Easy Egg Bake for the Instant Pot

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 406.1

Total Fat: 29.6 g
Cholesterol: 445.6 mg
Sodium: 336.4 mg
Total Carbs: 1.5 g
Dietary Fiber: 0.2 g
Protein: 25.9 g

View full nutritional breakdown of Easy Egg Bake for the Instant Pot calories by ingredient

Introduction

An easy to prepare breakfast dish to make in the Instant Pot. Great if you're trying to eat Keto-friendly. An easy to prepare breakfast dish to make in the Instant Pot. Great if you're trying to eat Keto-friendly.

Minutes to Prepare: 5

Minutes to Cook: 20

Number of Servings: 4

Ingredients

8 XL eggs

8 slicked bacon, cooked & chopped

1 cup sliced mushrooms, fresh

2 tbsp chives, dried

4 tbsp Heavy Whipping Cream

1 cup Cheese - Kraft Shredded Cheddar Cheese

Salt & pepper to taste

Tips

Easy prep, can use pre-cooked bacon.

Directions

1. Cook the bacon and chop into bite size pieces.
2. Whisk eggs and heavy whipping cream.
3. Add the remaining ingredients and stir to combine.
4. Using any oven safe dish that will fit inside your Instant Pot, spray light with non-stick spray Pour egg mixture into dish.
5. Put your trivet in the inner pot, add 1 cup water and place your egg dish on the trivet.
6. Place your lid on the IP, setting the steam valve to sealing, select Pressure and set time for 20 minutes. Walk away and let it do it's magic. When the time is up, do a QPR.
7. Remove pan and loosen egg mixture with a spatula and turn out onto a serving dish.
8. Enjoy

Serving Size: 4