- 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 :)
Share on Facebook
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.