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Instant Pot Egg Bake
This delicious and hearty breakfast of eggs, bacon and hash browns kick starts your day perfectly.
Course
Breakfast
Cuisine
international
Keyword
bacon, cheddar cheese, Cheesy Egg Bake, egg bake, hash browns
Prep Time
5
minutes
minutes
Cook Time
4
minutes
minutes
Total Time
9
minutes
minutes
Servings
4
Calories
331
kcal
Author
Corrie
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
Calories:
331
kcal
|
Carbohydrates:
12
g
|
Protein:
17
g
|
Fat:
24
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
211
mg
|
Sodium:
700
mg
|
Potassium:
334
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
714
IU
|
Vitamin C:
5
mg
|
Calcium:
271
mg
|
Iron:
2
mg