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
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.
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.
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.
Pour eggs over your pepper mixture, add in your cheese, and stir well. Seal lid, set to high pressure, and cook for 10 minutes.
Do a quick vent, and plate. Garnish with green onions.