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
- 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
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.