Instant Pot Sausage Egg Casserole
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4.42 from 17 votes

Instant Pot Breakfast Casserole

An easy breakfast casserole made in an electric pressure cooker with hash browns, eggs, sausage and cheese.
Prep Time10 mins
Cook Time20 mins
Pressure Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 291kcal
Author: Kristen Chidsey



  • 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


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 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.

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. 



  • 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. 


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