Step 1

Add 1 tbsp of the butter to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Once the butter’s melted, add in the onion and allow to cook or about 2-3 minutes until it begins to soften and lightly brown in color

Step 2

Then, add in the sausage, prosciutto (or bacon) and mushrooms along with the other 1 tbsp of butter. Stir often for another 3 minutes until the meat has cooked and everything is nice and sautéed. When done, remove and place in a bowl and slice up any sausage if you used the frozen kind before cooking (Note: The bottom of the liner pot will get sticky with a lot of the remnants from everything cooking in the pot. Don’t worry about iit as we’ll be using it again for steaming purposes when we cook our casserole. To that point, you CAN rinse it if you fear a “burn” message, but that didn’t happen to me at all)

Step 3

Using a whisk, beat the eggs in a large bowl, add in the half & half (or milk) and chives. Set aside

Step 4

With some more butter, GENEROUSLY grease a 6×3 springform pan (this one will perfectly fit your 6qt and 8qt Instant Pot) OR a 1.5 qt Corningware casserole dish. Make sure the side latch is in locked position and that you grease every nook & cranny so the eggs, meat and veggies don’t stick!

Step 5

Assemble the casserole: Coat the bottom layer of the springform pan or Corningware casserole dish so it’s totally covered with the frozen hash browns. Then, add in all the sautéed veggies/meat from the bowl and pack it in nicely. Next, top with about 1 cup of the shredded cheddar so it covers all of the meat. Lastly, pour the egg mixture over the top. Secure the top of the springform pan (or pyrex bowl) with foil, leaving enough room so the foil isn’t directly touching the egg or cheese and won’t stick as it cooks (Note: It’s okay if some egg seeps out of the bottom sides of the spring form pan. Not a big deal. You can also wrap the bottom of the springform pan with foil to prevent any leakage).

Step 6

Add the trivet (with the handles folded under it) and 1.5 cups of water to the liner pot and rest the springform pan or Corningware casserole dish on top of it by lowering it in while gripping the lip of the upper rim of the pan

Step 7

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 30 minutes (or 40 minutes if you want your eggs to be much firmer instead of slightly over easy, which I love). Quick release when done (Note: It’s perfectly normal for some of the egg mixture to spill out into the water in the pot while cooking. So don’t freak out if you see that when you remove the springform pan. This will not happen if you use a Corningware casserole dish)

Step 8

Carefully remove the springform pan with a dish towel by gripping the lip of the pan’s upper rim and pulling it out to rest on the countertop. Remove, the foil, lightly unlatch the side of the pan, use a butter knife to lightly cut around the edges so it’s removed and transfer to a plate. If using a Corningware casserole dish, you will leave it where it is and slice in the dish. Serve in slices, like a cake

Step 9

Enjoy!