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.
Table of Contents
What is a egg bake?
This is an outstanding egg 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 and enjoy 🙂
Egg Recipes
Instant Pot Egg Bake
Ingredients
- 4 bacon slices chopped
- 4 eggs
- 1 cup cheddar cheese shredded
- 1 cups hash browns frozen, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ cup milk
- 1 bunch fresh cilantro or parsley, for garnish
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 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.
Nutrition
Instant Pot Egg-citing Egg Bake
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.
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.
Maybe this should be done pot in pot?
Burn msg
Can you make these the same way if you omit the potatoes entirely?
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?
I followed it to a T and got the burn message too.
I added onion and omitted the bacon, added olive oil and I also got the burned food message. Disappointing.
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.
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.
The recipe calls for 1/2 cup of milk and 4 eggs...
I couldn't finish this in my Instapot because the burn food error message came on.
Have you followed the recipe properly?
I couldn’t finish it either because of the same message.
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!
Great to hear that you loved the recipe.