Instant Pot Egg Casserole: Best Pan?

There are several pans that can be used to make an egg casserole in an instant pot, including cake pans, springform pans, and oven-safe glass dishes. However, it is important to note that glass dishes are not always recommended for pressure cooking as they can crack. When selecting a pan, it is crucial to choose one that fits inside your instant pot, with a trivet often used to raise the pan above the water during cooking. Additionally, using a non-stick pan or coating the pan with cooking spray, butter, or oil can help prevent the casserole from sticking.

Using a springform pan

A springform pan is a great option for making an egg casserole in your Instant Pot. The recipe is essentially a frittata or crustless quiche, and the springform pan will help you achieve the perfect shape. Here's a step-by-step guide on using a springform pan for your Instant Pot egg casserole:

Step 1: Prepare the Springform Pan

Before you begin, ensure you have an 8-inch springform pan that fits inside your Instant Pot. Line the outside of the pan with aluminium foil. This will help prevent leakage and make it easier to remove the casserole later. Grease the pan generously with butter or cooking spray, making sure to cover every nook and cranny. This step is crucial to prevent sticking and ensure easy removal of the casserole after cooking.

Step 2: Assemble the Casserole

Start by spreading a layer of shredded cheese evenly on the bottom of the prepared springform pan. This will create a delicious, cheesy base for your casserole. Next, add your desired fillings. You can use a variety of ingredients such as cooked breakfast sausage, diced prosciutto or bacon, vegetables like onions, bell peppers, or mushrooms, and even frozen hash browns or tater tots. Get creative and pack in your favourite fillings!

Step 3: Prepare the Egg Mixture

In a separate bowl, whisk together eggs, milk or half-and-half, and your desired seasonings. You can add salt and pepper, and chopped chives or other herbs for extra flavour. Whisk until the mixture is well combined and homogeneous.

Step 4: Combine and Cook

Pour the egg mixture over the fillings in the springform pan. Make sure the egg mixture covers all the ingredients evenly. Cover the top of the pan with foil, leaving a little space so that the foil doesn't touch the egg mixture or cheese directly. This will help prevent over-browning.

Now, carefully place the filled springform pan inside your Instant Pot. Add the trivet or steamer basket to the Instant Pot and pour in some water. Lower the springform pan onto the trivet or steamer basket. Secure the lid and set the Instant Pot to cook at high pressure for 12-15 minutes for a slightly softer egg casserole, or up to 30 minutes for firmer eggs.

Step 5: Release Pressure and Serve

Once the cooking time is complete, carefully release the pressure according to the manufacturer's instructions. Remove the lid and let the casserole rest for about 10 minutes. Using aluminium foil or tongs, carefully remove the springform pan from the Instant Pot. To unmould the casserole, slowly unlatch the side of the pan and use a butter knife to gently detach the casserole from the walls of the pan. Invert the casserole onto a serving dish or leave it on the bottom portion of the pan. Cut into slices and serve warm or at room temperature.

Substituting ingredients

While eggs are a staple ingredient in most breakfast casseroles, there are several substitutions you can make if you're looking for a vegan-friendly option or simply don't have any eggs on hand. Here are some alternatives you can use in your instant pot egg casserole:

Tofu

Tofu is a great egg substitute, especially in recipes that call for multiple eggs, such as quiches or custards. It creates a similar texture to eggs without the fluff. To replace one egg, use 1/4 cup of puréed silken tofu. It's important to use plain, unflavoured tofu and to purée it before adding to your recipe to avoid any chunks.

Applesauce

Unsweetened applesauce can be used as a replacement for eggs in most recipes. It acts as a binder and provides moisture to your casserole. For each egg, use 1/4 cup of applesauce. If you're using sweetened applesauce, reduce the amount of sugar or sweetener in the rest of the recipe.

Mashed Banana

Mashed bananas can also be used as an egg substitute, but they will impart a mild banana flavour to your casserole. Use 1/2 of a medium banana, mashed, to replace one egg.

Commercial Egg Replacer

There are several commercial egg replacers available in the market, usually made from potato starch, tapioca starch, and leavening agents. These are suitable for all baked goods and shouldn't affect the flavour of your casserole. Follow the instructions on the package for the correct ratio, but typically, you'll combine 1.5 teaspoons of powder with 2-3 tablespoons of warm water to replace one egg.

Flax Seeds and Chia Seeds

Both flax seeds and chia seeds can be used to replace eggs in your casserole. These seeds need to be ground and combined with water to create a thick, gel-like consistency similar to eggs. Use 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water to replace one egg. This substitution may cause your casserole to become denser, so it's best suited for pancakes, waffles, muffins, breads, and cookies.

