PRESSURE-COOKER HAM & CHEDDAR BREAKFAST CASSEROLE

Pressure-Cooker Ham & Cheddar Breakfast Casserole image

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

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

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., 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. , 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 : Calories 324 calories, Fat 19g fat (9g saturated fat), Cholesterol 239mg cholesterol, Sodium 17mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.