Holly

• Preheat oven to 300°F.
• Grease baking dish.

  Tear bread into pieces and place into 9×13 greased pan. Or pour and spread out frozen hash browns in baking dish.

  Layer veggies and then cheese over bread or potatoes.
• Beat eggs with milk, salt and mustard—blender or food processor works best for this.

  Pour mixture over bread, veggies, and cheese (make sure bread is well-covered).
• Cover and chill 8 hours or overnight. (Optional–see notes.)
• Uncover and sprinkle with cornflakes and then drizzle with melted butter.

  Bake at 300° for 60 minutes, or until set (bubbly).
• Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

• Turn on Instant Pot to [Sauté] mode to begin heating everything while you throw all the ingredients in the pot.
• Sauté onions, carrots, and celery. Add about 1/2 teaspoon salt. Brown slightly for added flavor. Add remaining ingredients.
• Cook on [Pressure Cook] or [Manual] or [Soup] setting/High pressure/15 min/10 min NR.

Detailed Newbie Instant Pot Instructions:

• Close lid of Instant Pot. Check valve and make sure it is on [Sealing].
• Turn off Instant Pot if it’s still on [Sauté] mode.
• Turn Instant Pot ON to [Soup] program.
• Adjust the time to 15 minutes at high pressure by pressing [+] or [-] on the front of your Instant Pot.
• Allow Pot to Natural release for at least 10 minutes.
• Stir well and taste. Add any needed salt and pepper to taste. A splash of Tabasco really hits the spot!

• Preheat oven to 300°F.
• Caramelize onion by sautéing until browned. Use medium-high heat and stir infrequently.
• Grease baking dish.

  Tear bread into pieces and place into 9×13 greased pan. Or pour and spread out frozen hash browns in baking dish.

  Layer bacon, onions, and then cheese over bread or potatoes.
• Beat eggs with milk, salt and mustard—blender or food processor works best for this.

  Pour mixture over bread, meat, and cheese (make sure bread is well-covered).
• Cover and chill 8 hours or overnight. (Optional–see notes.)
• Uncover and sprinkle with cornflakes and then drizzle with melted butter.

  Bake at 300° for 60 minutes, or until set (bubbly).
• Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

• Preheat oven to 300°F.
• Cook sausage until no longer pink; drain well.
• Grease baking dish.

  Tear bread into pieces and place into 9×13 greased pan. Or pour and spread out frozen hash browns in baking dish.

  Layer meat and then cheese over bread or potatoes.
• Beat eggs with milk, salt and mustard—blender or food processor works best for this.

  Pour mixture over bread, meat, and cheese (make sure bread is well-covered).
• Cover and chill 8 hours or overnight. (Optional–see notes.)
• Uncover and sprinkle with cornflakes and then drizzle with melted butter.

  Bake at 300° for 60 minutes, or until set (bubbly).
• Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

Herb-Infused Oil

• Place garlic, rosemary, and olive oil in a cold skillet on the stove.
• Gently heat oil in skillet until garlic begins to bubble. After about 30 seconds, remove from heat and turn off stove. Allow to cool completely before adding part of oil to the dough.

Bread Dough

• Place yeast, sugar, and warm (not hot) water in bowl of KitchenAid Mixer. Using whisk attachment, stir together well. Allow to sit for five minutes, and watch it bubble up. (If it doesn't bubble up, stir again and wait a few more minutes. Your yeast is no good if it doesn't bubble up by this point.)
• Stir two cups of the flour into the bubbly yeast mixture. Add about half (¼ cup) of the infused herb oil and the salt. Incorporate well.
• If using a KitchenAid, switch to paddle attachment. With mixer on the lowest speed, stir in remaining flour, one cup at a time.
• Switch mixer attachment to dough hook, and turn on mixer to knead for 1-2 minutes.
• Dough should be forming into a cohesive ball and not sticking to the sides of the bowl.
• Form dough into a ball with your hands and knead it on a floured surface about 4-5 times.
• Drizzle Instant Pot stainless steel inner pot with olive oil. Place dough in oil, top side down, then turn so the ball of dough is well-covered with oil. Then place dough ball in inner pot, right side up. Place insert into Instant Pot.
• Set inner pot to Proof dough by pressing [Yogurt] button. Then press [Adjust] or just press [Yogurt] button repeatedly to cycle through [Less], [Normal], and [More] settings. To do a normal rise time, you want to choose [Less]. For a rapid rise, which cuts rising time down, but may result in a slightly lower quality result, choose [Normal]. Do not choose [More] because this will turn the pot on and cause it to burn the bottom of your dough.
• Cover pot with a glass lid and allow dough to rise until it has doubled in size.
• After dough has risen, punch down dough.
• Split dough into 2 or 3 balls, depending on how large you want your flatbread. You could even split into enough for every member of your family to have their own flatbread.
• Preheat oven to 450°F. On a parchment paper-lined baking sheet, place dough ball and spread it out with your fingertips, until it is about 1/2 inch thick, creating lots of dimples in the dough. Brush garlic and rosemary infused olive oil all over the top of the focaccia.
• Bake at 450°F for 18-20 minutes, or until the top is slightly golden brown.