Instant Pot Sausage Breakfast Casserole Recipes

INSTANT POT BREAKFAST CASSEROLE

Steps:

• Spray the inside of your springform pan with non stick spray to avoid sticking.
• Defrost your hash browns and set aside. If using sausage cook inside Instant Pot on saute or on stove top until pink is gone, set aside.
• In a bowl whisk your eggs, milk, and a pinch of salt and pepper together.
• Fold in your hash browns and other chunkier ingredients leaving 1/4 c. cheese on the side to sprinkle on top when it is done.
• Pour your egg casserole mixture into your springform pan and cover with foil.
• Add 2 c. water into the inside of your Instant Pot and put a trivet in the middle.
• Lower your springform pan on to the trivet and close the lid.
• Set to manual, pressure, high, for 16 minutes.
• Do a slow release (move valve to the side slightly to let steam come out slowly).
• Lift pan out of Instant Pot and remove foil.
• Allow to cool at least 5 minutes before gently flipping over on to a plate, cutting, and serving to ensure it maintains it's shape.
• Sprinkle more cheese on top and enjoy.

INSTANT POT BREAKFAST CASSEROLE

Steps:

• Mix together the eggs, milk, oregano, paprika and salt in a bowl.
• Lightly oil the cake pan and then layer the ingredients starting with the cauliflowers, red pepper, spring onions, bacon and cheddar cheese.
• Pour on the egg mixture, wrap the cake pan in aluminium foil and place cake pan on the trivet.
• Add the water into the Instant Pot insert and add in the trivet.
• Lock the lid, set to sealing, select pressure cook (or manual) on high pressure and set time for 20 mins.
• Let cook until done, natural pressure release for 10 mins, then do a quick pressure release.
• Remove pan from Instant Pot, remove the foil and let cool in the pan for 10 mins. Then carefully invert, transfer to a wire cooling rack and let cool.

INSTANT POT HASH BROWN AND SAUSAGE CASSEROLE

Steps:

• Start by pressing the "saute" button on your Instant Pot. Then add in the sausage and cook until the sausage is golden brown. When the sausage is done, remove from the instant pot and set aside. Give the pan a good scrub then place back into Instant Pot.
• Next, add 1 cup cold water to the Instant Pot pan and insert the trivet into the pot. Prepare the casserole by whisking the eggs, milk, salt, and pepper together until combined. Then lightly grease a 6x4 oven-safe baking dish. Place the defrosted hash browns in the bottom of the dish, then sprinkle the sausage over the top. Last, pour the egg mixture into the casserole dish and sprinkle with the cheese and cover with foil. Then place the casserole dish on the trivet, close the lid, and make sure the valve is set to "seal."
• Cook on High Pressure for 20 minutes using the "Manual" button. When the timer is done, allow the dish to sit for an additional 5 minutes before releasing the pressure manually using the quick-release method. Serve and enjoy!

THE BEST EVER INSTANT POT BREAKFAST CASSEROLE

Steps:

• In a large skillet, cook bacon until almost fully cooked. Meanwhile, whisk eggs and salt & pepper together in a large bowl.
• Grease a 6x4 cake pan (the one I have is linked above the recipe card) with butter or cooking spray. Add hash browns, cooked bacon, bell peppers, red onion, cheese and eggs, mixing to combine gently.
• Add water to bottom of Instant Pot then place trivet inside. Place cake pan on top of trivet inside Instant Pot. Place lid on Instant Pot and make sure valve is set to seal.
• Press the pressure cook button and set to high, then cook for 25 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook the 25 minutes.
• Allow the pressure to release naturally (about 10-15 minutes), then open the lid when pressure gauge has dropped and the lid opens easily. Let cool about 5-10 minutes.
• Remove cake pan with oven mitts and serve in slices. Enjoy!

INSTANT POT BREAKFAST CASSEROLE

Steps:

• Turn on the pressure cooker to "sauté" and add the ground sausage (or the ground meat + sausage seasonings). Break the meat up with a wooden spoon and cook until the meat is brown and no longer raw.
• Remove the sausage from the Instant Pot, add 1 cup of water (1 ½ cups for an 8 quart Instant Pot) and scrape up any browned bits from the bottom of the pot. Add the trivet to the pressure cooker.
• Measure the milk and eggs into a large Pyrex measuring bowl and whisk together well. Add the salt and pepper and whisk again to combine.
• Lightly spray an oven-safe round 7" x 4" baking dish with cooking spray and spread the hash browns evenly over the bottom of the pan. Press down to create a solid "crust" layer.
• Sprinkle the cooked sausage over the hash browns, and pour the egg mixture over the sausage. Sprinkle the top with cheese.
• Cover the baking dish tightly with aluminum foil and carefully place it inside the Instant Pot, on top of the trivet. Set the pressure to HIGH and cook for 25 minutes. When the timer goes off, let the pressure release naturally.
• Note: The Instant Pot will take about 10 minutes to come to pressure, 25 minutes to cook, and about 5 minutes for the pressure to release.
• Uncover the baking dish and enjoy your hot breakfast casserole!

