Instant Pot Instructions:

1. Spray an oven safe dish* that fits inside your Instant Pot with non-stick cooking spray. 
2. Add potatoes to the bottom of the pan. Lightly salt and pepper. Lay the bacon on top.
3. In a bowl whisk together the eggs and milk and lightly salt and pepper. Pour the eggs over the potatoes and bacon. 
4. Sprinkle the cheese over the top.
5. Cover the pan with foil. Place it on a trivet with handles. Pour 1 cup of water into bottom of Instant Pot. Lower the pan into the Instant Pot. 
6. Cover the Instant Pot and make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let the pot sit for 5-10 minutes. Move valve to venting. Remove the lid.
7. Remove pan and trivet from Instant Pot. Remove the foil. Slice the breakfast casserole and eat. Top with Tabasco, ketchup or salsa, if desired.

Slow Cooker Instructions (you can easily double this recipe in the slow cooker):

1. Spray your slow cooker with non stick cooking spray. 
2. Add potatoes to the bottom of the slow cooker. Lightly salt and pepper. Lay the bacon on top.
3. In a bowl whisk together the eggs and milk and lightly salt and pepper. Pour the eggs over the potatoes and bacon. 
4. Sprinkle the cheese over the top.
5. Cover and cook on high for 90 minutes to 2 hours, or until eggs are set and potatoes are cooked through.
6. Slice the breakfast casserole and eat. Top with Tabasco, ketchup or salsa, if desired.