Cheesy, delicious, and hearty, this amazing 5 Ingredient Pressure Cooker Cheesy Egg Bake can be on your table in only 30 minutes!
Lately I’ve been all a mix of emotions around this blog. I’m having a hard time making peace with the fact that I may be plugging along at the pace I’m going right now for another 3-5 years before I see anything come from it. It’s caused me to ask myself if it’s really worth it and I’ve had several heart moments that seem to keep pushing me forward. I feel like I’m in a season of waiting right now, not just with the blog, but with other things in my life right now. It feels like a time where I need to keep putting forth effort every day and trust that it will bring about change for the better.
Most days I absolutely love getting to work from home, and feel so privileged that I get to do so. Airbnb and my job working as an author’s assistant have allowed me to do that, but I know those things might not last forever. So, then what? I’ve been asked by many of you how the blog is doing, which I usually take to mean as, “are you making money from that thing yet?” Right now, no, but I have to keep reminding myself that the skills I’ve learned in the past year have been invaluable.
A year ago, my photography was looking like this, and I had no idea what the word “monetizing” meant, or how to read a heatmap, or how to build my own wordpress site, or even how to write a decent post! I’m still so far from where I want to be, but every once in awhile it’s so crucial to remind myself what the journey has produced, rather than always focusing on the end goal. Rome wasn’t built in a day, right?
I hope this is an encouragement for anyone who is feeling stuck and wondering whether it’s worth it. I think it is!! I think it’s totally worth it. Even if you get to the “end” with less success than you originally hoped for, the experience of the process itself most likely taught you way more than you ever could have imagined. It’s really easy to look at successful people in your industry and think that they got there overnight. It’s not true. There are 3 food bloggers that I follow pretty regularly and they’re all pushing about 9 years of doing this thing! 9 years of growth, challenging themselves, continuing even when it seems counter cultural, waking up and choosing to work hard every day, and believing that the end goal will be all worth it. That’s my inspiration when I feel like quitting. It’s just going to take time.
Aaaand that concludes my sermon for the day 🙂
HOW ABOUT THIS EGG BAKE??? Once again, the pressure cooker wins big.
I started by chopping up the bacon and cooking it right in the pressure cooker on the saute setting. Once it was crispy, I added frozen hash browns (and optional chopped veggies) and cooked for 2 minutes just to slightly thaw them and soften the veggies. Lastly, I beat my eggs with the milk, shredded cheese, and salt and pepper, then poured that into a greased metal bowl that fits inside my pressure cooker. I mixed my bacon and hash brown mixture into the eggs and then placed the whole bowl on top of a trivet in the pressure cooker. *Don’t forget to add a cup of water to the bottom of your pressure cooker or you’ll have some troubles!
The lid then goes on the pressure cooker and cooks on high pressure for 20 minutes with a quick release. I loosened the edges then tipped it out onto a plate and topped with green onions and some extra cheese! If you want to stay nice and simple, just stick with the 5 basic ingredients. If you want to add a little extra oomph, spinach, red pepper, onion, and mushrooms would all be great options.
I love how this looks like a big deep dish pizza and it’s a snap to serve! Cut into big pie wedges and dig in 🙂
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5 Ingredient Pressure Cooker Cheesy Egg Bake
- Total Time: 25 mins
- Yield: 4
*Recipe edited on 11.13.17
- 6 slices bacon, chopped
- 2 cups frozen hash browns
- 6 eggs
- ¼ cup milk
- ½ cup shredded cheddar cheese
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- **optional add-ins: onion, red pepper, spinach, mushrooms, green onions
- Chop up bacon into small pieces then saute in pressure cooker until crispy.
- Add in any extra veggies that you would like and saute until tender, about 3 minutes.
- Add in frozen hash browns and stir until slightly thawed, about two minutes.
- Grease a heat proof container that will fit into your Pressure Cooker. I used a round metal bowl.
- Whisk together eggs, milk, shredded cheese, and salt and pepper in a separate bowl and then add bacon and veggie mixture to the eggs.
- Pour the egg mixture into your greased, heat proof container.
