Instant Pot Omelette Casserole
A hearty, customizable egg casserole made right in the Instant Pot. Loaded with cheese and your favorite fillings, it's an easy hands-off breakfast perfect for feeding a crowd.
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Servings: 4 -6 servings
Calories: 184kcal
Ingredients
- ½ cup mozzarella cheese plus 1 Tablespoon grated
- 1 cup mushrooms diced
- ½ green pepper diced
- 1 cup roasted potatoes leftover potatoes work great
- 6 eggs
- ¼ cup milk or cream optional
- Parsley optional garnish
Instructions
- Grease or line a large ramekin or casserole dish.
- Place ¼ 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 ¼ 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.
Video
Notes
Weight Watchers Freestyle = 1 Point per serving for 6 servings when using fat-free cheese and milk
Nutrition
Calories: 184kcal | Carbohydrates: 10g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 258mg | Sodium: 195mg | Potassium: 441mg | Fiber: 2g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 18mg | Calcium: 141mg | Iron: 3mg