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Instant Pot Spinach Casserole
Course
Breakfast
Cuisine
American
Keyword
cheddar cheese, eggs, heavy cream, Spinach Casserole
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
445
kcal
Author
Corrie
Ingredients
1
cup
water
6
eggs
½
cup
heavy cream
Salt and freshly ground black pepper
to taste
1
cup
cheddar cheese
shredded
1
cup
fresh spinach
torn
1
small onion
chopped
1
cup
cooked bacon
chopped
1
teaspoon
Herb de Provence
Instructions
Arrange the trivet in the bottom of Instant Pot and pour water.
In a large bowl, add the eggs, heavy cream, salt and black pepper and beat until well combined.
Add remaining ingredients and mix well.
Place the mixture into a baking dish evenly.
Place the baking dish on top of the trivet.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 20 minutes.
Press “Cancel” and allow a natural release.
Remove the lid and serve immediately.
Nutrition
Calories:
445
kcal
|
Carbohydrates:
2
g
|
Protein:
26
g
|
Fat:
37
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
344
mg
|
Sodium:
769
mg
|
Potassium:
285
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1097
IU
|
Vitamin C:
1
mg
|
Calcium:
270
mg
|
Iron:
2
mg