Instant Pot Cheesy Eggs
Elevate your breakfast game with this Instant Pot Cheesy Eggs recipe, loaded with crispy bacon, tender hash browns, and melty cheddar cheese. Ready in just 20 minutes, this savory dish is perfect for busy mornings or a cozy brunch. Serve hot, topped with fresh green onions and extra cheese for a delightful start to your day.
Servings: 4 people
Calories: 290kcal
Equipment
- 1 Instant Pot
- 1 heatproof 1 1/2 quart casserole dish
Ingredients
- 6 slices bacon chopped
- 2 cups frozen hash browns
- 6 eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup vegetable mix-ins of choice optional
Instructions
- Chop up bacon into small pieces then add to Instant Pot set to "Sauté" and cook until crispy.
- Add any extra veggies that you would like and sauté until tender, about 3 minutes.
- Add in frozen hash browns and stir until slightly thawed, about 2 minutes.
- Grease a heatproof 1 1/2 quart casserole dish that will fit into your Instant Pot.
- Whisk together eggs, milk, shredded cheese, and salt and pepper in a separate bowl and then add bacon and veggie mixture from Instant Pot.
- Pour all into the prepared heatproof casserole dish.
- Pour 1 ½ cups of water into the bottom of the Instant Pot and set the metal trivet inside. Place the heatproof bowl with egg mixture on top of the trivet.
- Lock lid of Instant Pot. Close the vent and set to High Pressure for 20 minutes with a quick release at the end.
- Carefully remove from Instant Pot. Loosen edges with a knife then dump out onto a large plate, or serve straight from the dish.
- Serve with green onions and extra shredded cheese.
Nutrition
Calories: 290kcal | Carbohydrates: 26g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 263mg | Sodium: 820mg | Potassium: 524mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2834IU | Vitamin C: 13mg | Calcium: 179mg | Iron: 3mg
