![]() Makes 8-10 servings, according to how you divide it up. Take out and let rest for 10 minutes with the aluminum foil back on, but be careful not to let the cheese stick to the foil. Pour the Egg mixture over the Casserole slowly so the mixture soaks into the other ingredients.Įvenly spread the 2 cups of cheese across the Casserole.Ĭover the dish with a piece of aluminum foil, and place in the center of the oven.Ĭook for 20 minutes, remove the aluminum foil and cook for a additional 10-15 minutes making sure that the cheese is browned. In a large bowl, break the 8 eggs, add in the 1/2 cup of 1/2 & 1/2, salt and pepper. Spread out the Sausage/Pepper/Onion mixture evenly over the layer of Dough.Īdd the package of Simply Potatoes Hashbrowns, evenly spread and lightly compacting the Hashbrowns. Spread out the Crescent Rolls over the bottom of the dish, bringing the dough up the sides as much as possible, closing any seams up by pinching them together. Cook and crumble the bacon and breakfast sausage (if not using a precooked variety). Spread the first batch of potatoes in an even layer over the bottom of the pan and season generously with salt and pepper. Grease a casserole pan with cooking spray then spread out half of the shredded hash browns in an even layer. Bake until cooked through and browned, about 20-25 minutes. Divide into 1 1/2-inch balls and place on prepared baking sheet. In a medium bowl, combine sausage, cream cheese, Bisquick, cheddar cheese, and hashbrowns, and mix until well combined. Allow the butter to melt, swirling to coat the bottom of the skillet. Preheat oven to 400☏ and line a baking sheet with parchment paper. Using a 9 x 13 Glass Casserole dish spray with a light coat of cooking spray. Heat a large skillet over medium-high heat and add 2 tablespoons butter and 1 tablespoon oil. With foil sling, carefully remove dish from insert before serving.Īdd in Peppers and Onion and cook until translucent. Set pressure valve to VENTING to quick-release pressure. Select MANUAL cook on high pressure 38 minutes. Secure lid set pressure valve to SEALING. Pour egg mixture over hash brown mixture. Place baking dish on rack in Instant Pot®. Make sure sides of foil sling are sticking up alongside insert on both sides of dish. ![]() Carefully lower dish into insert, holding sides of foil sling. In large bowl, beat eggs, half-and-half, salt and pepper with whisk until well blended.Place Instant Pot® rack on bottom of insert add 1 cup water. Carefully wipe pot clean with paper towels.Spoon vegetable mixture into baking dish stir in hash browns, 1 cup of the cheese, the broccoli and ham until well blended. Add bell pepper and green onions cook 1 to 2 minutes or until crisp-tender. On 6-quart Instant Pot®, select SAUTE adjust to normal.Fold foil in half lengthwise fold again in half lengthwise to make a foil sling (16x3 inches). Make a foil sling by tearing off a 16x12-inch piece of heavy-duty foil. Spray 1 1/2-quart round baking dish without handles to fit in Instant Pot® (3 1/4 inches deep x 7 1/4 inches wide) with cooking spray.
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