Description
Cheesy hashbrown, egg and bacon casserole that you can make in the Instant Pot or the Crockpot.
Ingredients
Scale
Equipment needed: deep pot in pot dish and sling/trivet
- 6 cups frozen hashbrowns
- 3/4 cup cooked bacon crumbles (plus more for top)
- 3 tsp dried onion flakes
- 1 green bell pepper, cored and diced
- 1 1/2 cups shredded sharp cheddar cheese
- 6 eggs
- 2 Tbsp milk
- 1/4 tsp garlic salt
- 1/4 tsp pepper
Instructions
Instant Pot Instructions:
- Spray a deep pot-in-pot dish with non-stick cooking spray. I used a 3 quart Instant Pot liner* inside by 6 quart Instant Pot as a pot-in-pot dish.
- Layer the following ingredients inside the dish: 2 cups hashbrowns, ¼ cup bacon crumbles, 1 tsp onion flakes, ⅓ of the green pepper, ½ cup cheese. Then repeat 2 more times.
- In a bowl beat the eggs, milk, salt and pepper together. Pour the egg mixture over the top of the hashbrown mixture.
- Pour 1 ½ cups water in bottom of Instant Pot. Place the dish on top of a sling/trivet* and lower the dish into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Top with extra pieces of bacon, if desired. Scoop and serve and enjoy!
Slow Cooker Instructions:
- Spray slow cooker with non-stick cooking spray.
- Layer the following ingredients inside the crockpot: 2 cups hashbrowns, ¼ cup bacon crumbles, 1 tsp onion flakes, ⅓ of the green pepper, ½ cup cheese. Then repeat 2 more times.
- In a bowl beat the eggs, milk, salt and pepper together. Pour the egg mixture over the top of the hashbrown mixture.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours.
- Top with extra pieces of bacon, if desired. Scoop and serve and enjoy!
Notes
You can substitute cubes of ham in the place of the bacon.
- Category: Breakfast
- Method: Instant Pot or Slow Cooker