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Pressure-Cooker Ham & Cheddar Breakfast Casserole

Source of Recipe

From "Taste of Home Half Homemade"


Recipe Introduction

"This easy, cheesy casserole has made many appearances at holiday breakfasts, potlucks, and even my daughter's college apartment to feed her hungry roommates. It's my go-to recipe for action-packed mornings."

List of Ingredients

â—¦ 6 large eggs
â—¦ ½ cup milk
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon pepper
â—¦ 4 cups frozen shredded hash brown potatoes, thawed
â—¦ 1 cup cubed fully cooked ham
â—¦ ½ medium onion, chopped
â—¦ 2 cups shredded Cheddar cheese
â—¦ 1 cup water


Recipe

Whisk together eggs, milk, salt, and pepper. Combine potatoes, ham, onion, and cheese; transfer to a greased 2-quart soufflé or round baking dish; pour egg mixture over top.

Pour water into a 6-quart electric pressure cooker. Cover baking dish with foil. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed.

Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to the manufacturer's directions. Let casserole stand 10 minutes before serving.

Makes 6 servings



• Test Kitchen Tip:
Other cooked breakfast meats, such as bacon crumbles, turkey sausage or pork sausage, will also work well in this recipe.