- Pour 1 ½ cups of water into your pressure cooker and set trivet inside. Place heat proof bowl with egg mixture on top of trivet.
- Lock lid and set to high pressure for 20 minutes with a quick release at the end.
- Loosen edges then dump out onto large plate.
- Serve with green onions and extra shredded cheese!
- Prep Time: 5 mins
- Cook Time: 20 mins
Other Pressure Cooker Egg Recipes You’ll Love!
Pressure Cooker Sausage And Egg Breakfast Tacos
Pressure Cooker 5 Ingredient Breakfast Sandwiches
28 thoughts on “5 Ingredient Pressure Cooker Cheesy Egg Bake”
Uh, woah. This little number is prettier than I am, and it only took 15 minutes to get ready. Talk about a masterpiece!!!
Ahhh, thanks so much Karly 🙂 Let me know if you make it!
Love this. Thanks for sharing!
You’re welcome, Lynne! I hope you like it!
I tried this but there isn’t enough liquid and the instant pot won’t come to pressure, so it’s not cooking. I think we’re going to have to dump it into a casserole dish and bake.
Hi Danielle, I didn’t have any trouble with this myself, but have had a few other readers say the same thing! I went ahead and adjusted the recipe with a recommendation to cook this in a heat proof container inside your pressure cooker so you can put a trivet in the pressure cooker and pour water around the container so it won’t time out on you.
Help! I used the edited recipe but still had trouble…I put everything in a glass Pyrex bowl and it took 10 minutes plus 5 plus 5 plus 5 to cook the OUTSIDE of it; the inside was still liquid. I’m new to pressure cooking so I’m wondering what you recommend? I understand Pyrex may take longer to cook and maybe it would be easier if I’d used an aluminum pan or two smaller ones stacked? The taste was amazing once we microwaved it to finish cooking 😉 Definitely want to try again. What do you recommend?
also, I just realized I used the original amounts (8 eggs and 1 c cheese) so maybe that was part of the problem?
Hi Jill! Did you add any additional mix-ins? Also, it could be the depth of your Pyrex – a shallow but wide dish might be a better solution for you! Or, just continue to use your same Pyrex and plan on cooking it for 15-20 next time 🙂
My pressure cooker overheats as soon as it reaches pressure, I’ve even tried adding a few cups of water with the same result. Low pressure seems to cook it but I’m still working on the timing :/
Thanks for the note! I actually edited the recipe as I’ve seen some others having the same issue. My suggestion is to pour your egg mixture into a heat-proof container and cook it on top of the trivet with some water inside the pressure cooker. I hope it works out better for you 🙂
I tried this today and it turned out so pretty. My wife and I were amazed at how delicate the eggs were. Definitely doing this again!
So glad you loved the recipe Chris! Check out my pressure cooking tab for more recipes like it 🙂
Howdy! I recently purchased an electric pressure cooker and I’m hooked! I used your recepie as a starting point and added red and yellow bell peppers, turkey sausage, hashbrowns, diced sweet onion, chopped green onion, and a little garlic. I also added more cheese, I mixed some in and then made a middle layer of cheese which worked out nicely. I also used 10 eggs and a 3in aluminum baking pan. I only used 3/4 cup of water and 15min on high with quick release. The first time I made i set it to 8 mins and it was not done and very runny so i doubled the time from the get go this timw and it came out perfect! Thank you! It made enough for about 4 people.
That sounds like such a tasty rendition! I’m glad you figured out the right amount of time – with all of the extra additions, it makes sense that it took longer.
Great recipe ! My family LOVED it ! I was really worried trying it with the reviews on how it was still runny but it was cooked to perfection IF you follow the recipe ! Lol Thank you !!!
Thanks so much for the feedback Rendi! It’s one of my go-to recipes for breakfast, lunch, OR dinner. Glad it was a hit with your family 🙂
This sounds really good.
I am new at the pressure cooker thing.
I don’t have a trivit. Suggestions on what to use.
Hi Carol! If you’re wanting to start using your pressure cooker more, I would definitely recommend getting a trivet! Here’s a simple $5 one on Amazon. http://amzn.to/2nlHk1P.
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