Ingredients: * 6 slices veggie bacon strips, chopped * 2 cups frozen hash browns * 6 eggs * ½ cup spinach * ½ cup mushrooms, chopped * ¼ cup milk * ½ cup shredded cheddar cheese * 1 tsp. salt * ½ tsp. pepper Instructions: 1. Saute chopped veggie bacon in pressure cooker until cooked through. Add in spinach and mushrooms, and saute for about 3 minutes. 2. Add frozen hash browns to pressure cooker and saute for about 2 minutes, stirring frequently. 3. Grease a metal bowl that is small enough to fit in your pressure cooker. 4. In a separate bowl, whisk together eggs, milk, cheese, salt, and pepper, and then add the veggie mixture to the egg mixture. 5. Pour the entire mixture into your greased bowl and set aside. 6. Pour 1½ cups water into your pressure cooker, then place the metal trivet in the cooker as well. Place the greased bowl with your mixture on top of the trivet. 7. Lock lid and set your pressure cooker to high pressure, then cook for 20 minutes. When the timer goes off, turn off your cooker and do a quick release. 8. Use a spatula to loosen the edges first, then slide the mixture onto a large plate. 9. Serve immediately, adding toppings of your choosing, including chopped green onion, cilantro, avocado, or hot sauce.