Egg Bake/ Instant Pot

By vickysue_4

Ingredients

• 8 eggs
• 1/2 C. milk (preferably full fat or half and half)
• 1 C. shredded cheddar cheese
• 1/2 C. mozzarella
• 5-6 pieces of bacon, diced
• 2 C. hash brown potatoes, thawed/ or bag of potato crns
• 1/4 tsp salt or to taste
• 1/4 tsp garlic powder
• 1/4 tsp minced onion

Preparation

Step 1

Add the bacon to the instant pot and lightly brown for about 1-2 minutes. Once browned, leave the bacon in the Instant Pot, you will be layering with the other ingredients.
Layer the hashbrown potatoes over the top of the bacon.
Sprinkle 1/2 C. of the cheese atop of the potatoes.
In a medium bowl, beat the eggs together with the milk and salt, then pour right over the top of the potatoes and bacon layers.
Sprinkle with the remaining 1/2 C. cheese.
Place the lid on the Instant Pot to lock. Close the valve (seal). Set the timer for manual (high) for 7 minutes, and walk away.
After the 7 minutes is up and the pot has beeped, there should be NO pressure to release.
Open the pot and serve in bowls - add any additional salt/pepper to taste.
Notes
Substitute 1 C. of diced ham in lieu of the bacon. or 1 lb sausage browned.