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Name: Bacon, Egg, Cheese Casserole - Insta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 6 eggs; 1/2 cup half and half or heavy cream; 1/2 tsp salt; 1/4 tsp pepper; 1 cup frozen hashbrowns; Salt and pepper; 2 handfuls of spinach; 1/2 cup bacon bits; 1 cup grated cheddar cheese; Can add other veggies such as mushrooms onions, bell pepper

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INGREDIENTS

6 eggs
1/2 cup half and half or heavy cream
1/2 tsp salt
1/4 tsp pepper
1 cup frozen hashbrowns
Salt and pepper
2 handfuls of spinach
1/2 cup bacon bits
1 cup grated cheddar cheese
Can add other veggies such as mushrooms ; onions, bell pepper

INSTRUCTIONS

1. Beat eggs. In a bowl whisk together the eggs and the half and half. Add in 1/2 tsp salt and 1/4 tsp pepper. Set aside.

2. Layer ingredients. Spray an oven safe dish that will fit inside your Instant Pot with non-stick cooking spray. I used my Fat Daddios 7 inch by 3 inch cake pan*. Layer the hashbrowns in the bottom of the pan. Lightly salt and pepper the hashbrowns. Then layer on the spinach, bacon bits and finally the cheddar. Pour the egg mixture over the top of everything.

3. Prepare to cook. Pour 1 cup of water in the bottom of your Instant Pot. Place a trivet* in the bottom of the pot. Cover your casserole pan loosely with foil. Use a foil sling or silicone sling to lower the pan into the Instant Pot, on top of the trivet.

4. Pressure cook. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure. Let the pressure release naturally for 10 minutes and then move the valve to venting.

5. Serve. Open the pot and carefully use the sling to remove the pan. Remove the foil. Cut the casserole and serve. If you prefer you can stick the casserole under your oven’s broiler for a couple minutes

NOTES

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Bacon, Egg, Cheese Casserole - Insta

6 eggs
1/2 cup half and half or heavy cream
1/2 tsp salt
1/4 tsp pepper
1 cup frozen hashbrowns
 Salt and pepper
2 handfuls of spinach
1/2 cup bacon bits
1 cup grated cheddar cheese
 Can add other veggies such as mushrooms onions, bell pepper

1.  Beat eggs. In a bowl whisk together the eggs and the half and half. Add in 1/2 tsp salt and 1/4 tsp pepper. Set aside.
2.  Layer ingredients. Spray an oven safe dish that will fit inside your Instant Pot with non-stick cooking spray. I used my Fat Daddios 7 inch by 3 inch cake pan*. Layer the hashbrowns in the bottom of the pan. Lightly salt and pepper the hashbrowns. Then layer on the spinach, bacon bits and finally the cheddar. Pour the egg mixture over the top of everything.
3.  Prepare to cook. Pour 1 cup of water in the bottom of your Instant Pot. Place a trivet* in the bottom of the pot. Cover your casserole pan loosely with foil. Use a foil sling or silicone sling to lower the pan into the Instant Pot, on top of the trivet. 
4.  Pressure cook. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure. Let the pressure release naturally for 10 minutes and then move the valve to venting.
5.  Serve. Open the pot and carefully use the sling to remove the pan. Remove the foil. Cut the casserole and serve. If you prefer you can stick the casserole under your oven’s broiler for a couple minutes

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Nutrition

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Serving Size: 1 (884g)
Recipe Makes: 1

Calories: 915
Calories from Fat: 515 (56%)

Amt Per Serving		% DV

	Total Fat 57.2g	76 %
	Saturated Fat 34.2g	171 %
	Monounsaturated Fat 17.4g
	Polyunsanturated Fat 2.3g
Cholesterol 185.3mg		57 %
Sodium 2020.5mg		70 %
Potassium 1330.1mg		35 %
Total Carbohydrate 37.3g		11 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 37.2g
Protein 63g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 915

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