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+ servings
3.2 from 25 votes
Instant Pot Omelette Casserole
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

This is great for breakfast for dinner, or even for breakfast.

Course: Breakfast
Cuisine: American
Keyword: easy breakfast, instant pot, omelette casserole
Servings: 4 -6 servings
Calories: 184 kcal
  • 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
  1. Grease or line a large ramekin or casserole dish.
  2. Place 1/4 cup mozzarella in the bottom of the dish.
  3. Mix together the mushrooms, green peppers and potatoes and add on top of the cheese.
  4. In a medium-sized bowl, whisk the eggs, then add the milk and 1/4 cup mozzarella and combine well.
  5. Pour the eggs over the vegetables and place the dish carefully in the IP.
  6. Add 1 cup of water to the IP and secure the lid.
  7. Select "manual" for 10 minutes.
  8. Natural release.
  9. Garnish with 1 Tablespoon cheese and parsley, optional.

Recipe Video

Recipe Notes

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

Nutrition Facts
Instant Pot Omelette Casserole
Amount Per Serving
Calories 184 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 258mg86%
Sodium 195mg8%
Potassium 441mg13%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 14g28%
Vitamin A 531IU11%
Vitamin C 18mg22%
Calcium 141mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.