar before though and that worked really well too.

shredded mozzarella in a glass bowl on a white cloth

Step 2 – Add Vegetables

Next, top the cheese with mushrooms, green peppers and potatoes.

shredded mozzarella, green peppers, mushrooms and potatoes in a glass bowl on a white cloth

Step 3 – Prepare the Eggs

Whisk six eggs together in a medium bowl. Then, add some milk and more mozzarella cheese and whisk again to incorporate them.

milk, eggs, shredded mozzarella, green peppers, mushrooms and potatoes in a glass bowl on a white cloth

Pour the eggs over the vegetables and place the dish in your Instant Pot.

milk, eggs, shredded mozzarella, green peppers, mushrooms and potatoes in a glass bowl in an instant pot on a white cloth

Step 4 – Pressure Cook

Add a cup of water to the Instant Pot (outside of the casserole dish) so that the pot will be able to come to pressure. Secure the lid and cook on “Manual” for 10 minutes.

Let the pressure release naturally. Then, carefully remove the dish from the pot.

milk, eggs, shredded mozzarella, green peppers, mushrooms and potatoes in a glass bowl in an instant pot on a white cloth

Garnish with parsley and cheese, if desired. Your Instant Pot Omelette is ready to serve!

omelette casserole on a white plate on a white table next to a blue cloth

Ready to make this Instant Pot Omelette? Here’s the recipe card with the exact measurements.

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📋 Recipe

Instant Pot Omelette Casserole

Corinne Schmitt
This is great for breakfast for dinner, or even for breakfast.
3.68 from 31 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4 -6 servings
Calories 184 kcal

Ingredients
  

  • 1/2 cup mozzarella cheese plus 1 Tablespoon grated
  • 1 cup mushrooms diced
  • 1/2 green pepper diced
  • 1 cup roasted potatoes leftover potatoes work great
  • 6 eggs
  • 1/4 cup milk or cream optional
  • Parsley optional garnish

Instructions
 

  • Grease or line a large ramekin or casserole dish.
  • Place 1/4 cup mozzarella in the bottom of the dish.
  • Mix together the mushrooms, green peppers and potatoes and add on top of the cheese.
  • In a medium-sized bowl, whisk the eggs, then add the milk and 1/4 cup mozzarella and combine well.
  • Pour the eggs over the vegetables and place the dish carefully in the IP.
  • Add 1 cup of water to the IP and secure the lid.
  • Select “manual” for 10 minutes.
  • Natural release.
  • Garnish with 1 Tablespoon cheese and parsley, optional.

Notes

Weight Watchers Freestyle = 1 Point per serving for 6 servings when using fat-free cheese and milk

Nutrition

Calories: 184kcalCarbohydrates: 10gProtein: 14gFat: 10gSaturated Fat: 4gCholesterol: 258mgSodium: 195mgPotassium: 441mgFiber: 2gSugar: 2gVitamin A: 531IUVitamin C: 18mgCalcium: 141mgIron: 3mg
Tried this recipe?Let us know how it was!
a serving spoon of omelette casserole above more of the casserole

More Breakfast Recipes

If you liked this Instant Pot Omelette, you might like Instant Pot Oatmeal, or this Instant Pot French Toast Casserole.

french toast casserole on a white plate next to a blue cloth

I haven’t converted this for the Instant Pot yet, but this Sausage and Spinach Strata is one of my favorite breakfast casseroles.

sausage and spinach strata in a glass dish, and also a slice of it on a white plate, all on a white table

6 thoughts on “Instant Pot Omelette Casserole”

  1. 4 stars
    Malheureusement dans mon cas l’omelette n’était pas Asse cuite en son centre, j’ai dû doubler le temps de cuisson donc passé à 20 minutes.
    J’ai utilisé un plein rond en pire…
    Voyez à utiliser un plat pas trop haut et étroit pour aider à la cuisson au centre adéquate

    Reply
    • I’m glad you found a way to make the recipe work for you. Thanks for sharing your advice about what kind of pan to use.

      Reply
  2. 5 stars
    I just made these in my IP insert with silicone muffin cups (7 will fit). That way I could mix-n-match the veggies and potatoes every which way. Everything turned out perfect! Great texture, too?

    Reply
    • Brilliant idea to make them in the muffin cups!! Thanks for sharing. I’m so glad you liked them!

      Reply
  3. 5 stars
    Needed an omelette this morning….FAST. Just made your recipe and it is sooooooooo easy and good. Thank you for the recipe.

    Reply
    • So glad you liked it! Thanks for taking the time to come back and comment to let me know. 🙂

      Reply

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