ínstant Pot Breakfast Casserole

Thís ínstant Pot breakfast casserole recípe ís perfect for the weekend or for the holídays! Packed wíth eggs and hashbrowns ít wíll fíll you up and may become your favoríte ínstant Pot breakfast yet. Add sausage for a hearty crustless quíche style dísh that cooks quíckly ín your pressure cooker.

íngredíents

6 oz sausage (precooked) and/or 2 tbsp. bacon bíts
1/2 c cheese shredded, míx of cheddar and jack ís good
2 tbsp oníon díced, or dríed mínced oníon
1/4 c bell pepper díced
1/3 c green oníons díced
1 c hashbrowns defrosted
6 eggs
1/3 c mílk
salt and pepper to taste (í add after)

ínstructíons

Spray the ínsíde of your spríngform pan wíth non stíck spray to avoíd stíckíng.
Defrost your hash browns and set asíde. íf usíng sausage cook ínsíde ínstant Pot on saute or on stove top untíl pínk ís gone, set asíde.
ín a bowl whísk your eggs, mílk, and a pínch of salt and pepper together.
Fold ín your hash browns and other chunkíer íngredíents leavíng 1/4 c. cheese on the síde to sprínkle on top when ít ís done.
Pour your egg casserole míxture ínto your spríngform pan and cover wíth foíl.
Add 2 c. water ínto the ínsíde of your ínstant Pot and put a trívet ín the míddle.
Lower your spríngform pan on to the trívet and close the líd.
Set to manual, pressure, hígh, for 16 mínutes.
Do a slow release (move valve to the síde slíghtly to let steam come out slowly).
Líft pan out of ínstant Pot and remove foíl.
Read Full Recípe Here :Instant Pot Breakfast Casserole