4.333335
3 ratings

Instant Pot Cheesy Egg Bake

A cheesy and easy take on a breakfast classic
Instant Pot Cheesy Egg Bake
Photo courtesy of Corrie Cooks

Scrambled eggs, a tried and true breakfast staple, are taken to the next level with melted cheese, crispy bacon and a layer of hash browns. Cook this simple and delicious breakfast that your whole family will love in just 10 minutes with your Instant Pot.

Recipe courtesy of Corrie Cooks

Ready in
10 m
5 m
(prepare time)
5 m
(cook time)
8
Servings
358
Calories Per Serving

Ingredients

  • 8 bacon slices, chopped
  • 8 eggs
  • 1 Cup cheddar cheese, shredded
  • 2 Cups hash browns, frozen
  • 1 Teaspoon kosher salt
  • 1/2 Teaspoon pepper
  • 3/4 Cups milk

Directions

Add the chopped bacon in an Instant Pot and “sauté” until it becomes crispy.

Add frozen hash browns into it and cook for 2 minutes.

In a bowl add milk, eggs, shredded cheese, salt and pepper and whisk well.

Directly pour the mixture over the potatoes and cover the lid.

Cook for 5 minutes on manual “high” pressure.

Release the pressure quickly.

Serve with extra shredded cheese.