Pressure-Cooker Ham & Cheddar Breakfast Casserole

Name: Pressure-Cooker Ham & Cheddar Breakfast Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings.
Ingredients: 6 large eggs; 1/2 cup 2% milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 cups frozen shredded hash brown potatoes, thawed; 1 cup cubed fully cooked ham; 1/2 medium onion, chopped; 2 cups shredded cheddar cheese

TOTAL TIME: Prep: 20 min. Cook: 35 min. + releasing YIELD: 6 servings.

This easy, cheesy casserole has made 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. —Patty Bernhard, Greenville, Ohio

Ingredients

6 large eggs
1/2 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups frozen shredded hash brown potatoes, thawed
1 cup cubed fully cooked ham
1/2 medium onion, chopped
2 cups shredded cheddar cheese

Directions

1. Whisk together eggs, milk, salt and pepper. Combine the potatoes, ham, onion and cheese; transfer to a greased 1-1/2-qt. baking dish; pour egg mixture over top. Cover dish with foil.
2. Place trivet insert and 1 cup water into a 6-qt. electric pressure cooker. Fold an 18x12-in. piece of foil into thirds, making a sling. Use the sling to lower dish onto trivet. Lock lid; close pressure-release valve.
3. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Let stand 10 minutes before serving.

Nutrition Facts

1 serving: 324 calories, 19g fat (9g saturated fat), 239mg cholesterol, 17mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 22g protein.

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