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 6 inch by 4 inch baking dish.
- Cover the bottom of the pan with defrosted hash browns.
- Sprinkle sausage over hash browns.
- Pour eggs over 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
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
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.
Prepare Breakfast Casserole
- Whisk together eggs with milk and salt and pepper until well combined.
- 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.
- 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 and serve.
To Make Pressure Cooker Breakfast Casserole, You May Need
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Kristen Chidsey
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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!
Delish and so easy. I did find that the defrosted hash browns should have the liquid pressed out before cooking. Leaving that liquid present could make for a soggy casserole.
Great tip Chris! I am so glad you enjoyed
Would you adjust the cooking time at all for a Corningware dish? The size that fits perfectly into a 8 qt IP.
Hi Jo! Usually a corningware dish is 1.5 quarts and the 7×3 pan holds about the same amount, so the cooking time should be the same. I hope you enjoy!
Has anyone tried a 3qt instant pot insert in the 8qt instant pot for this dish?
I used frozen hash browns and added some frozen spinach. Mine took about 40 mins in a 6qt Instant Pot. Cooked 20 mins, it was pure liquid. Cooked 10 minutes more and only half of it had set, where the other half was still sitting in liquid. Cooked another 10 and it was done. The end result was delish!
Hi Daryl! I am glad you enjoyed this casserole. I am sure the fact you used frozen hash browns and frozen spinach were the cause for the time increase–that would account for extra time for sure. Glad you kept cooking and enjoyed!
Fantastic! Used 9inch pan with lid and was perfect! Will be an IP favorite! Thanks so much!
YAY! So happy to hear that! Thanks Sylvia!
Loved it. Cooked it 5 min. Longer and it was not done. Cooked 10 min. More with 5 min. wait then released pressure. I put dried onion and lemon pepper in egg mixture. Used old fashioned hash browns. Thanks for recipe. Will be making often.
I am so glad you enjoyed Barb and thank you for letting us know how you needed to adjust the cook time!
Why could you not use the ip as the dish and cook it in the pot itself?
Hi Carolyn! You always need liquid in the pressure cooker, if you were to put the casserole ingredients right in the pan, it would give you a burn notice and would not cook correctly.
Can I use a glass baking dish in the Instant Pot?
Hi Amelia, as long as it is oven proof and will fit–you certainly can 🙂
if I double the recipe to put in a 7″/8″ round pan (I have an 8 qt IP) what do you think the cook time should be?
Hi Teresa, I have not experimented with that size, but I would suggest setting cook time for 30 minutes on high pressure and checking…you may need an additional 5 minutes. Let us know, so others can hear your results. Enjoy☺
I made this in my Silva Tools stackable pan. It wasnt done after 20 minute cook time and was still runny in the middle. I was really surprised. And thoughts on why? I have a 6 qt Ultra.
Hi Shawna, it is more than likely that the pan you used is more narrow than the pan I use, making the depth of your casserole thicker. I would cook for another 3-5 minutes on high pressure to set the eggs. Sorry about that.
I followed the directions but have a ton of liquid still once I cut into it. Could this not be fully cooked or oil from cheese and sausage?
Hi Liz, it sounds like your eggs did not set up…but yes, it could be because your sausage was oily. You can set under broiler to set the eggs up…just watch carefully. You could also cook for another 3-5 minutes on high pressure, it will not take as long to come to pressure the second time.
I love this recipe! So simple and delicious!
YAY!!! I love hearing that Nellie! Thank you!
This is perfect! Always looking for new instant pot recipes.
This is a great one to keep on hand Britni! Enjoy!
Hi, this looks delicious. But I don’t have an instant pot. Would you be able to tell me how it can be made in the regular oven? Thank you 🙂
Absolutely!!! My original recipe is for the oven: https://amindfullmom.com/easy-hashbrown-breakfast-casserole/ It is just as easy and delicious! Enjoy!
Where do you find a 6×4 dish? I
I assume it would have to be a round dish?
Hi Angie! I purchase my pans off Amazon and here is one I use (https://amzn.to/2DMSV25) But a pyrex glass dish works as well. Round is best as it fits in pressure cooker easiest.
Enjoy!