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! 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.
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