Instant Pot Cheesy Egg Bake

Whether it is breakfast or lunch you can enjoy the delicious cheesy egg bake made with eggs, bacon and cheese.

This pressure cooker recipe is simple and very delicious! Consistency is fluffy creamy and extra cheesy.

Kids will love it and it can really diversify your regular breakfast.

Instant Pot Cheesy Egg Bake
4.45 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: international
Keyword: bacon, cheddar cheese, Cheesy Egg Bake, hash browns
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
  • 4 bacon slices chopped
  • 4 eggs
  • 1 cup cheddar cheese shredded
  • 1 cups hash browns frozen
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/2 cup milk
  • 1 bunch fresh cilantro
Instructions
  • Add the chopped bacon in the Instant Pot and sauté until it becomes crispy.
  • Add frozen hash browns into the pot and saute for another 2 minutes
  • In a bowl add milk, eggs, shredded cheese, salt and pepper and whisk well
  • Pour the mixture over the hash browns.
  • Close the lid and cook at high pressure for 5 minutes.
  • Once done, do a quick pressure release and take it out.
  • Serve with extra shredded cheese and decorate with fresh herbs.

This recipe is part of the biggest FREE Instant Pot Recipe Index, a huge collection of 1084 original and delicious recipes. If you love this recipe, please pin and share it. Thanks!

Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

9 thoughts on “Instant Pot Cheesy Egg Bake

  1. These look absolutely delicious! You have amazing food photography too :] As much as I know my girl’s will love these, I know I will too!

  2. I tried this. It took over an hour. I kept getting burn notice, as well. I don’t think 1/4 cup liquid to 8 eggs is enough especially with the hashbrowns and cheese. Each time I got the burn notice I added a little more liquid. By the time I was finished adding the extra liquid I was probably close to 3/4 to a cup. Next time I may cook it in a Corning dish within the instapot.

  3. I followed the recipe to a “T” and got the E6 error message, just not enough liquid. I think this would be better made as a PIP recipe.

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