Instant Pot Breakfast Casserole

By lihui

6 Person

30 Minutes

291 Calories

French Toast Casserole and Hashbrown Breakfast Casserole are two of my family’s favorites. This is an easy recipe for a classic sausage breakfast casserole that has been modified for the pressure cooker. This Instant Pot Breakfast casserole is quick and easy to prepare, making this hash brown egg bake perfect for busy mornings.

Ingredients

1 cup Colby cheese shredded
1/4 tsp. Black pepper
1/2 tsp. Kosher salt
1/2 cup Milk
6 Eggs
1/2 pound Ground turkey breakfast sausage
3 cups Hash browns defrosted

Method

01

Brown Sausage: Turn pressure cooker to saute and let heat. Add in sausage and cook until browned and cooked through. Remove cooked breakfast sausage from instant pot. Add in 1 cup water to inner pan of instant pot and add trivet into pressure cooker.
02

Whisk together eggs with milk and salt and pepper until well combined.
03

Lightly grease an oven safe 6 inch by 4 inch baking dish. Cover the bottom of the pan with defrosted hash browns. Sprinkle sausage over hash browns. Pour eggs mixture over sausage and hash browns. Sprinkle with cheese and cover with foil.
04

Place casserole on trivet in pressure cooker. Cook on High Pressure for 20 minutes, using manual button.
05

Allow pressure to release manually for 5 minutes and then do a quick release and serve.

Related Tags

Instant Pot Recipes

Breakfast Recipes

Egg Recipes

Instant Pot Breakfast Casserole

4.7

( By lihui )

01 Information

Grade easy
Serving 6 servings
Calorie 291 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1 cup Colby cheese shredded

1/4 tsp. Black pepper

1/2 tsp. Kosher salt

1/2 cup Milk

6 Eggs

1/2 pound Ground turkey breakfast sausage

3 cups Hash browns defrosted

03 Method

Step 1

Brown Sausage: Turn pressure cooker to saute and let heat. Add in sausage and cook until browned and cooked through. Remove cooked breakfast sausage from instant pot. Add in 1 cup water to inner pan of instant pot and add trivet into pressure cooker.

Step 2

Whisk together eggs with milk and salt and pepper until well combined.

Step 3

Lightly grease an oven safe 6 inch by 4 inch baking dish. Cover the bottom of the pan with defrosted hash browns. Sprinkle sausage over hash browns. Pour eggs mixture over sausage and hash browns. Sprinkle with cheese and cover with foil.

Step 4

Place casserole on trivet in pressure cooker. Cook on High Pressure for 20 minutes, using manual button.

Step 5

Allow pressure to release manually for 5 minutes and then do a quick release and serve.

04 Author