Instant Pot Egg Bake


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

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

Kids will love it and it can really diversify the usual scrambled eggs.

What is a egg bake?

This is an outstanding recipe that is ready in just four minutes, and without any mess. The Instant Pot egg bake combines bacon, eggs, hash browns, and of course, the cheese. It is the ultimate and favorite mixture of all generations and can be served hot or cold.

How to prevent the egg bake from burning?

I got some questions about it, and the key is in adjusting the time as well as pouring the eggs into the cold Instant Pot. Yes, once you saute the hash browns, cool the Instant Pot and add eggs and cheese mixture. Cook for 4 minutes at high pressure and that is it.

What can I use instead of bacon?

Bacon is not a mandatory ingredient for this Instant Pot cheesy baked eggs recipe.

You can use chopped ham or go with prosciutto. You can even leave meat products completely and just make it with some extra cheese.

Which cheese to use?

Go with cheddar, Gouda, or Edam. you can also sprinkle some soft brie on top once the cooking is done. The cheese will melt and give an amazing flavor.

How to make cheesy egg bake

Gather the ingredients.

In a bowl, beat eggs with salt and pepper.

Add shredded cheese.

Select the Saute option on your Instant pot. Cook bacon in some oil until crispy.

Add chopped hash browns and cook for 2 minutes.

Turn off the Instant Pot and allow it to cool down. Pour over the egg mixture.

Lock the lid into place. Select High Pressure and cook the eggs for 4 minutes. Perform a quick pressure release.

Serve warm.

Instant Pot Egg Bake

4.45 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: international
Keyword: bacon, cheddar cheese, Cheesy Egg Bake, egg bake, hash browns
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Servings: 4


  • 4 bacon slices chopped
  • 4 eggs
  • 1 cup cheddar cheese shredded
  • 1 cups hash browns frozen, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/2 cup milk
  • 1 bunch fresh cilantro or parsley, for garnish


  • 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 4 minutes.
  • When cooking time is complete, do a quick pressure release and open the lid.
  • Serve with extra shredded cheese and decorate with fresh herbs.


Calories: 331kcal Carbohydrates: 12g Protein: 17g Fat: 24g Saturated Fat: 11g Polyunsaturated Fat: 3g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 211mg Sodium: 700mg Potassium: 334mg Fiber: 1g Sugar: 2g Vitamin A: 714IU Vitamin C: 5mg Calcium: 271mg Iron: 2mg

Instant Pot Egg Bake for Breakfast




This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

17 thoughts on “Instant Pot 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.

  4. I tried twice and got the burn message too in spite of following the recipe to the letter. The second time I salvaged what I could and finished them in the microwave – tasty but not IP fluffy. Any recommendation on how to avoid the burn message?

  5. I’ve asked several times before and never received a response about using less than 8oz of liquid. I have a CrockPot Express and for the pressure cooker, it requires a minimum of 8oz of liquid. It’s my understanding the InstaPot is the same. How is it that some of your recipes call for much less liquid and you are still able to pressure cook? I continuously get error messages with less than 8oz of liquid. A response to how you make it work will be greatly appreciated, otherwise, the recipes I’ve tried fail to complete. Thank you.

    1. I apologize, I try to answer as many comments as I can but sometimes they get lost. Anyway, the Instant Pot works with 4 oz. (1/2 cup) of liquid. Often times my recipes call for this amount or less if liquid is released from the vegetables, etc. that are cooking in the pot. If your CrockPot has an error message, you can always adjust the recipes by adding more liquid (stock, water) and if it comes out too thin, you can either drain off some liquid at the end or thicken the sauce with cornstarch or another thickening agent.

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