Instant Pot Breakfast Casserole

Instant Pot Breakfast Casserole

This Instant Pot Breakfast Casserole is perfect for Easter morning or Mother’s Day brunch. Simple ingredients and just a little effort and time yield big, tasty results.

Instant Pot Breakfast Casserole

It seems like people grow up with a traditional breakfast for holidays and stick with them throughout their lives. At least, most people I know. Is that you or do you like to switch it up every year?

I live in a house divided. Joel is a traditionalist and likes the same thing over and over. I get bored easily and like variety. 

Today I’m hoping you’re in the switch it up category because the recipe I’m sharing is definitely perfect for busy holiday mornings. Or lazy brunches. You do you. 

And maybe this will turn into your new go-to breakfast recipe.

And you don’t even need to save it for special occasions because this Instant Pot Breakfast Casserole is just as great for the weekend or even a weeknight meal. We roll with breakfast for dinner (brinner) often around here.

This Instant Pot Breakfast Casserole is stuffed with all the delicious breakfast things: 

•Breakfast Sausage

•Southern-Style Hash Browns

•Eggs

•And cheese (duh)

 

Instant Pot Breakfast Casserole

There’s no way this is going to be bad, am I right?! 

The casserole starts with a little saute action of the sausage and hash browns in the Instant Pot. I love that feature of the Instant Pot so much. After the sausage is cooked through the remaining ingredients get added in and it’s done in 25 minutes. Boom.

An Easy Breakfast for Busy Days

So basically while you shower or get ready for the day your breakfast is cooking itself. 

With all the cooking you’ll be doing for Easter dinner, you’re going to really appreciate this super simple breakfast to start your day.

 

Instant Pot Breakfast Casserole
Author: Meg's Everyday Indulgence
Ingredients
  • 1 Tbsp. olive oil
  • 1 lb. breakfast sausage
  • 2 cups southern style hash browns
  • 8 large eggs
  • 1/2 cup milk
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 cups shredded cheddar
  • Nonstick cooking spray
Instructions
  1. Turn Instant Pot to saute setting. Once warm, add olive oil and breakfast sausage. Break up sausage with a wooden spoon and cook until no longer pink. 

  2. Meanwhile, whisk eggs, milk, salt and pepper. Set aside. 

  3. Add potatoes to the Instant Pot and cook for 2 minutes. Turn off saute setting.  Dump everything out of the pot into a large bowl and spray the instant pot well with nonstick spray. 

  4. Put sausage and potatoes back into the instant pot then pour egg mixture over the sausage and potatoes. Press down to make sure all the potatoes are covered. Top with the shredded cheese.

  5. Turn Instant Pot to manual high pressure and set for 25 minutes. Once done cooking, use the quick release method to release the steam. 

Instant Pot Breakfast CasseroleSubscribe to our mailing list

* indicates required

10 comments

  1. Manual high pressure or manual low pressure? What’s the need for such a long cook time? Does it stick?

    1. Hi Connie. It should be cooked on high pressure, sorry for not including that detail. I’ll update the recipe to state that. The cook time is for the eggs. The cook time is to ensure the eggs are cooked through. When I tested it the first time I did less time and the eggs were still runny.

  2. Hi Meg. How many dinner servings does this make? I’ll need to serve 10-12. Is there room in the pot? And would I need to adjust cooking time?

    1. Hi Carrie! This recipe would serve 4-6 people, depending on how hungry everyone is and if anything else is being served alongside it. So if you double the recipe that should be perfect. If it will all fit will depend on the size of your Instant Pot. 6 quart or larger will work for doubling.

  3. I tried this recipe yesterday but kept getting the “burn” error. Tried stopping, cleaning the liner, and restarting but it did it again. Ended up finishing it in manual “crock pot” mode. They tasted great, but was frustrating. Any tips?

    1. Hey Jeff! I’m sorry you had this issue. I’ve never had the burn error pop up but I did some checking around and there are a few different things that could have been going on. Maybe it wasn’t sealed completely or the silicone ring wasn’t completely sealing the lid. It could have also been because it sticks to the bottom of the pot pretty badly sometimes. I think spraying it with nonstick spray would help (I’ll add that to the recipe). Sometimes if the liquid part of the recipe is too thick this could happen. It didn’t occur for me but you might try adding an additional 2 tablespoons of milk next time to make the egg mixture a little thinner. That amount of milk won’t affect the recipe and will hopefully fix the issue. Glad you were able to get it cooked still and that it tasted yummy.

  4. I couldn’t get the Instapot to pressurize because of the lack of liquid. Followed the recipe as written. Should there have been some watercolor added? Had to finally remove and put under broiler.

    1. Darn it. I’m sorry you had issues with this recipe. I had someone else comment this week that they had trouble as well so I just retested it today to see if it still turned out ok with additional milk. I didn’t have trouble personally when I tested this but I don’t want this to happen to others. Happy to say it worked with more liquid so I’ve updated the recipe to reflect that change. Sorry again that it wasn’t successful. I hope you’ll try it again in the future. Thanks for reading and commenting.

  5. I had trouble. It stuck to the bottom and registered burn. Tried it 3 times. Finally just gave up. Disappointed.

    1. I’m sorry Cheryl. I haven’t had this issue with my Instant Pot. Do you have a newer version? I’ve heard they are more sensitive then older ones.

Leave a Reply

Your email address will not be published. Required fields are marked *