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Pressure Cooker Breakfast Casserole

Recipe - Pressure Cooker Breakfast Casserole

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • ½ pound ground hot pork sausage
  • 1 cup water
  • 5 large eggs, beaten
  • 10 ounces frozen shredded hash brown potatoes
  • 1 ½ cups shredded sharp Cheddar cheese, divided
  • ¾ cup half and half
  • ¼ cup chopped onion
  • ¼ cup chopped red or green bell pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Directions

  1. Remove lid of pressure cooker. Press BROWN/SAUTÉ mode and add sausage to cooking pot. Stirring frequently, cook until sausage is browned. Transfer sausage to a mixing bowl. Set aside. Turn off BROWN/SAUTÉ mode and wipe grease from cooking pot.
  2. Return cooking pot to pressure cooker and pour 1 cup water in bottom of cooking pot.
  3. Add eggs, hash brown potatoes, 1 cup cheese, half and half, onion, bell pepper, salt and black pepper to sausage in bowl. Stir until blended.
  4. Spray a 2-quart baking dish that will fit inside the pressure cooker cooking pot with nonstick cooking spray. Pour sausage mixture into baking dish. Set baking dish on rack. Using the handles, lower the baking dish into the cooking pot. Cover baking dish with a sheet of aluminum foil.
  5. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  6. Press EGG mode and adjust cooking time to set for 35 minutes.
  7. When cooking has finished, press steam release button to quick release pressure. Remove lid. Use paper towels to carefully remove any condensation on top of the foil sheet.
  8. Using oven mitts lift rack with handles to remove baking dish from pressure cooker. Turn casserole out of baking dish onto a serving platter, if desired. Sprinkle with remaining cheese.

Serves: 6 to 8

Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 35 minutes. When finished cooking, press steam release button to quick release pressure.

 

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