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!
UPDATED!! 3 SmartPoints (FREESTYLE)
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.
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Weight Watchers Points Values:
3 SmartPoints Freestyle for 4 servings
This is the exact Instant Pot we use at home. It's perfect for a family of 5-6.
Ingredients
Spray oil
6 eggs
2 cups frozen hash browns
¼ cup unsweetened almond milk
½ cup fat free shredded cheddar cheese
1 tsp sea salt
1 tsp pepper
½ onion, diced
½ green pepper, diced
½ red pepper, diced
1 cup water
Green onion garnish optional
Directions
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.
When Instant Pot beeps, quick pressure release.
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.
P.S. Leave out the hashbrowns and you have a 0pt breakfast :)
Love simple recipe to make. I eat three eggs every day so that I can cook an egg bake sometimes. Good for vegetarians on a low-carb high-fat diet.
This is awesome! Second time making it in 2days😊. I’m a struggling old weight watcher but new to the Instant Pot craze and have tried a few of your recipes. They are great. Thank you so much from Canada.
Could you make this recipe without using a bowl inside? Just add the eggs to the inner pot?
You need the bowl.The pot requires a cup of water to steam. Use the trivet and the bowl.Works like a charm.
Can you tell me how many smart points this is
Do you have to use Almond Milk?? I do not use that – I use regular milk.
Thanks!
This looks great! I’d like to print this, but I’m having trouble finding the print button.
What kinds of bowls can you use in instapot to make egg bake