Hearty Eggs Benedict Breakfast Casserole

This breakfast casserole has all of the flavors of traditional Eggs Benedict without the egg poaching—and with a healthy dose of veggies.

PREP TIME: 30 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 30 minutes

TOTAL TIME: 1 hour + 20 minutes bake/stand

RELEASE: Quick

SERVES: 6

• 1 tablespoon olive oil
• 1 cup sliced fresh button mushrooms
• ½ cup chopped red sweet pepper
• 3 green onions
• 5 eggs
• 1¼ cups whole milk
• ¼ teaspoon black pepper
• 4 English muffins, split and toasted
• 6 ounces thinly sliced Canadian bacon or cooked ham, chopped
• 1½ cups water
• Mock Hollandaise Sauce
• ⅓ cup sour cream
• ⅓ cup mayonnaise
• 2 teaspoons lemon juice
• 2 teaspoons yellow mustard
• Milk (optional)
• Sliced green onion (optional)

PREP

Select sauté on the Instant Pot® and adjust to normal. When hot, add oil, mushrooms, and sweet pepper. Cook for 5 minutes, stirring occasionally. Thinly slice green onions, keeping white bottoms separate from green tops. Add white parts of green onions to pot with vegetables. Cook for 2 minutes more, stirring occasionally. Press cancel.

Meanwhile, in a large bowl whisk together eggs, milk, and black pepper. Cut or tear toasted English muffins into 1-inch pieces. Add to milk mixture. Stir in bacon. Add vegetables from the pot along with sliced green onion tops and Canadian bacon. Stir to combine.

Transfer bread mixture to a greased 1½-quart round ceramic or glass casserole (make sure the dish will fit in the Instant Pot® first). Spread to an even layer. Cover top with foil. Tear an 18-inch-long sheet of foil. Fold the sheet lengthwise into thirds to make a long, narrow sling.

Place the trivet in the bottom of the pot. Add the water to the pot. Place filled casserole in the center of the foil sling. Use the sling to lower the casserole into the pot until it sits on the steam rack. Tuck foil into pot so the lid will fit. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 20 minutes. When cooking is complete, use a quick release to depressurize.

serve

Lift the casserole out of the pot using the foil sling. Uncover casserole. Bake casserole in a 400°F oven for 10 to 15 minutes or until top is browned. Let casserole stand 10 minutes before serving.

Meanwhile, for Mock Hollandaise Sauce, combine sour cream, mayonnaise, lemon juice, and yellow mustard in a small saucepan. Cook and stir over medium-low heat until warm. If desired, stir in a little milk to thin. If desired, stir in sliced green onion. Drizzle sauce over each serving.