Instant Pot Ham And Hash Brown Breakfast Casserole Recipes

INSTANT POT BREAKFAST CASSEROLE

Steps:

• 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.

INSTANT POT® HAM AND HASH BROWN BREAKFAST CASSEROLE

Steps:

• Spray 1 1/2-quart round baking dish without handles to fit in Instant Pot® (3 1/4 inches deep x 7 1/4 inches wide) with cooking spray. Make a foil sling by tearing off a 16x12-inch piece of heavy-duty foil. Fold foil in half lengthwise; fold again in half lengthwise to make a foil sling (16x3 inches). Set aside.
• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add bell pepper and green onions; cook 1 to 2 minutes or until crisp-tender. Select CANCEL. Spoon vegetable mixture into baking dish; stir in hash browns, 1 cup of the cheese, the broccoli and ham until well blended.
• Carefully wipe pot clean with paper towels. Place Instant Pot® rack on bottom of insert; add 1 cup water.
• In large bowl, beat eggs, half-and-half, salt and pepper with whisk until well blended. Place foil sling under baking dish. Carefully lower dish into insert, holding sides of foil sling. Make sure sides of foil sling are sticking up alongside insert on both sides of dish. Place baking dish on rack in Instant Pot®. Pour egg mixture over hash brown mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 38 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Open Instant Pot®; do not remove dish. Sprinkle with remaining 1/2 cup cheese. Let stand 10 minutes in Instant Pot®. With foil sling, carefully remove dish from insert before serving.

WAKE-UP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Arrange hash brown patties on the prepared baking dish. Sprinkle Cheddar cheese and ham over patties.
• Beat eggs, milk, salt, and mustard in a large bowl using a whisk; pour over ham. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove foil and bake until edges are golden brown and a knife inserted in the center comes out clean, about 15 minutes more.

CHEESY HAM AND HASH BROWN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.