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Instant Pot Egg Bake Recipe

Instant Pot Egg Bake - 3 SmartPoints (Freestyle)

Makes 4 Servings -
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Servings: 4
Calories: 240.78kcal


  • Spray oil
  • 6 eggs
  • 2 cups frozen hash browns leave out for a ZERO point meal
  • 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
  • Green onion garnish optional


  • You can make this directly into your Instant Pot!
  • Spray Instant Pot liner with spray oil and press
  • Turn IP onto Saute and add onions and peppers and saute for a minute, until they break down.
  • Whisk together eggs, milk, ¼ cup of fat free shredded cheddar, salt, and pepper in a mixing bowl.
  • Add the hash browns into the Instant Pot with the onion mixture
  • Pour egg mixture into Instant Pot
  • Lock lid, set vent to seal, and press manual low pressure for 7 minutes
  • When Instant Pot beeps, safely use the 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 hash browns and you have a ZERO breakfast :)
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Weight Watchers Points Blue Points 3, Green Points 5, and Purple Points 0


Serving: 1g | Calories: 240.78kcal | Carbohydrates: 26.3g | Protein: 17.66g | Fat: 7.46g | Saturated Fat: 2.41g | Cholesterol: 248.77mg | Sodium: 1172.08mg | Potassium: 553mg | Fiber: 2.4g | Sugar: 4.77g | Vitamin A: 1311.02IU | Vitamin C: 40.58mg | Calcium: 273.13mg | Iron: 2.43mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.