EASY CHEESE BACON AND EGG INSTANT POT CASSEROLE
Have you noticed an Instant Pot theme yet? I am literally a CHANGED woman because of this incredible kitchen gadget!
This recipe almost started out as a major FAIL! So, please, learn from my mistakes and follow the recommendations rather than trying to create some quicker method… like I did.
Have you heard of PIP cooking? It stands for Pan in Pot cooking with the Instant Pot! You will need to roll up some tinfoil and wrap it up around the pan so that you can easily lift it out after cooking. I will post more about this cooking method later, but reach out with any questions!
I cooked this in a 9 inch round pan which fit perfectly in the Instant Pot with room around the edge for pressure to build! Originally I tried to cook it without a pan – FAIL. Do not try that method!
8 strips of bacon, crumbled (I cook my bacon in the microwave, quick and easy)
1/4 cup of milk
1 cup of cheese (or more if you like it!)
2 cups frozen hashbrowns
Whisk eggs and milk together.
Add in cheese, bacon and hashbrowns.
Add 1 cup of water to IP and steaming rack.
Pour all ingredients in a GREASED 9 inch round pan.
Make sure you have your “foil handle” under the 9 inch pound and fold together so you can seal lid.
Seal lid and set timer to manual 10 minutes and manually release pressure.
Here is what happens when you DON’T grease the pan – annoying!
It may not look delicious but oh my – so good! We had biscuits also, breakfast for dinner is awesome!