Servings: 4

4 eggs 4 eggs
1/2 c heavy cream ½ c heavy cream
1/2 c half and half ½ c half and half
4 strips cooked bacon, crumbled 4 strips cooked bacon, crumbled
1 T butter or bacon fat 1 T butter or bacon fat
1/2 c chopped mushrooms ½ c chopped mushrooms
1/2 c chopped red bell pepper ½ c chopped red bell pepper
1 green onion, sliced 1 green onion, sliced
1 c chopped cooked broccoli 1 c chopped cooked broccoli
1 c shredded cheddar cheese 1 c shredded cheddar cheese
1/2 tsp salt ½ tsp salt
1/2 tsp pepper ½ tsp pepper
1/2 tsp Italian seasoning ½ tsp Italian seasoning
Extra butter for bowl Extra butter for bowl

Melt 1 to 2 T butter in a 6 inch metal or glass bowl.  Swirl to completely coat bottom and sides.
Whisk eggs, cream and half and half together. Set aside.
Sauté mushrooms, pepper and green onion until tender and slightly browned. Add bacon and seasonings.  Add this mixture to bottom of buttered bowl. Top with broccoli, then cheese.
Pour the egg mixture over the vegetables.
Cover the bowl with foil.
Add 1 ½ cups water to IP along with the rack.  Cook 28 minutes on high pressure, 10 minutes NR.

I used a 3 qt mini.  If you use a 6 qt, you can use a 7 inch pan and reduce the cooking time by 5 minutes.  I used a 3 qt mini.  If you use a 6 qt, you can use a 7 inch pan and reduce the cooking time by 5 minutes.