Step 1

Spray a deep pot-in-pot dish with non-stick cooking spray. I used a 3 quart Instant Pot liner* inside by 6 quart Instant Pot as a pot-in-pot dish.

Step 2

Layer the following ingredients inside the dish: 2 cups hashbrowns, ¼ cup bacon crumbles, 1 tsp onion flakes, ⅓ of the green pepper, ½ cup cheese. Then repeat 2 more times.

Step 3

In a bowl beat the eggs, milk, salt and pepper together. Pour the egg mixture over the top of the hashbrown mixture.

Step 4

Pour 1 ½ cups water in bottom of Instant Pot. Place the dish on top of a sling/trivet* and lower the dish into the Instant Pot.

Step 5

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Step 6

Top with extra pieces of bacon, if desired. Scoop and serve and enjoy!

Step 7

Spray slow cooker with non-stick cooking spray.

Step 8

Layer the following ingredients inside the crockpot: 2 cups hashbrowns, ¼ cup bacon crumbles, 1 tsp onion flakes, ⅓ of the green pepper, ½ cup cheese. Then repeat 2 more times.

Step 9

In a bowl beat the eggs, milk, salt and pepper together. Pour the egg mixture over the top of the hashbrown mixture.

Step 10

Cover and cook on high for 2-3 hours or on low for 4-6 hours.

Step 11

Top with extra pieces of bacon, if desired. Scoop and serve and enjoy!