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.
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
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.
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: 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
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 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 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
- 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
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
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?
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.
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!