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Instant Pot Einkorn Breakfast Casserole

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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Course: Breakfast
Cuisine: American
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Instant pot warm up and venting time and casserole cooling time: 50 mins
Total Time: 2 hrs 20 mins
Servings: 6 to 8 depending on your serving size
Calories: 479kcal
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.