2 slices Applewood bacon
2 thick slices deli ham
1 cup ground sausage (I used pre-cooked for ease)
1 cup shredded cheddar
1 cup shredded pepperjack
3 slices, diced, swiss cheese
1 cup broccoli (after removing most stems)
1lbs refrigerated or frozen hashbrowns
1 large sweet onion, diced
1/4 cup heavy whipping cream
salt & pepper
Directions: Sautee in inner pot bacon; once greased, add in onion and sausage crumbles. Sautee until all items browned and golden. Add in small amount of water to sautee items to deglaze the pan (~1/8 cup?). Remove all items from inner pot.
With a fork, mix 12 eggs with 1/4 cup heavy cream. Add in a dash of both salt & pepper.
In silicone bundt pan, generously grease. Place 1 cup pepperjack cheese on base. Cover with hashbrowns. Next add diced swiss cheese. Sprinkle on both broccoli and ham. Next, add the entire sausage/onion/bacon mixture. Spread evenly. Pour egg mixture over all items. Finally, spread with shredded cheddar.
Place 1.5 cups water in inner pot. Next add the trivet. Carefully add in the bundt pan (if using silicone, it WILL be wobbly!) Cover with aluminum foil.
Do high pressure for 38 minutes, manual pressure release. Once pressure is released, use trivet handles to remove casserole. If there is any grease or water from the base on edges, carefully tilt to drain. Then turn onto a plate. Cut and serve immediately!
Video by: Jackie of All Things Domestic