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The fresh bounty of vegetables at my local farmers market was the inspiration for this breakfast dish. This recipe uses a set of stackable stainless steel insert pans which can be found on Amazon.

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Recipe Summary test

prep:
15 mins
cook:
40 mins
additional:
5 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon, turning occasionally, until crisp, 5 to 7 minutes. Remove bacon from pot and drain grease.

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  • Add onion to the pot; saute until browned, about 5 minutes. Remove onion. Saute spinach until wilted, 2 to 3 minutes. Remove spinach and squeeze out excess liquid. Clean out Instant Pot® liner.

  • Beat eggs in a medium bowl until yellow and frothy. Add onion, spinach, Swiss cheese, half-and-half, salt, garlic powder, lemon pepper. Stir in 1/2 of the cooked bacon.

  • Spray stackable insert pans with cooking spray; divide egg mixture between the pans. Fill liner with 1/2 cup water. Cover pans with a lid and place inside the liner. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove casserole from pans and garnish with remaining bacon.

Cook's Note:

If you don't have an Instant Pot(R), you can cook this in a greased 9-inch pie plate at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Nutrition Facts

294 calories; protein 18.8g; carbohydrates 6.3g; fat 21.6g; cholesterol 237.5mg; sodium 517.8mg. Full Nutrition
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