Instant Pot Breakfast Casserole in a Jar
Ingredients:
For each jar
½ cup cooked, grated potato, or thawed store-bought shredded potatoes/hash browns
½ – ¾ cup extras such as diced raw or cooked veggies, and cooked crumbled sausage or bacon, diced ham, etc
2 eggs, beaten with fork
1–2 tablespoons cheese (pepper jack, cheddar, mozzarella, etc)
salt and pepper
Optional toppings: salsa, fresh tomato, ketchup, hot sauce, maple syrup, herbs, etc
Directions:
Spray the inside of a pint Mason jar with nonstick cooking spray.
Season grated potato with salt and pepper. Add grated potato to the jar and press flat. The tighter you pack the potatoes, the better the egg mixture will stay above it.
Add desired veggies and meat and pour beaten egg over top. Season with salt and pepper. Top with a sprinkle of cheese.
Repeat for 2 more jars.
Add 1 cup of water to the pressure cooker pot and place a trivet inside. Place uncovered jar on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 13 minutes.
When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
To serve, add desired toppings and eat straight from the jar. Can also run a knife around the casserole and pop the whole thing out onto a plate.
Caution: jar will be hot!
Note: 3 mason jars are needed inside the pot for proper cooking. If only making 1 or 2 breakfast casserole jars, fill empty mason jars with warm water and place inside the pot to make a total of 3 jars
