Instant Pot Instructions:

1. Spray a pan that fits inside your Instant Pot with non stick cooking spray (I used this Fat daddios pan: 7 inch by 3 inch*).
2. Add the hashbrowns into the bottom of the pan. Sprinkle the hashbrowns with garlic salt.
3. Layer the pepper jack cheese, ham, green onions, red bell peppers and jalapenos on top. 
4. Beat the eggs, salt and pepper and Greek yogurt together. Pour the mixture over the top. 
5. Place a paper towel on top of the pan and secure it with foil. Place the pan on top of a trivet.
6. Pour 1 cup water into bottom of Instant Pot. Lower the pan into the Instant Pot. 
7. 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 the pot sit for 5 minutes and then move the valve to venting. Remove the lid, pan, foil and paper towel. 
8. Serve breakfast casserole with tabasco sauce. 

Slow Cooker Instructions: 

1. Spray slow cooker with non-stick cooking spray. Add the hashbrowns into the bottom of the slow cooker. Sprinkle the hashbrowns with garlic salt.
2. Layer the pepper jack cheese, ham, green onions, red bell peppers and jalapenos on top. 
3. Beat the eggs, salt and pepper and Greek yogurt together. Pour the mixture over the top. 
4. Place a paper towel on top of the slow cooker and secure the paper towel with the lid.
5. Cook on high for 90 minutes to 3 hours. 
6. Serve breakfast casserole with tabasco sauce.