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Instant Pot Breakfast Casserole with Bacon, Asparagus and Caramelized Onions
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Instant Pot Breakfast Casserole with Bacon, Asparagus and Caramelized Onions

Ingredients

  • 8 strips bacon chopped into 1” pieces
  • 1 large onion
  • 1 tablespoon sugar
  • 8 eggs
  • 1/2 c heavy cream
  • 1/2 teaspoons salt
  • 1/4 teaspoon ground pepper
  • 12 stalks asparagus chopped into 1/2” pieces
  • 2 cups grated Swiss cheese
  • 3-4 cups day old French bread 3/4” cubed

Instructions

  • Set Instant Pot to sauté, medium heat.
  • Add bacon and cook until crisp, then remove.
  • While cooking, whisk the eggs, cream, salt, and pepper together.
  • Reserving approximately 1 tablespoon of the bacon fat, add the chopped onion and sugar.
  • Stir frequently until onions are caramelized, remove the onions and give the inner liner a quick rinse and scrub.
  • Return the liner, add about 3 cups of water, and set to pressure Cook, high, 20 minutes.
  • Coat the inside of a 7 cup Pyrex bowl with butter -a similar dish will work as well.
  • Layer as follows, using half the ingredients for each layer -except for the Swiss which has 3 layers
  • Bread cubes
  • Cheese
  • Bacon
  • Asparagus
  • Caramelized onion
  • Repeat
  • Slowly pour egg mixture over the layered ingredients, and then top with cheese.
  • Using the included wire basket, carefully lower the strata into the Instant Pot. At this point the water should come up to about the half-way point in the cooking dish.
  • Seal the lid and press start. Let the Instant Pot naturally release for 10 minutes, then press to vent.
  • Carefully remove once the pressure is reduced and serve.