Ingredients
6 large eggs1/2 cup 2% milk1/2 teaspoon salt1/4 teaspoon pepper4 cups frozen shredded hash brown potatoes, thawed1 cup cubed fully cooked ham1/2 medium onion, chopped2 cups shredded cheddar cheese
Preparation
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.
