Pepper, onion and ham go into this classic breakfast dish made simple. It’s the perfect entree to enjoy after church or another early outing.
—Connie Eaton, Pittsburgh, PA
Prep: 25 min. • Cook: 35 min. + releasing • Makes: 6 servings
1 Tbsp. olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
1 cup water
12 large eggs
1 tsp. hot pepper sauce
1/2 tsp. salt
1/4 tsp. pepper
8 oz. sliced deli ham, chopped
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided
1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 1 1/2 qt. (6- or 7-in.) souffle or round baking dish. Wipe pressure cooker clean. Pour in water.
2. In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Cover baking dish with foil and place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed.
3. Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes; quick-release any remaining pressure according to manufacturer’s instructions.
1 WEDGE: 320 cal., 19g fat (7g sat. fat), 407mg chol., 822mg sod., 12g carb. (3g sugars, 1g fiber), 25g pro.