RECIPE: 5 INGREDIENT PRESSURE COOKER CHEESY EGG BAKE

What’s for breakfast? ask no further, we have you covered.

 

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves: 4

 

INGREDIENTS

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

INSTRUCTIONS

 

1. Chop up bacon into small pieces then sauté in your DEFY pressure cooker until crispy.
2. Add in any extra veggies that you would like and sauté until tender, about 3 minutes.
3. Add in frozen hash browns and stir until slightly thawed, about two minutes.
4. Grease a heat proof container that will fit into your DEFY Pressure Cooker.
5. Whisk together eggs, milk, shredded cheese, and salt and pepper in a separate bowl and then add bacon and veggie mixture to the eggs.
6. Pour the egg mixture into your greased, heat proof container.
7. Pour 1 ½ cups of water into your DEFY pressure cooker and set trivet inside. Place heat proof bowl with egg mixture on top of trivet.
8. Lock lid and set to high pressure for 10 minutes with a quick release at the end.
9. Loosen edges, then place your cheesy egg bake out onto a large plate.
10. Serve with green onions and extra shredded cheese!

The Kitcshen Cat says, the best part of this cheesy yumminess is how it looks like a deep-dish pizza and is effortless to serve! Simply cut it into big pie wedges and dig in.

The Defy pressure cooker is available at Takealot for R 1 199, click here to buy 

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