Instant Pot Einkorn Breakfast Casserole is a one-dish wonder that will make every tummy happy. We use Einkorn flour but you can use any all-purpose flour. This recipe is easily adaptable to what you have on hand and what your family likes.

The best of both worlds, the ease and convenience of the Instant Pot and the nutrition and health of Einkorn.

I have found cooking bread and casseroles in the Instant Pot gives them a certain moistness that the oven doesn’t.

We switched to Einkorn flour because of gut issues we were having with modern wheat.

We never expected to have better tasting foods from it but it makes all my recipes taste even yummier. Our bodies know and tell us that it is real food that it enjoys.

If you aren’t familiar with Einkorn flour, we have a post on the history and health of Einkorn wheat.

If you are having difficulty converting your favorite recipes to Einkorn wheat flour, we have a conversion chart to help you. Most recipes are easy to convert, but some require a few tweaks to the liquid and flour ratios.

If you’re looking for tips on how to cook with Einkorn, we have a post sharing all of our top tricks and tips. We update it regularly as we continue developing old and new recipes.

This recipe for Einkorn breakfast casserole can be cooked in the oven if you don’t have an Instant Pot. Follow directions for mixing and pour batter into prepared skillet or baking pan. Bake in a preheated oven at 425 F for 45 minutes and check every 5 minutes for doneness. A toothpick will come out clean from the middle when done.

Instant Pot Einkorn Breakfast Casserole

Adapt the ingredients to your family’s tastes and to what you have on hand but the flour and liquid ratios are not adjustable.

Ingredients

• 2 cups Einkorn all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon real salt (Find about Real Salt)
• 1/2 teaspoon black pepper
• 3 tablespoons cold unsalted butter
• 1/2 cup buttermilk or whole milk
• 6 eggs
• 6-8 ounces of bacon, cubed
• 2-4 ounces breakfast sausage cooked and chopped (optional)
• 1 cup chopped fresh spinach
• 2-3 baby bella mushrooms, sliced and diced (use any mushroom you like/optional)
• 1/2 bell pepper, chopped (optional
• 1 whole onion, diced (less to taste)
• 2 cloves crushed garlic (or garlic powder according to taste)
• 1 cup shredded cheese (we usually use Colby, Pepper Jack, or Cheddar or a combo)

Instructions

1. Line an Instant Pot baking insert with parchment paper
2. In a large bowl combine flour, salt, pepper, and baking powder.
3. Using your hands or a pastry cutter, cut in the butter until the texture of coarse bread crumbs.
4. In a separate bowl combine the milk and eggs.
5. Add the milk and egg mixture to the flour bowl and stir only unitl well combined.
6. Add the other ingredients and stir only until thoroughly disbursed throughout the batter and well combined.
7. The batter will resemble a thick cake batter.
8. Pour the batter into the lined baking insert.
9. Tent with aluminum foil being certain to seal around the edges of the pan.
10. Place one cup of water and the trivet into the Instant Pot.
11. Use a sling or aluminum foil sling and place the baking insert onto the trivet.
12. Place the lid on the Instant Pot and set the vent valve to sealing.
13. Use the manual setting for 1 hour 10 minutes.
14. Allow 15 minutes of naturall venting before turning the valve to vent.
15. Carefully remove the lid being careful of any steam remaining.
16. Remove the insert and set on a cooling rack.
17. Remove the foil and let sit in the pan on the cooling rack for 10 minutes.
18. Lift the casserole from the pan using the parchment paper and slide it off onto a cooling rack for 10 more minutes.
19. Slice and serve. We like it with Cholula hot sauce on it.

Notes

• You can use any meat you like we use both bacon and sausage but you don’t have to have two meats.
• Use any seasonings you like or leave out any seasonings you don’t like
• One of the tips we have learned is that over mixing Einkorn flour causes collapse of the finished product so be careful not to over mix.
• Combining the milk and eggs in a separate bowl ensures not overmixing the flour to evenly distribute the eggs.
• If you don’t have parchment paper, you can use aluminum foil.
• Forcing the venting process will cause the casserole to be stodgy.
• Remember to allow time for the Instant Pot to build up steam before it begins the cooking time. This usually takes between 10-15 minutes.
• In the summer we like to add zuchinni or yellow squash or other garden produce.
• Do not use frozen spinach because it will add extra moisture.

• 

• 

• 

• 

• 

• 

We had this Einkorn breakfast casserole when the kids came over during the holidays. They loved it, even our 18-month-old grandson had more than one slice.

You can find more Einkorn recipes on our site for your family to enjoy.

As always, we’re here to help.