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    Home » Real Food » Instant Pot » Instant Pot Breakfast Casserole

    Instant Pot Breakfast Casserole

    By Kristen Chidsey | 77 Comments | Published November 15, 2018 | Updated December 6, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Instant Pot Breakfast casserole is quick and easy to prepare, making this hash brown egg bake perfect for busy mornings! It is a classic sausage breakfast casserole that has been modified for the pressure cooker. This simple hash brown casserole needs to be your next breakfast!

    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 it perfect for busy mornings. 

    Slice of Instant Pot Hash Brown Casserole on white plate

    I love breakfast casseroles.

    French Toast Casserole and Hashbrown Breakfast Casserole are two of my family's favorites--and they happen to be two of the more popular recipes with my readers.

    The great thing about breakfast casseroles is that they can be prepped ahead of time and baked in the morning for an easy, hearty breakfast perfect for a crowd.

    But when using the Instant Pot, a breakfast casserole can be ready in less than 30 minutes from start to finish.

    This breakfast casserole is hearty, filling, cheesy, and EASY to make.

    Key Ingredients

    Ingredients for instant pot hashbrown breakfast casserole

    Hash browns, sausage, eggs, and cheese are the stars in this easy gluten-free breakfast dish.

    • Hash browns: You can use defrosted shredded or cubed hashbrowns. In fact, you can even use frozen tater tots, you will just need to add 10 minutes cook time to account for the frozen hashbrowns.  
    • Cheese: Use any sharp, melting cheese to top this casserole. I think cheddar, Colby, or Swiss are perfect options for this casserole
    • Sausage: I love using homemade breakfast sausage to add flavor and bulk, but you can opt to omit the sausage and add sauteed veggies, or use bacon, etc.

    Step-by-Step Instructions

    Step One: Saute Sausage

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

    Step Two: Make Egg Mixture

    • Whisk together eggs with milk and seasonings until well combined.

    Step Three: Layer Breakfast Casserole

    • Lightly grease an oven-safe 7 inch by 4 inch baking dish.
    • Cover the bottom of the pan with defrosted hash browns.
    • Sprinkle sausage over hash browns.
    • Pour eggs over the sausage and hash browns.
    • Sprinkle with cheese.
    Layered Breakfast Casserole for Pressure Cooker

    Step Four: Pressure Cook

    • Tightly cover the baking dish with foil.
    • Place casserole on a trivet in a pressure cooker.
    • Cook on High Pressure for 20 minutes, using a manual button.
    • Allow pressure to release manually for 5 minutes and then do a quick release
    Baked Breakfast Casserole next to Instant Pot

    More Breakfast Recipes

    • Easy Hashbrown Breakfast Casserole
    • Easy Overnight French Toast Casserole
    • Instant Pot Oatmeal
    • Instant Pot Steel Cut Oats
    • Instant Pot French Toast Casserole
    • Southwestern Sweet Potato Hash
    • Instant Pot Egg Bites

    I would love for you to give this fast breakfast casserole a try and be sure to leave a review below. I love to hear from you!

    Instant Pot Sausage Egg Casserole

    Instant Pot Breakfast Casserole

    This Instant Pot breakfast casserole is made in an electric pressure cooker with hash browns, eggs, sausage and cheese.
    4.56 from 25 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Pressure Time: 10 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 291kcal
    Author: Kristen Chidsey

    Ingredients

    • 3 cups hash browns defrosted
    • ½ pound ground turkey breakfast sausage
    • 6 eggs
    • ¼ cup milk
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 1 cup colby cheese shredded
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Turn pressure cooker to saute and let heat. Add in sausage and cook until browned and cooked through. Remove cooked breakfast sausage from the instant pot. Turn the Instant Pot OFF.
    • Add in 1.5 cups cold water to the Instant Pot and scrape up any browned bits on the bottom of the inner pot to prevent burn notice. Place the trivet inside the inner pot.
    • Whisk together eggs with milk and salt and pepper until well combined.
    • Lightly grease an oven-safe 7 by 3 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. 
    • Place casserole on a trivet in the pressure cooker. Cook on High Pressure for 20 minutes, using the manual button. Some people find 25 minutes is more to their liking.
    • Allow pressure to release manually for 5 to 10 minutes and then do a quick release and serve. 

