Bacon, Egg, and Cheese Casserole
Cheese, bacon, and egg: a match made in heaven.
Equipment
- Instant Pot
Ingredients
- 6 strips bacon diced
- 1 ½ c. hash browns thawed
- 1 ¼ c. shredded cheddar cheese divided
- 8 large eggs
- ¼ c. light cream
- ½ c. red bell pepper diced
- 3 green onions chopped
- 1 tsp. salt
- ¼ tsp. pepper
Instructions
- Start by prepping a 7-in springform pan by spraying it with cooking spray, set aside. Then, press the "saute" function on your Instant Pot and cook the bacon until it is crispy. Remove the bacon from the pot, cancel the "saute", and wipe out the inner pot.
- In the springform pan, layer the hash browns and 1 cup of the cheddar cheese. In a separate bowl, whisk the eggs with the cream, bell pepper, green onions, salt, pepper, and cooked bacon. Then pour this mixture over the top of the cheese/hash brown layers in the springform and top with the remaining cheese.
- Next, place the trivet in the inner pot and add 1 cup of water. Then wrap the bottom of the springform pan with foil and lower it into the inner pot. This is a great place to use a baking sling if you've got one. Place the lid on the Instant Pot and set the pressure to High, the valve to "sealed", and set the manual timer for 36 minutes. When the timer goes off, allow the device to sit for an additional 10 minutes before doing a "quick release" of the pressure.
- Remove the casserole from the Instant Pot, allow it to stand for about 15 minutes before running a thin knife around the inside of the springform pan and releasing it. Garnish with parsley, salsa, or fresh avocado if desired and serve!