Vinegar and Baking Soda

This combination creates a chemical reaction that produces carbon dioxide and water, making your casserole light and airy. Mix 1 teaspoon of baking soda with 1 tablespoon of vinegar to replace one egg. This substitution works best for cakes, cupcakes, and quick breads.

Yogurt

Plain yogurt is another good substitute for eggs in your casserole. It helps with binding and adds moisture to your dish. Use 1/4 cup of yogurt for each egg that needs to be replaced. This substitution is best suited for muffins, cakes, and cupcakes.

Other Options

There are a few other creative substitutions you can try:

• Vegetable Oil and Baking Powder: Combine 1.5 tablespoons of vegetable oil with 1.5 tablespoons of water and 1 teaspoon of baking powder.
• Arrowroot Powder and Water: Mix 2 tablespoons of arrowroot powder with 3 tablespoons of water.
• Soy Protein Powder and Water: Combine 1 tablespoon of soy protein powder with 3 tablespoons of water.
• Nut Butter: Use 3 tablespoons of creamy nut butter (peanut, cashew, or almond) for each egg.

Cooking time and temperature

The cooking time and temperature for an instant pot egg casserole depend on the ingredients used and the size of the pan. Here are some general guidelines:

Most recipes recommend cooking the egg casserole on high pressure for around 20-25 minutes. However, the cooking time may vary depending on the ingredients used and their quantities. For example, if you are using raw potatoes, the cooking time may be longer, around 90 minutes to 2 hours, to ensure the potatoes are cooked through.

It is important to use a pan that fits inside your Instant Pot, such as a cake pan, springform pan, or oven-safe dish. The size of the pan can also affect the cooking time. For instance, if you are using a 6-inch pan, you may need to increase the cooking time to 23 minutes on high pressure. Additionally, if you are using a larger pan and doubling the recipe, the cooking time may need to be increased to 30 minutes.

After the cooking time has elapsed, it is crucial to allow the pressure to release naturally for at least 5 minutes, with 10 minutes being ideal. Then, you can do a quick release of any remaining pressure.

Once the pressure is released, carefully remove the pan from the Instant Pot and let it cool for a few minutes before serving.

Some recipes also recommend browning certain ingredients, such as sausage or vegetables, before adding them to the casserole. This step can be done using the sauté setting on the Instant Pot.

Reheating the casserole

It's worth noting that reheating in the microwave can make the eggs rubbery, so it's recommended to use the oven if possible.

If you're reheating from frozen, defrost the casserole in the fridge overnight, and then reheat as normal.

For those who like to prepare meals in advance, this instant pot egg casserole can be stored in the fridge for up to three days or frozen for up to two months.

Storing the casserole

Now that you've made your delicious egg casserole, it's time to think about storing it! Here are some tips and instructions to keep your casserole fresh and tasty.

Storing in the Fridge

If you have leftovers or want to make your casserole ahead of time, storing it in the fridge is a great option. Simply place your cooled casserole in an airtight container or wrap it tightly with storage wrap or foil. It will stay fresh in the fridge for up to three days.

Reheating

When you're ready to enjoy your stored casserole, there are a few ways to reheat it. You can use an oven, a microwave, or even a freezer!

For the oven, cover your casserole dish with foil and heat it at 350° Fahrenheit for about 20 minutes. This is the best method to retain the casserole's texture and taste.

If you're in a hurry, you can use the microwave. However, there is a risk of the eggs becoming rubbery. Heat the casserole for 1-2 minutes, checking regularly to avoid overcooking.

Freezing

If you want to store your casserole for longer, freezing is a great option. Wrap the entire casserole dish tightly with a layer of storage wrap and then a layer of aluminum foil. It will stay fresh in the freezer for up to two months.

To thaw, simply move the wrapped casserole from the freezer to the fridge and let it defrost overnight. Then, you can reheat it in the oven or microwave as mentioned above.

Customising Your Casserole

The beauty of egg casseroles is that they are highly customisable. You can add or remove ingredients to suit your taste preferences or dietary needs. For example, you can leave out the meat and add more vegetables or use a different type of cheese.

Additionally, you can make this casserole with either cooked or uncooked meat. If you're short on time, using pre-cooked meat will speed up the preparation process.

Storage Tips

• Always allow your casserole to cool completely before storing it.
• If you're storing the casserole for a few days, it's best to cut it into portions before storing. That way, you can easily remove a single serving from the fridge or freezer without having to thaw the entire dish.
• Label your storage container or wrap with the date and contents to keep track of how long it has been stored.
• If you're storing the casserole in the fridge, place it on a shelf instead of in the door to maintain a consistent temperature.

Now you know everything about storing your delicious egg casserole! Enjoy your meal prep and happy cooking!

Frequently asked questions