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Slow Cooker Instant Pot Bacon Avocado Breakfast Casserole

Slow Cooker/Instant Pot Bacon Avocado Breakfast Casserole


  • Author: Shannon Epstein
  • Prep Time: 25 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 25 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 1 1/4 pounds bacon, chopped
  • 1 avocado, skin removed and pitted
  • 12 large eggs
  • 1 cup milk of your choice
  • 1 bell pepper, diced
  • 1 onion, diced
  • 1 teaspoon salt (or more)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon oil
  • 1 cup shredded cheese (optional)

Instructions

Slow Cooker

  1. Heat oil in a large skillet over medium heat. Add bacon & cook, stirring frequently, 7-10 minutes or until bacon is crisp to your liking. Remove bacon with a slotted spoon and set aside.
  2. Mash the avocado flesh with a fork until smooth to your liking. In a large bowl, whisk together eggs, salt, pepper, garlic powder, and milk. Stir in 1 lb of the cooked bacon (reserving the remaining 1/4 pound for garnish), mashed avocado, onion, and bell pepper. Whisk until well combined.
  3. Spray the slow cooker generously with cooking spray. Pour the egg mixture into the slow cooker.
  4. Cook HIGH 3-4 hour or LOW 6-8.
  5. If using cheese, add it now. Garnish with remaining cooked  bacon.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Add the bacon and cook 7-10 minutes, or until the bacon is crisp to your liking. Remove the bacon with a slotted spoon and set aside.
  2. Add the onion and bell pepper to the pot and cook 3-5 minutes or until the veggies are soft. Turn off the pressure cooker.
  3. Mash the avocado flesh with a fork until smooth to your liking. In a medium-size bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Stir in the cooked bacon (reserving 1/4 for garnish) and mashed avocado.
  4. Generously spray a 7-inch oven-safe pan with cooking spray. Pour in the egg mixture.
  5. Place a trivet into your Instant Pot and add 1 cup of water. Place oven-safe pan into the Instant Pot.
  6. Close and seal vent. Select manual setting and cook 25 minutes. When done, natural release pressure 10 minutes, then quick release remaining pressure.

Notes

*You will need to cut the recipe in half if you’re using the Instant Pot