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)
    • 7 inch cake pan

    Notes

    • Be sure your hash browns are fully defrosted. If not, this casserole will take MUCH longer to cook. 
    • If you use a super heavy duty foil to cover this casserole, you will want to increase cook time by 5 minutes. 
    • If you happen to only have a 6-inch pan, increase cook time to 23 minutes on high pressure. 
    • I have made this with tater tots in place of hash browns. I used one layer of FROZEN tater tots and then cooked for 25 minutes on high pressure. 

    Nutrition

    Calories: 291kcal | Carbohydrates: 20g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 212mg | Sodium: 441mg | Potassium: 513mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 8.9mg | Calcium: 214mg | Iron: 2.4mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Laurie

      September 18, 2021 at 8:42 pm

      If I wanted to double this recipe in quantity (make 12 servings at once instead of 12) how would that affect the cooking time?

      Reply
      • Kristen Chidsey

        September 19, 2021 at 7:42 am

        Hi Laurie! To double this, you would need to prepare it in 2 pans, as it would not fit into one pan, and then stack them on top of each other in the inner pot. This is probably not feasible in a 6 quart instant pot, as it would be too small. Sorry.

        Reply
    2. Amanda

      June 10, 2021 at 12:58 pm

      Any idea why mine came out a watery mess? Cooked for 25 mins to be safe.

      Reply
      • Kristen Chidsey

        June 10, 2021 at 2:44 pm

        Did you defrost your hashbrowns before preparing this? Also, what size pan did you use? That will help me troubleshoot for you.

        Reply
    3. Cheryl Kraft

      January 10, 2021 at 8:47 pm

      4 stars
      Turned out really tasty! I made it in my camper with limited supplies so with not having milk on hand I mixed Burtolli premade Alfredo Sauce in with the eggs and it turned out really tasty. I don’t know how it was supposed to taste but this was great!

      Reply
    4. GKaren

      November 18, 2020 at 9:29 am

      What is the GREEN ingredient in your photos? Can you use any veggie, as broccoli?

      Reply
      • Kristen Chidsey

        November 18, 2020 at 10:31 am

        That is just chopped parsley added after cooking for presentation. You can add in 1/2 cup to 1 cup of sauteed or steamed veggies if desired. I love to add spinach myself.

        Reply
      • Brinda Compton

        May 30, 2021 at 1:17 pm

        5 stars
        Turned out great, with request to do another! I cooked it for 25 minutes and did a natural release. It came out of the pan nicely. Thanks for the recipe! I took pictures, but am unable to download.

        Reply
        • Kristen Chidsey

          May 31, 2021 at 7:22 am

          So happy you enjoyed Brinda! I wish my site would allow for downloads of pictures, but too risky! I love seeing them on social media if you have accounts. Just be sure to tag @amindfullmom.

          Reply
    5. Lesa Prichard

      October 18, 2020 at 11:25 am

      I cooked this following exact measurements and time of 20 mins because I don't like over cooked eggs and your choice of 20 or 25 mins sounded logical to do 20. It required much longer. It came out very underdone. I would suggest at least 25 mins. I'm not good at starting over with IP so it went in the oven. Thanks though. I'll try again with longer time.

      Reply
      • Kristen Chidsey

        October 19, 2020 at 6:50 am

        Hi Lesa! Thanks for sharing your experience. Just like ovens, instant pots can function a bit differently. Some take a bit longer, some cook faster. It is always a good idea to adjust for your preferences and model 🙂

        Reply
    6. Jillian

      September 22, 2020 at 3:31 pm

      Would a 7x3 inch cake pan work? Or does it really need to be 4” high?

      Reply
      • Kristen Chidsey

        September 22, 2020 at 7:29 pm

        For this recipe, it should work Jillian.

        Reply
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