Instant Pot Sheepherder’s Breakfast—chopped bacon, hash browns, baked eggs and a little cheese sprinkled on top. A perfect brunch for 4 or 5 people.
Instant Pot Sheepherder’s Breakfast
There are two types of people in this world. Those who like the runny egg and those who don’t. When I was young my BFF would call them “dippy eggs.” Meaning you could dip your toast into the eggs. I love the dippy eggs so very much. A piece of toast with avocado and a runny egg on top is my jam. It’s like a sauce that you didn’t have to make. Greg is a over-hard egg type of person and at that point I say to him “why don’t you just scramble the eggs?”
This Instant Pot sheepherder’s breakfast is basically hashbrowns tossed in bacon fat and then eggs are baked on top of the bed of hashbrowns. I loved this breakfast for dinner and only wished that I had more time to enjoy it as we were running out the door for Skyler’s basketball game. I’ll definitely be making again this soon.
I haven’t tried this recipe in the oven but I think it would be perfect to make in a cast iron pan on the stove or baked in the oven. Try following these directions if you’d prefer that method.
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Equipment needed: 6 or 8 quart Instant Pot, kitchen shears, deep pot in pot dish, trivet/sling
- 6 strips of uncooked bacon
- 1 cup diced onion
- 1/4 cup water
- 16 oz frozen hash browns
- Salt and pepper
- 5 eggs
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/2 cup shredded cheese (of your choice, I used colby jack)
- Turn Instant Pot to sauté setting. While it is heating up cut the bacon into ½ inch pieces. I use kitchen shears* for this step. When the display says hot add the bacon and onions into the pot. Cook until bacon is crispy.
- Pour in the water and scrape the bottom of the pot until clean. Turn off the Instant Pot. Toss the hash browns into the pot and toss well so they are coated in the bacon grease. Salt and pepper well the hash browns.
- Add the hash browns into a pot-in-pot dish that has been sprayed with non stick spray (I used the fat daddios 7×4 inch pan*). Make 5 small wells in the hash browns with the back of a spoon. Crack the 5 eggs into each of the wells. Sprinkle the eggs with the kosher salt and pepper.
- Clean out the Instant Pot. Pour 1 cup water into bottom of cleaned out Instant Pot. Place the pot-in-pot dish on top of a trivet/sling*. Lower the sling and dish into the Instant Pot.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for runny eggs and 15 minutes for harder set eggs. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Sprinkle cheese on top of eggs and cover the Instant Pot and let it sit for 5-10 more minutes on the warm setting while the cheese melts.
- Serve with a few drops of tabasco sauce. Enjoy!
- Category: Breakfast
- Method: Instant Pot
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