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    Instant Pot Breakfast Casserole

    Instant Pot Breakfast Recipes Gluten Free Instant Pot Breakfast Recipes December 1, 2022 | By Kristen Chidsey | 83 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    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!

    Instant Pot Breakfast Casserole is a quick and easy recipe made with layers of hash browns, sausage, cheese, and eggs. 

    Slice of Instant Pot Hash Brown Casserole on white plate


    Instant Pot Breakfast Casserole is a spin on a family and fan-favorite recipe-Hashbrown Breakfast Casserole. With layers of sausage, cheese, and potatoes, it is easy to see why everyone loves this recipe!

    I took the classic recipe and made it Instant Pot-friendly and the results are spectacular!

    Instant Pot Breakfast Casserole is hearty, filling, cheesy, and super easy to make! It is a great option when you don't want to use your oven, don't have access to an oven, or just want to enjoy a simple, yet flavorful, brunch!

    Notes on Ingredients & Equipment

    Ingredients for instant pot hashbrown breakfast casserole
    • Hash browns: You can use defrosted shredded or cubed hash browns. Plain or O'Brien-style hash browns both work well in this recipe.
    • Cheese: Use any sharp, melting cheese, like cheddar, Colby, or Swiss.
    • Cream: Use milk, cream, or half and half--whatever you have on hand.
    • Sausage: I love using homemade breakfast sausage to add flavor and bulk, but you can opt to omit the sausage and add cubed ham or sauteed vegetables in place of sausage.
    • Cake Pan: In order to cook the breakfast casserole in the Instant Pot, you need to have a cake pan that will fit! This recipe uses a 7x3 or 7x4 inch cake pan. You will also need to use the trivet that came with your pressure cooker to raise the pan above the water as it cooks.

    How to Make Instant Pot Breakfast Casserole

    Step One: Saute Sausage

    • Turn the pressure cooker to saute and let heat.
    • Add in the sausage and cook until browned, breaking it into bite-sized pieces as it cooks.
    • Once the sausage is browned, remove the cooked breakfast sausage from the instant pot and set it aside to use for the casserole.
    Ground Sausage in Pressure Cooker

    Step Two: Deglaze the Pan

    • To the inner pot, add water and scrape up any browned bits on the bottom of the inner pot. This is crucial to preventing a burn notice.
    • Add the trivet into the inner pot. You want to keep the baking dish/cake pan lifted above the water while pressure cooking.

    Step Three: Prepare Breakfast Casserole

    • Lightly grease an oven-safe 7 inch by 4 inch baking dish. To make the casserole easier to remove from the pan, I like to line the bottom of the dish with a piece of parchment paper cut to fit.
    • Spread the hash browns out in an even layer in the prepared pan and top with the cooked, reserved sausage.
    • In a medium mixing bowl or glass measuring cup, whisk together the eggs, milk, salt, and pepper until well combined.
    • Pour the egg mixture over the sausage and hash browns.
    • Sprinkle the cheese evenly over the casserole.
    Layered Breakfast Casserole for Pressure Cooker

    Step Four: Pressure Cook

    • Tightly cover the baking dish with foil.
    • Place the prepared casserole onto the trivet in the inner pot.
    • Cook on High Pressure for 20 minutes.
    • Once the cooking time has elapsed, allow the pressure to release naturally for at LEAST 5 minutes, 10 minutes is best, and then do a quick release of any remaining pressure.
    • Carefully remove the pan from the inner pot and remove the foil.
    Baked Breakfast Casserole next to Instant Pot

    Step Five: Serve

    I find it is easiest to serve this casserole dish if I invert the casserole onto a serving platter. This makes for beautiful slices and protects my pans from being scraped up by knives. I will say if planning to do this, it is best to line the bottom of the pan with parchment paper AND grease the sides with nonstick spray or butter.

    • Gently loosen the casserole from the sides of the pan using a rubber spatula or knife.
    • Place a plate or platter on top of the casserole and flip it over, remove the parchment paper and then invert the casserole again, so it is cheese side up.
    • Slice in wedges or squares as pictured earlier. Serve as desired.

    More Instant Pot Breakfast Recipes

    • Instant Pot Oatmeal
    • Instant Pot Steel Cut Oats
    • Instant Pot French Toast Casserole
    • 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

    Made with layers of hash browns, eggs, sausage, and cheese, this Instant Pot Breakfast Casserole is an easy, savory recipe fit for breakfast or brunch.
    4.67 from 33 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Pressure Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 291kcal
    Author: Kristen Chidsey

