Step 1

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

Step 2

Add in any extra veggies that you would like and saute until tender, about 3 minutes.

Step 3

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

Step 4

Grease a heat proof container that will fit into your Pressure Cooker. I used a round metal bowl.

Step 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.

Step 6

Pour the egg mixture into your greased, heat proof container.

Step 7

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.

Step 8

Lock lid and set to high pressure for 20 minutes with a quick release at the end.

Step 9

Loosen edges then dump out onto large plate.

Step 10

Serve with green onions and extra shredded cheese!