Instant Pot Cheesy Egg Bake
- 8 bacon slices chopped
- 8 eggs
- 1 cup cheddar cheese shredded
- 2 cups hash browns frozen
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/4 cup 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.
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