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INSTANT POT EGG BAKE – 3 POINTS FREESTYLE – 4 SERVINGS

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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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coop onion, pepper, and hash browns mixture into heat proof bowl. Whisk together eggs, milk, ¼ cup of fat free shredded cheddar, salt, and pepper. Pour egg mixture into the heatproof bowl and stir until everything is coated. Pour 1 cup of water into the Instant Pot liner. Place your heatproof bowl on top of your Instant Pot trivet and place it inside your liner with the trivet handles up Lock lid, set vent to sealing, and press manual high pressure for 20 minutes. When Instant Pot beeps, 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.

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