fbpx Print

Breakfast Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy Instant Pot breakfast casserole combines sausage, eggs, cheese, and potatoes. It comes together quickly, perfect for weekend brunch and holidays with the whole family!

Ingredients

Scale
  • 2 ½ cups shredded potatoes (about half of a 26oz frozen bag, thawed)
  • ½ lb ground sausage (about 2 cups)**
  • 6 eggs
  • ½ cup milk (any type)
  • 1 cup shredded cheese (cheddar, Colby jack, Monterey jack, etc.)
  • ½ tsp salt
  • ¼ tsp pepper

SAUSAGE SEASONING (OPTIONAL, IF USING PLAIN GROUND MEAT)

  • 1 ½ tsp ground fennel (or fennel seeds)
  • 1 tsp dried sage
  • ½ tsp black pepper
  • 1 tsp salt
  • ¼ tsp cayenne

Instructions

  1. Turn on the pressure cooker to “sauté” and add the ground sausage (or the ground meat + sausage seasonings). Break the meat up with a wooden spoon and cook until the meat is brown and no longer raw.
  2. Remove the sausage from the Instant Pot, add 1 cup of water (1 ½ cups for an 8 quart Instant Pot) and scrape up any browned bits from the bottom of the pot. Add the trivet to the pressure cooker.
  3. Measure the milk and eggs into a large Pyrex measuring bowl and whisk together well. Add the salt and pepper and whisk again to combine.
  4. Lightly spray an oven-safe round 7” x 4” baking dish with cooking spray and spread the hash browns evenly over the bottom of the pan. Press down to create a solid “crust” layer.
  5. Sprinkle the cooked sausage over the hash browns, and pour the egg mixture over the sausage. Sprinkle the top with cheese.
  6. Cover the baking dish tightly with aluminum foil and carefully place it inside the Instant Pot, on top of the trivet. Set the pressure to HIGH and cook for 25 minutes. When the timer goes off, let the pressure release naturally.
  7. Note: The Instant Pot will take about 10 minutes to come to pressure, 25 minutes to cook, and about 5 minutes for the pressure to release.
  8. Uncover the baking dish and enjoy your hot breakfast casserole!

Notes

** You can substitute ground sausage for any other ground meat. Beef, pork, turkey, chicken, bison and venison would all work great! Be sure to add the “sausage seasoning” to the Instant Pot when you cook the ground meat, otherwise your breakfast casserole will be bland.

  • This breakfast casserole recipe works for both a 6-quart Instant Pot and an 8-quart Instant Pot.
  • You WILL need a 7” x 4” metal baking dish, preferably a round one like this one.
  • Breakfast casserole is a great all-in-one meal that doesn’t need anything else with it, but if you’re trying to stretch it to feed a crowd, add some fresh fruit or some Fruit and Yogurt Parfaits alongside for a fresh and sweet complement to the salty, savory casserole.
  • Store leftover Instant Pot hashbrown casserole in an airtight container in the refrigerator for up to 3 days. You can also freeze the breakfast casserole for up to 3 months. If you go that route, I recommend wrapping individual slices in plastic wrap and storing them all in a resealable bag, so it’s easy to pull out just what you want to reheat for breakfast.

Find it online: https://dontwastethecrumbs.com/instant-pot-breakfast-casserole/