Instant Pot Einkorn Breakfast Casserole
Instant Pot Einkorn Breakfast Casserole is a one-dish wonders 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.
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Print PinServings: 6 to 8 depending on your serving size
Calories: 479kcal
- Instant Pot 6 quart or larger
- Baking insert for Instant Pot
Ingredients
- 2 cups Einkorn all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp real salt
- ½ tsp black pepper
- 3 Tbs cold unsalted butter, cubed
- ½ cup buttermilk - or whole milk
- 6 eggs
- 6-8 oz bacon, cubed
- 2-4 oz breakfast sausage, cooked and chopped - optional ingredient
- 1 cup chopped fresh spinach - optional ingredient
- 2-3 Baby Bella mushrooms, sliced and diced - (use any mushroom you like/optional)
- ½ bell pepper, chopped - or other pepper
- 1 onion, chopped - use less to taste
- 2 cloves crushed garlic - or garlic powder to taste
- 1 cup shredded cheese - we usually use Colby, Pepper Jack, or Cheddar or a combo
Instructions
- Line an Instant Pot baking insert with parchment paper
- In a large bowl combine flour, salt, pepper, and baking powder.
- Using your hands or a pastry cutter, cut in the butter until the texture of coarse bread crumbs.
- In a separate bowl combine the milk and eggs.
- Add the milk and egg mixture to the flour bowl and stir only unitl well combined.
- Add the other ingredients and stir only until thoroughly disbursed throughout the batter and well combined.
- Add the other ingredients and stir only until thoroughly disbursed throughout the batter and well combined.
- Pour the batter into the lined baking insert.
- Tent with aluminum foil being certain to seal around the edges of the pan.
- Place one cup of water and the trivet into the Instant Pot.
- Use a baking sling or aluminum foil sling and place the insert onto the trivet.
- Place the lid on the Instant Pot and set the vent valve to sealing
- Use the manual setting for 1 hour 10 minutes
- Use the manual setting for 1 hour 10 minutes
- Carefully remove the lid being careful of any steam remaining.
- Remove the insert and set on a cooling rack.
- Remove the foil and let it sit in the pan on the cooling rack for 10 minutes.
- Lift the casserole from the pan using the parchment paper and slide it off onto the cooling rack. Let it sit for 10 more minutes.
- 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 types of meat.
- 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.
- Do not use frozen spinach because it will add extra moisture.
Nutrition
Nutrition Facts
Instant Pot Einkorn Breakfast Casserole
Amount per Serving
Calories
479
Calories from Fat 405
% Daily Value*
Fat
45
g
69
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
18
g
Cholesterol
229
mg
76
%
Sodium
852
mg
37
%
Potassium
209
mg
6
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
12
g
24
%
Vitamin A
1360
IU
27
%
Vitamin C
16
mg
19
%
Calcium
216
mg
22
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
