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 results, tasty results.
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? 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 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 one is stuffed with all the good breakfast things:
•Southern-Style Hash Browns
•And cheese (duh)
A little saute action with the sausage and hash browns then dump the rest of the ingredients. And it’s done in 30ish minutes. Boom.
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.
- 1 Tbsp. olive oil
- 1 lb. breakfast sausage
- 2 1/2 cups southern style hash browns
- 8 large eggs
- 1/4 cup + 2 Tbsp. milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 cups shredded cheddar
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.
Meanwhile, whisk eggs, milk, salt and pepper. Set aside.
Add potatoes to the Instant Pot and cook for 2 minutes. Turn off saute setting. Pour egg mixture over the sausage and potatoes. Press down to make sure all the potatoes are covered. Top with the shredded cheese.
Turn Instant Pot to manual and set for 25 minutes. Once done cooking, use the quick release method to release the steam.