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.
Ingredients
- 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
- Add vegetables and sauté for three minutes or so, until they are tender.
- Add hash browns. Still till they thaw slightly.
- Grease oven-proof container that fits in the pressure pot. A round metal bowl works fine.
- Whisk milk, eggs, salt, pepper and cheese in separate bowl. Add vegetables to the eggs.
- Pour mixture into the oven-proof container.
- Add 1½ cups of filtered water to pressure pot. Set the trivet in it. Place oven-proof bowl of egg mixture on trivet.
- Lock pressure pot lid. Set on High pressure for 15-20 minutes. Use a quick pressure release after that time.
- Loosen edges of mixture and dump on a large sized plate. 9. Serve using extra cheese and green onions, if desired.
