Tex-Mex Breakfast

This breakfast is hearty enough for a late-night meal or snack and easy enough to prepare. Let your Instant Pot^® take the lead, then cuddle back up in bed and binge-watch that show you’ve been dying to see.

• Hands-On Time: 15 minutes

• Cook Time: 10 minutes

Serves 4

---

6 large eggs

¹/₂ teaspoon sea salt

¹/₄ teaspoon ground black pepper

¹/₈ teaspoon chili powder

¹/₂ cup shredded Cheddar cheese

1 small Roma tomato, diced

2 tablespoons butter

2 small (or 1 large) Yukon gold potatoes, grated

2 cups cubed cooked ham

1 small onion, peeled and diced

1 small jalapeño, seeded and diced

¹/₂ cup sliced button mushrooms

2 cups water

1 In a medium bowl, whisk together eggs, salt, pepper, and chili powder. Stir in cheese and tomato. Set aside.

2 Press the Sauté button on Instant Pot^®. Heat the butter and stir-fry potatoes, ham, onion, jalapeño, and mushrooms for approximately 5 minutes until the potatoes are tender and onions are translucent.

3 Transfer cooked mixture to a 7-cup greased glass dish. Pour whisked eggs over the potato mixture.

4 Place trivet in Instant Pot^®. Pour in water. Place dish with egg mixture onto trivet. Lock lid.

5 Press the Manual button and adjust time to 5 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.

6 Remove dish from the Instant Pot^®. Let sit at room temperature for 5–10 minutes to allow the eggs to set. Slice and serve warm.