Instant Pot Egg Bake

By gbvampy1

Ingredients

• Spray oil
• 6 6 6 eggs
• 2 2 2 cups frozen hash browns
• 1/4 1/4 1/4 cup unsweetened almond milk
• 1/2 1/2 1/2 cup fat free shredded cheddar cheese
• 1 1 1 tsp sea salt
• 1 1 1 tsp pepper
• 1/2 1/2 1/2 onion, diced
• 1/2 1/2 1/2 green pepper, diced
• 1/2 1/2 1/2 red pepper, diced
• 1 1 1 cup water
• Green onion garnish optional

Preparation

Step 1

Spray Instant Pot liner with spray oil and press Saute button.

Add onion, green pepper, and red pepper and stir until tender.

Press cancel and add frozen hash browns while Instant Pot is still warm stirring until hash browns are soft.

Spray oil a heatproof bowl that will fit inside your Instant Pot liner without touching the edges.

Scoop onion, pepper, and hash browns mixture into heat proof bowl.

Whisk together eggs, milk, ¼ cup of fat free shredded cheddar, salt, and pepper.

Pour egg mixture into the heatproof bowl and stir until everything is coated.

Pour 1 cup of water into the Instant Pot liner.

Place your heatproof bowl on top of your Instant Pot trivet and place it inside your liner with the trivet handles up
Lock lid, set vent to sealing, and press manual high pressure for 20 minutes.

You may see some moisture on top of your egg bake and that is okay, loosen the edges of the egg bake with a toothpick or butter knife.

Sprinkle remaining cheese on top and add green onions as garnish if you'd like.

When Instant Pot beeps, quick pressure release.