Pressure pot egg cheese breakfast recipe

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This wonderful pressure pot breakfast is simply loaded with healthy yumminess. It’s a great veggie-feast. You can top yours off with a bit of Greek yogurt or sour cream if you like.

  • Yield: 4 Servings
  • Total Time: 1 Hour 30 Minutes


  • 2 cups of hash browns, frozen
  • 2 cups of hash browns, frozen
  • ¼ cup of milk, 2%
  • ½ cup of cheddar cheese shreds
  • 1 tsp of salt, kosher
  • ½ tsp of pepper, black, ground
  • Optional: green onions, mushrooms, spinach, red
  • pepper, onions
How to Make It
  1. Add vegetables and sauté for three minutes or so, until they are tender.
  2. Add hash browns. Still till they thaw slightly.
  3. Grease oven-proof container that fits in the pressure pot. A round metal bowl works fine.
  4. Whisk milk, eggs, salt, pepper and cheese in separate bowl. Add vegetables to the eggs.
  5. Pour mixture into the oven-proof container.
  6. Add 1½ cups of filtered water to pressure pot. Set the trivet in it. Place oven-proof bowl of egg mixture on trivet.
  7. Lock pressure pot lid. Set on High pressure for 15-20 minutes. Use a quick pressure release after that time.
  8. Loosen edges of mixture and dump on a large sized plate. 9. Serve using extra cheese and green onions, if desired.

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