The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Ina Garten's Lemon Chicken 🌄 💤
Ina Garten's Roasted Asparagus 🌄 💤
Ina Garten's Roasted Asparagus With Scrambled Eggs 🌄 💤 ⏳
Ina Garten's Slow Cooked Scrambled Eggs With Green Herbs 🌄 💤 ⏳
Individual Meatloaf 💤 ⏳
Instant Pot Breakfast Bites 🌄 💤 ⏳
Instant Pot Breakfast Quiche 🌄 💤 ⏳
Instant Pot Butter Chicken 🌄 💤 ⏳
🖨 🖨
Instant Pot Breakfast Quiche
Instant Pot Breakfast Quiche
{Serving suggestion only*}
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Create restaurant-quality breakfast at home with this Instant Pot Breakfast Quiche featuring a crispy hash brown crust layered with savory sausage, bell peppers, and a fluffy egg custard. Perfect for brunch gatherings or make-ahead breakfasts, this pressure cooker method ensures consistent results without heating up your kitchen. Two preparation methods offer flexibility while maintaining the perfect balance of textures—crispy potatoes, savory meat, and creamy eggs studded with melted cheese. Freezes beautifully for quick, satisfying morning meals.
No Jump Zone
Ingredients
2 cups hash browns. You need enough potatoes so they will completely cover the bottom of the pan with a generous layer. (I used Simply Potatoes, but you can use any fresh or frozen hash browns.)
5 eggs
1/2 cup heavy cream
1/2 cup cooked, chopped sausage, bacon or ham. Or 7 sausage patties, cooked.
2 TBS chopped chives or chopped green onions
1/4 cup chopped bell peppers. (I use the tri-color already-chopped peppers from the store.)

(continued in the next column ↗️)

2/3 cup grated cheese - I used Monterrey Jack and Cheddar mixed. (Pepper jack would be good and spicy.)
1/8 tsp pepper
salt to taste
You can add and/or substitute hot sauce, chopped veggies, diced mushrooms as you wish, but if you add too much stuff you might have too much mix.
1/4 cup shredded cheese to sprinkle on top.
1 cup water for pressure cooker
Directions
Spray the pan with the cooking spray. Set aside.
Prepare the potatoes per the instructions on the package. I like to get mine pretty crispy on the outside.

METHOD 1:
  • While the potatoes are cooking, add all ingredients, except the water and the cheese for the top, into a bowl and mix with a mixer until the mixture is light and airy and fully incorporated.
  • Mixing this enough to get it fluffy is important.
  • Put the fried potatoes into the bottom of the pan, and then pour in the egg mixture.
  • Sprinkle the remaining cheese on top.
METHOD 2:
  • While the potatoes are cooking, place the eggs, cream, green onions or chives, bell peppers, and salt and pepper, into a bowl and mix with a mixer until the mixture is light and airy and fully incorporated.
  • Mixing this enough to get it fluffy is important.
  • Put the fried potatoes into the bottom of the pan, top this with a layer of the 7 sausage patties, and then pour in the half of the egg mixture.
  • Then make a layer with the 2/3 cup grated cheese and add the remaining egg mixture.
  • Sprinkle the remaining cheese on top.
For either method, pour water into the inner stainless liner of the pot.
Then set the pan on a trivet and very carefully set it in the pot.
I loosely covered it with foil. 
Close the lid of the pot and set the steam release knob to the Sealing position.
Press the Pressure Cook or Manual button (or dial) then set for 10 minutes.
The pot will take a few minutes to come to pressure.
When the cook cycle is finished, let the pot sit for 8 minute Natural Release.
Then open the steam release valve to release the remaining pressure until the pin in the lid drops down.
Open the lid.
Carefully remove the pan using the trivet handles. 
Set aside to rest for about 4 minutes.
It may be puffed up quite a bit, but it will go back down.
Slice into wedges and enjoy. Also can be frozen.
Servings\Yield
Serves 6
Nutrition Facts
Nutrition Per Serving: Calories: 320; Total Fat: 22g (Saturated Fat: 11g); Cholesterol: 205mg; Sodium: 390mg; Total Carbohydrates: 16g (Dietary Fiber: 1g, Sugars: 2g); Protein: 14g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
This is a variation of the Instant Pot Breakfast Bites found here. I made this in a 6.5" pan, but you can use any pan that fits in your Instant Pot. If you use a larger pan you may need to double the recipe.
In the attached pictures you might not notice but I forgot the chopped bell peppers. Makes all the difference!
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: Instant Pot, hash browns, eggs, cheese, breakfast, quiche
🗂️ Categories: 🥞 Breakfast & Brunch, 🫕 Instant Pot, 🐖 Pork
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Instant Pot Breakfast Quiche was added on August 10, 2019 and last updated on May 30, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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