Pressure Cooked Morning Medley: The Ultimate Instant Pot Breakfast Casserole
This Instant Pot Breakfast Casserole is a hearty, pressure-cooked morning meal with layers of defrosted hash browns, savory breakfast sausage, eggs, and melted cheddar cheese.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Ingredients
3 cups cubed hash browns, defrosted
1/2 pound ground breakfast sausage
6 large eggs
1/4 cup heavy cream or whole milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded cheddar or Colby cheese
1.5 cups water (for the inner pot)
Instructions
1. Turn the pressure cooker to sauté and brown the sausage until cooked through. Remove sausage and set aside.
2. Add water to the inner pot and deglaze by scraping up all browned bits.
3. In a bowl, whisk together eggs, cream, salt, and pepper until uniform.
4. Grease a 7-inch cake pan and layer the hash browns, then the cooked sausage.
5. Pour the egg mixture over the layers and sprinkle with cheese.
6. Cover the pan tightly with foil and place on the trivet in the Instant Pot.
7. Lock the lid and set to High Pressure for 20 minutes.
8. Allow a 10 minute natural pressure release, then quick release remaining steam.
9. Carefully remove the pan, loosen the edges, and invert onto a platter to serve.
Notes
Ensure hash browns are fully defrosted to avoid a watery casserole.
Use freshly grated cheese for a smoother melt.
If using heavy-duty foil, increase the cook time by 5 minutes.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 291
- Sugar: 1g
- Sodium: 441mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 212mg
Find it online: https://www.flavourrecipe.com/instant-pot-breakfast-casserole/