Pressure Cooker Cheesy Egg Bake


5-Ingredient Pressure Cooker Cheesy Egg Bake

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8


  • 6 slices bacon, chopped
  • 2 cups frozen hash browns
  • 8 eggs
  • ¼ cup milk
  • 1 cup shredded cheddar cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • **optional ad-ins: onion, red pepper, spinach, mushrooms, green onions


  1. Chop up bacon into small pieces then saute in pressure cooker until crispy.

  2. Add in frozen hash browns and stir until slightly thawed, about two minutes.

  3. Whisk together eggs, milk, shredded cheese, and salt and pepper. Pour directly over potatoes and lock lid onto pressure cooker.

  4. Set to high pressure for 5 minutes and do a quick release at the end.

  5. Loosen edges then dump out onto large plate.

  6. Serve with green onions and extra shredded cheese!

Recipe from:

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1 Comment

  1. I tried the Cheesy Egg Bake and I too had the problem of under-cooked eggs. I cooked longer and that was too long. I can’t think of any CorningWare or other bakeware that would fit into my Pot.
    Inspite of it being over-cooked the people at the Carry-in really liked it.
    Another issue was with your website. I O’Shea the print button any got the recipe and about 25 other pages of photos of other dishes plus all the comments. This should not happen!!

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