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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!