Instant Pot Breakfast Casserole

Instant Pot Breakfast Casserole

6 large eggs
1/2 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 cups shredded hash browns defrosted
And so on.

  • Step one. Add 1 cup of water and trivet to the liner of Instant Pot.
  • Step two, Whisk together eggs with milk and salt and pepper until well combined, set aside.
  • Step 3, Lightly grease a 7-inch springform pan and add the hash browns. *To prevent any chance of leaking, add parchment paper to the springform pan and foil on the outside edge covering the bottom and half way up the sides of the pan.
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