Peppers Morning Hash

Prep time: 20 minutes.

Cook time: 15 minutes.

Serves: 3.

Effort: Medium

Ingredients :              

6 eggs               

½ green bell pepper, chopped               

2 bacon slices, chopped                

½ yellow bell pepper, chopped               

½ cup cheddar cheese                

½ red bell pepper, chopped               

¼ teaspoon black pepper              

¼ teaspoon salt               

1 tablespoon milk               

6-inch springform pan               

Aluminum foil (tool)

Instructions :

1- Add the bacon to the Instant Pot and select the “Sauté” function to cook for 3 minutes.  

2- Transfer the crispy cooked bacon to the greased “spring pan.”  

3- Add all the bell peppers on top of the bacon.  

4- Crack all the eggs in a bowl and whisk them well with the milk.  

5- Pour the eggs mixture over the bell peppers in the spring pan.  

6- Sprinkle salt and pepper on top and cover with aluminum foil.  

7- Pour some water into the Instant Pot, set the trivet inside, and then place the covered spring pan over the trivet.  

8- Press the “Manual” key, adjust its settings to High pressure for 15 minutes.  

9- After it is  cooked, do a Natural release to release the steam.  

10- Remove the lid and the spring pan. Transfer the hash to a plate.  

11- Sprinkle cheddar cheese on top and serve.

Nutrition Values (Per Serving) :              

Calories: 406

Carbohydrate: 23.1g               

Protein: 27.9g               

Fat: 19.2g               

Sodium: 512mg