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 BREAKFAST EGG CASSEROLE

Steps:

• Set the instant pot to "saute". Add chopped bacon, and cook until browned. Remove bacon and set aside. Add the sausage to the hot pan. Crumble and cook until no longer pink. Add the onions and cook until onions have softened, about 4 minutes. Remove meat mixture and set aside, Add all but 1 tablespoon of the chopped bacon to the sausage mixture.
• Spray an 8-inch cake pan or springform pan with non-stick spray. If you using a springform pan, line the bottom with foil.
• In a bowl, whisk together the eggs, milk, salt, garlic, basil, and oregano.
• Spread cheese on the bottom of the pan, followed by the meat mixture. Pour egg mixture over the meat.
• Place the trivet inside the Instant Pot. Add 1 cup of water. Place the baking pan on the trivet. Place the lid on the pressure cooker and set it to 12 minutes on high.
• Carefully release the pressure valve, remove the lid and allow the casserole to stand for 10 minutes.
• Top with feta cheese and remaining bacon.

SAUSAGE EGG CASSEROLE

Steps:

• In a large bowl or glass measuring cup, whisk together eggs, milk, salt, parsley and pepper.
• Lightly grease a 1.7L glass baking dish (Instant Pot) or round pie plate (oven). Layer hashbrowns, sausages, green onion, and 1/4 cup cheese in the baking dish.
• Pour eggs over top. Sprinkle with remaining 1/4 cup cheese.

INSTANT POT BREAKFAST CASSEROLE

Steps:

• Before making this recipe, make sure your cake pan fits into your instant pot. If it doesn't fit on the trivet, use bunched up aluminum foil to create a bed that keeps the cake pan above the water.
• Cut out a piece of parchment paper that fits in the bottom of the cake pan. Grease your cake pan with olive or avocado oil including on top of the parchment paper.
• Defrost frozen potatoes in microwave or on stove top until no longer frozen. They still can be cold.
• In a medium sized mixing bowl, whisk together eggs, heavy cream, salt and pepper. Fold in bacon and cheese until evenly distributed.
• Add defrosted potatoes in an even layer on the bottom of the greased cake pan and pour egg mixture over top.
• Add 1 cup of water to the bottom of your instant pot and place trivet inside and cake pan on top of trivet.
• Cook on manual high pressure for 20 minutes.
• Use a quick or natural release of pressure. Liquid may be on top of casserole. Let stand for 5 minutes to let absorb.
• Remove casserole from instant pot

INSTANT POT SAUSAGE BREAKFAST CASSEROLE RECIPE

Steps:

• Prepare pot in pot casserole containers with nonstick cooking spray.
• Evenly divide the sausage between the two dishes.
• Whisk together the eggs, heavy cream, salt and pepper. Divide the egg mixture evenly between the two dishes and pour over sausage.
• Top each casserole with cheese.
• Seal the pot in pot dishes and place in cradle/trivet.
• Pour water in electric pressure cooker and top with the pot in pot casserole containers.
• Cover the electric pressure cooker with the lid and set the valve to sealing. Program to cook on "manual" or "pressure cook" for 28 minutes. Once the cook cycle is complete, allow the electric pressure cooker to naturally release the pressure.
• Carefully remove the pot in pot dishes and remove the lids. Slice and serve.
• To cook in the slow cooker:
• Prepare slow cooker liner with nonstick cooking spray.
• Place cooked sausage in the slow cooker.
• Whisk together the eggs, heavy cream, salt and pepper and pour over sausage. Top with cheese.
• Cover and cook on low for 6 to 7 hours.

30 BEST INSTANT POT BREAKFASTS TO FUEL THE FAMILY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a quick breakfast in 30 minutes or less!

INSTANT POT BREAKFAST CASSEROLE

Steps:

• Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and sausage to cooker; cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Add scallions, and cook, stirring occasionally, until softened, about 2 minutes. Press CANCEL. Transfer sausage mixture to a plate lined with paper towels to drain.
• Whisk together eggs, milk, hot sauce, salt, pepper, garlic powder, paprika, and 1 tablespoon of the cilantro in a medium bowl. Set aside.
• Shred potato using the large holes on a box grater, and squeeze dry in a kitchen towel. Stir shredded potato and drained sausage into egg mixture.
• Place a trivet in cooker; pour in 1½ cups water. Spray a 6- to 7-inch baking pan with cooking spray. Pour egg mixture into prepared pan; top with cheese. Place in cooker on top of trivet. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 25 minutes. (It will take 5 to 10 minutes for cooker to come up to pressure before cooking begins.)