    Ingredients

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

    Instructions

    • Turn the pressure cooker to saute and let heat. Once heated, add in the sausage and cook until browned and cooked through. Remove the cooked breakfast sausage from the instant pot. Turn the Instant Pot OFF.
    • Add 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.
    • In a small bowl, whisk together the eggs with cream, salt, and pepper until well combined.
    • Spray an oven-safe 7x3-inch or 7x4-inch baking dish with nonstick cooking spray and if desired, line the bottom of the pan with a piece of parchment paper cut to fit.
    • Spread the hash browns over the bottom of the pan and then top with the cooked sausage. Pour the egg mixture over the sausage and hash browns. Sprinkle with cheese and cover with foil. 
    • Place the prepared casserole on the trivet in the pressure cooker. Using the manual or pressure cook button, set it to cook on high Pressure for 20 minutes, using the manual button. If you use heavy-duty foil to cover this casserole, you will want to increase the cooking time by 5 minutes. 
    • Allow pressure to release manually for 5 to 10 minutes and then do a quick release of any remaining pressure.
    • Remove the foil, gently loosen the sides of the casserole dish with a silicone spatula or knife and then invert the casserole dish out onto a dish. Remove parchment paper if needed and invert the casserole dish out onto a serving platter, so that the casserole is cheese side up. Slice and serve.

    Equipment Needed

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

    Notes

    Hash Browns: Use O'Brien potatoes, shredded hash browns, or cubed hash browns. Be sure your hash browns are fully defrosted. If not, this casserole will take MUCH longer to cook.  I have made this with tater tots in place of hash browns. I used one layer of FROZEN tater tots and then cooked them for 25 minutes under high pressure. 
    Foil: If you use heavy-duty foil to cover this casserole, you will want to increase the cooking time by 5 minutes. 
    Pan-Size: If you happen to only have a 6-inch pan, increase cook time to 23 minutes on high pressure. 
    Sausage: Use any variety of breakfast sausage you like. Or replace the sausage with 1-2 cups of cubed ham. 
    Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator. 

    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!
    « Salted Caramel Chocolate Bundt Cake
    Easy Mashed Sweet Potatoes »

    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.

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    1. Michelle

      August 19, 2020 at 11:46 am

      I plan to make this over the weekend. Can I put two of the cake pans in the IP stacked together? Would it change the cooking time?

      Reply
      • Kristen Chidsey

        August 19, 2020 at 2:42 pm

        Hi Michelle, if your instant pot is large enough to fit 2 pans WITH a trivet, then the cook time should not change. Just keep in mind it will take longer to come to pressure.

        Reply
    2. Bob

      July 25, 2020 at 6:08 pm

      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.

      Reply
      • Kristen Chidsey

        July 25, 2020 at 6:56 pm

        Yes absolutely! You may need to add 5 minutes to the cook time since it will be coming from refrigerator. Enjoy

        Reply
    3. Michele

      July 04, 2020 at 11:34 am

      Excellent! I forgot to snap a picture it was so good. ☺️

      Reply
      • Kristen Chidsey

        July 04, 2020 at 12:22 pm

        So glad you enjoyed Michele!

        Reply
    4. Dianne C

      May 19, 2020 at 12:20 pm

      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.

      Reply
      • Kristen Chidsey

        May 19, 2020 at 1:50 pm

        Hi Dianne! I would cook for the same amount of time and then adjust in the future if needed.

        Reply
        • Dianne Crockett

          May 21, 2020 at 1:47 pm

          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 🙂

          Reply
          • Kristen Chidsey

            May 21, 2020 at 7:07 pm

            I am so glad it turned out well for you Dianne!

            Reply
    5. Karen Evers

      March 28, 2020 at 7:24 pm

      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.

      Reply
      • Kristen Chidsey

        March 29, 2020 at 8:13 am

        Thank you for sharing Karen! That sounds great!

        Reply
    6. mike kordus

      March 09, 2020 at 7:03 pm

      could you use the spring form ip pan

      Reply
      • Kristen Chidsey

        March 10, 2020 at 6:41 am

        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.

        Reply
    7. Barb

      January 01, 2020 at 9:18 pm

      3 stars
      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.

      Reply
      • Kristen Chidsey

        January 02, 2020 at 7:23 am

        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.

        Reply
    8. Pilar

      December 25, 2019 at 12:51 pm

      3 stars
      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.

      Reply
      • Kristen Chidsey

        December 26, 2019 at 7:25 am

        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).

        Reply
    9. Linda Cruze

      December 07, 2019 at 3:32 pm

      This was delicious! Have you ever tried to freeze some of it?

      Reply
      • Kristen Chidsey

        December 07, 2019 at 3:49 pm

        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.

        Reply
    10. Kait

      December 01, 2019 at 1:52 pm

      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!

      Reply
      • Kristen Chidsey

        December 01, 2019 at 2:43 pm

        LOL! I enjoy both versions Kait! I hope you do as well!

        Reply
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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!

    Meet Kristen

    Kristen Chidsey with apron on in front of vegetables in kitchen.

    Hi! I'm Kristen. It is my honor and passion to share easy, wholesome recipes with you to in turn share your loved ones. These tried and true recipes will help you make delicious, family-friendly meals without stress! Read more

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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!

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