Keto Instant Pot Breakfast Casserole
Easy egg casserole with bacon, mushrooms, and cheese.
Prep Time30 mins
Cook Time30 mins
Course: Breakfast
Keyword: Instant Pot, keto, low carb
Servings: 4 servings
Calories: 581kcal
- 8 Eggs
- 1/2 lb bacon, cooked
- 1 cup fresh mushrooms, sliced
- 1 cup shredded cheddar cheese
- 1/4 cup heavy cream
- 1 tbsp butter
- 1/2 tsp salt
- fresh ground black pepper, to taste
- 1 cup water
Whisk the eggs with the cream. Season with the salt and pepper.
Saute the mushrooms in the butter.
Add the cooked bacon, sauteed mushrooms, and cheese to the bottom of the silicone casserole dish.
Pour the egg mixture into the dish.
Pour the water into the bottom of the Instant Pot and then place the rack in the pot.
Place the casserole on the rack and cook on high pressure for 20 minutes. Allow the pressure to release naturally.
Calories: 581kcal | Carbohydrates: 11g | Protein: 33g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 415mg | Sodium: 1013mg | Potassium: 1106mg | Fiber: 3g | Sugar: 6g | Vitamin A: 992IU | Vitamin C: 6mg | Calcium: 211mg | Iron: 3mg