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.
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.
Instant Pot Breakfast Casserole
Hash browns, sausage, eggs and cheese are the stars in this easy gluten free breakfast dish.
This breakfast casserole is hearty, filling, cheesy, and EASY to make.
How To Make Instant Pot Hash Brown Casserole
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 instant pot.
- Add in 1 cup water to inner pan of instant pot and add trivet into 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.
Step Four: Cook Breakfast Casserole
- Tightly cover baking dish with foil.
- Place casserole on trivet in pressure cooker.
- Cook on High Pressure for 20 minutes, using manual button.
- Allow pressure to release manually for 5 minutes and then do a quick release
A Few Notes on Instant Pot Sausage Breakfast Casserole
- I like to use Turkey or Chicken Breakfast Sausage for this breakfast casserole, but pork sausage or even cooked bacon is a great option.
- It is best for your hash browns to be defrosted for this casserole.
- Use any sharp, melting cheese to top this casserole. I think cheddar, Colby, or Swiss are perfect options for this casserole.
More Breakfast Recipes
- Easy Hashbrown Breakfast Casserole
- Easy Overnight French Toast Casserole
- Instant Pot Oatmeal
- Instant Pot Steel Cut Oats
- Southwestern Sweet Potato Hash
Instant Pot Breakfast Casserole
This Instant Pot breakfast casserole is made in an electric pressure cooker with hash browns, eggs, sausage and cheese.
Print Pin RateServings: 6
Calories: 291kcal
Ingredients
- 3 cups hash browns defrosted
- 1/2 pound ground turkey breakfast sausage
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup colby cheese shredded
Instructions
- 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 cold water to inner pan of instant pot for 6 quart instant pot and 1.5 cups cold water to the instant Pot for an 8 quart instant pot and add trivet into pressure cooker. Scrape up any browned bits on bottom of inner pot to prevent burn notice.
- Whisk together eggs with milk and salt and pepper until well combined.
- Lightly grease an oven-safe 6 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.
- 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
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 Facts
Instant Pot Breakfast Casserole
Amount Per Serving
Calories 291 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 212mg71%
Sodium 441mg19%
Potassium 513mg15%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 19g38%
Vitamin A 525IU11%
Vitamin C 8.9mg11%
Calcium 214mg21%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!
Can this be prepped the night before? Plan on havinggorbreakfast tomorrow before work. Want to prep tonight and cook while getting ready for work tomorrow.
Yes absolutely! You may need to add 5 minutes to the cook time since it will be coming from refrigerator. Enjoy
Excellent! I forgot to snap a picture it was so good. ☺️
So glad you enjoyed Michele!
This sounds great! I have only an 8 inch pan would I have to adjust the cooking time much?
Can’t wait to try this.
Hi Dianne! I would cook for the same amount of time and then adjust in the future if needed.
Thank you. Tried and it worked just fine. I used ham instead of sausage and pepper jack cheese. The has browns I used were the fresh “Simply Potatoes” brand. It came out AWESOME!! Thank you. I can’t wait to try more variations 🙂
I am so glad it turned out well for you Dianne!
I modified this recipe for my diabetic hubby…used 3 cup riced cauliflower vs hash browns, 1/4 lb pre-cooked Italian sausage (crumbed) and a 1/3 C packaged, pre-cooked bacon pieces. Eggs were not fully cooked so I added 10 min manual cook time and it turned out great! Cauliflower worked out great as a potato substitute, maybe helpful for those seeking lower carb options.
Thank you for sharing Karen! That sounds great!
could you use the spring form ip pan
Hi Mike, technically yes, but if your springform pan is not well sealed, the eggs may leak out a bit–so just be sure to closely check the seal.
Didn’t cook in the middle so I am having to finish it in the oven. Wondering if I should have used the bake function instead of using manual pressure cooker function.
Hi Barb. I am sorry this did not finish in the amount of time specified. A few things that may have caused this–using a smaller pan, if your hash browns were still partially frozen, and if you used warm water in bottom of Instant Pot. Bake function is still using high pressure, so that will not make a difference. In the future. You can place the lid back on your pressure cooker and add 5 minutes cook time instead of finishing in the oven. It will come to pressure much faster the 2nd time.
I used Yukon gold potatoes, shredded in my food processor. Like others, mine also came out runny in the middle. Fortunately, I made it in my Ninja Foodi so I used the tendercrisp lid and finished off the casserole using the bake function for 10 minutes at 375 degrees and it came out great.
Hi Pilar! I am glad you were able to get everything to work out with the tendercrisp lid. However, in the future, if you shred your own potatoes, be sure to salt and drain well as they will give off excess moisture when cooked (and maybe you already did that).
This was delicious! Have you ever tried to freeze some of it?
Hi Linda! I am so glad you enjoyed! Yes, I have frozen individual servings before. I just wrap up slices in plastic wrap, then foil, then place in freezer safe bag. Then I unwrap the casserole and then warm up in a 350 degree oven or microwave until warmed through.
Hi! Was excited to try this as first Instantpot recipe and then realized I didn’t have correct casserole pan🙈 cooking it in oven this time around but can’t wait to try it out in Instantpot as well!
LOL! I enjoy both versions Kait! I hope you do as well!
Didn’t work for me. My instantpot gave me a “burn” warning and shut off. Don’t know what I did wrong.
Hi Bob! Did you forget to put the water under the trivet? Just as a reminder, this casserole must be made in a separate pan and cooked on the trivet, not in the inner pot of the Instant Pot. When doing it that way, there should never be a burn warning.
I’ve tried this twice and both times I had to put it in the oven to fully bake – i followed the recipe exactly except for using coconut milk. It tastes wonderful!!! Any suggestions on what to adjust next time?
Thanks!
Hi Gail! It may be that your foil/pan are super thick or elevation is different. I would add 10 minutes to the cook time to see if that helps.
Kristen – I rethought through the pan size (i have the instant pot pan thats 7×2) and thought maybe i had too much egg mixture – so i did half the recipe for 20 min and it set perfectly!
Thanks for letting us know Gail! I am glad that worked out better for you <3
I cooked it and it was totally raw in the middle. Only the sides had eggs cooked. It was warm in the middle, but totally raw eggs. I even had it in a little longer than suggested. This probably needs more like 40 mins.
Hi Melissa. I am sorry you had an issue with the eggs. If you could let us know if you used cold or warm water (as this changes results), the size pan, and whether or not you covered with foil. That would help me troubleshoot better! Thanks!
I made this the other night in my 3 qt. Instant Pot Duo. I added bacon and ham, about 2 oz of cream cheese, and kale. I also had leftover ricotta/parmesan/cooked spinach mixture from making lasagna the night before, so that went in, too! This was the best egg casserole my hubby and I have ever had!! I will be making this every time I make lasagna from now on!
*Oh, and if that sounds like a lot to fit in a 3 qt, I omitted the hash browns…
Hi Laura! It sounds like you took my base recipe and turned it into something delicious using what you had on hand–LOVE that! Thanks for sharing!
These look absolutely delicious! You have amazing food photography too :] As much as I know my girl’s will love these, I know I will too!
Thank you Narina!