Instant Pot Egg Bake – 4 PointsPlus 4 Smart Points

Egg Bake Instant Pot

This Instant Pot Egg Bake recipe is sure to be a hit! Even the kids love them, just get rid of the green onions if they're a bit picky. You can add tons of veggies (or even meat) to this recipe, which makes it super versatile. There are certain veggies Sapphire can't eat, and certain ones the rest of us don't really like, so we mix it up quite a bit. I really love adding chopped asparagus to this recipe (and basically all the others!). Try it and let me know how you like it!

Instant Pot Egg Bake

InstantPot Egg Bake

We use our Instant Pot quite a bit, but it's usually for dinner recipes (like Instant Pot Kung Pao Chicken and Instant Pot Macaroni and Cheese). Using it for breakfast was nice. Now that the girls are home from school for the summer, we have to feed them three meals a day instead of just dinner. That means we have to get creative.

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Ingredients:

6 eggs
1/2 diced green bell pepper
1/2 diced red bell pepper
2/3 cup hash browns (frozen or refrigerated)
1/3 cup shredded cheddar cheese
1 tbsp skim milk
Green onion for garnish

Weight Watchers Points Values:

4 Servings: 7 PointsPlus / 7 SmartPoints
6 Servings: 4 PointsPlus / 4 SmartPoints

This is the exact Instant Pot we use at home. It's perfect for a family of 5-6.

Instant Pot Egg Bake

Dice peppers, and cook them with your hash browns in your instant pot using the “saute” function for 5 minutes or until soft. While cooking, whisk eggs, milk, and a pinch of salt.

Instant Pot Egg Bake

Pour eggs over your pepper mixture, add in your cheese, and stir well. Seal lid, set to high pressure, and cook for 10 minutes.

Easy Instant Pot Eggs

Do a quick vent, and plate. Garnish with green onions.

Instant Pot Egg Bake Recipe

Easiest Instant Pot eggs!

  • 6 eggs
  • 1/2 diced green bell pepper
  • 1/2 diced red bell pepper
  • 2/3 cup hash browns (frozen or refrigerated)
  • 1/3 cup shredded cheddar cheese
  • 1 tbsp skim milk
  • Green onion for garnish
  1. Green onion for garnish
  2. Dice peppers, and cook them with your hash browns in your instant pot using the “saute” function for 5 minutes or until soft.
  3. While cooking, whisk eggs, milk, and a pinch of salt.
  4. Pour eggs over your pepper mixture, add in your cheese, and stir well.
  5. Seal lid, set to high pressure, and cook for 10 minutes.
  6. Do a quick vent, and plate. Garnish with green onions.

instant pot egg bake recipe

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Sadie Roach is a Lifestyle blogger living in Arizona with her wife, Rachel, and their three daughters. Her passions including traveling, attempting healthy living, and teaching women how to work from home so they can spend more time with their kids.

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