You catch the smell through the steam vent and suddenly you are starving. It’s like this warm little invitation pulling you to the kitchen. Your stomach kinda grumbles cause you know something awesome is cooking inside that pressure cooker.
Steam is puffing out now, carrying bacon and sausage scents that wrap around you. You can almost see that golden crust waiting for you under the lid while that sealing ring does its job keeping all that yum sealed tight inside.
Every minute feels longer but you don’t mind cause you remember how good this Crack Breakfast Casserole always turns out. You’re ready to dig in when you do the quick release and the float valve finally drops. This breakfast is gonna make your whole day start right.
The Truth About Fast Tender Results
- The sealing ring traps steam and pressure so heat gets inside fast.
- The float valve and steam cues tell you when the cooker’s done its job.
- Quick release cools it down fast without overcooking.
- Pressure and heat work together to make meats tender and flavors blend deep.
- You avoid drying out the casserole by using slow release when needed.
- Cooking under pressure keeps moisture in to keep everything juicy.
- The fast cooking saves you time while still tasting like you spent hours.
Your Simple Ingredient Checklist
You gotta gather some yummy basics to get crackin’ on this casserole. First up is a pound of pork sausage, gotta have that rich meaty flavor. Then a pound of chopped bacon to add that crispy smoky punch you crave.
Don’t forget 4 ounces of cream cheese at room temperature, it makes the casserole super creamy. Half a cup of sour cream brings a little tang and gives a balance to all that richness. Whole milk, one cup, helps everything blend smooth as silk.
Eggs are your binder here — 8 large ones will do the trick to hold it all together. Ranch seasoning mix is a secret little punch of flavor, you get it in one package and it lifts the whole thing. You’ll stir in half a teaspoon each of onion powder, garlic powder, salt, and black pepper to boost up the layers of taste.
Frozen hashbrowns, a big 30-ounce bag thawed and drained, add heartiness and starch. Last but not least, 2 cups of shredded cheddar cheese, split it so half goes inside the mix, half gets sprinkled on top for a melty golden finish.
The Exact Process From Start to Finish
- Preheat your oven to 350°F. Even if you use the pressure cooker for most cooking, oven time firms up the top good.
- Cook pork sausage and chopped bacon in a skillet over medium heat. Get it browned and crispy and then drain the excess fat. You want flavor, not grease pooling.
- Beat cream cheese, sour cream, and whole milk in a large bowl until smooth. It might be sticky getting started but keep goin'
- Add in your eggs, ranch seasoning, onion powder, garlic powder, and salt. Whisk fast till it’s all combined and looks smooth.
- Fold in your cooked sausage and bacon, mix gentle so it spreads evenly. This is starting to look real good now.
- Pour the mix into a greased 9x13 inch baking dish that fits inside your pressure cooker.
- Seal the lid with the sealing ring in place. Cook under high pressure for about 10 minutes. When done, do a quick release so you catch those steam cues and protect texture.
- Pop the dish into the oven and let it bake 30 minutes, or until that top is golden and set. Let cool a few before slicing and serving.
Smart Shortcuts for Busy Days
You can totally prep some parts the night before so mornings a little smoother. Cook your sausage and bacon ahead and store in the fridge. Then just mix everything right before cooking.
Grab pre-shredded cheese and pre-mixed ranch seasoning packets. They save you chopping and measuring time, heck it works real good.
If you really gotta speed up, swap out oven baking at the end for leaving the casserole in the pressure cooker on slow release for 5-10 more minutes. It firms up the top without extra dishes.
Your First Taste After the Wait
You cut into the casserole and the crispy bacon bits peek through the fluffy egg and cheese mix. Your fork sinks through velvety layers with a little snap from the browned edges.
The savory sausage flavor mingles just right with the tang of sour cream and ranch, leaving a comfy feeling in your mouth. You notice hints of garlic and onion powder teasing your taste buds.
That melted cheddar cheese on top creates a nice golden crust that adds a perfect salty crunch. Each bite is warm and filling, like a big breakfast hug.
When you sit down to really enjoy, you feel glad you made it, knowing it’s simple but so satisfying for your busy life.
How to Store This for Later
Once cooled, you can store leftovers in an airtight container in the fridge for up to 4 days. It keeps flavors nice but you gotta watch for moisture buildup.
Freezing the casserole works great too. Wrap individual slices good with plastic wrap and foil before freezing. It stays good up to 3 months.
Reheat refrigerated portions in the microwave or oven. A quick zap or 15 minutes in the oven at 350°F brings back that melty goodness.
If you’re taking it on the go, pack it in a lunch thermos or insulated container. It keeps warm for hours and tastes just as good when you dig in later.
Everything Else You Wondered About
- Can I use turkey sausage instead? Yep, turkey’s fine but it won’t be quite as rich or crispy. Still tasty though.
- What if I forget the sealing ring? That sealing ring is key to building pressure. Without it the cooker won’t rise properly and cooking times get all off.
- How do I know when to quick release? Once the cooking time ends and you see the float valve drop, you open the pressure cooker for quick release to stop cooking fast.
- Can I double the recipe? You sure can if your pressure cooker is big enough. Just check the max fill line and adjust cooking times slightly.
- What if my casserole seems watery? Make sure to drain your thawed hashbrowns well. Also, cook sausage and bacon thoroughly to remove excess grease.
- Is slow release better sometimes? Slow release is good if you want a softer texture or if your recipe is dense. For this one quick release keeps it just right.
For more amazing breakfast recipes and tips, check out our Zesty Avocado Egg Salad Recipe, Classic Broccoli Salad, and Easy Chicken Caesar Pasta Salad to keep your mornings delicious and stress-free.
Crack Breakfast Casserole You Gonna Love in Your Pressure Cooker
Equipment
- 1 Pressure cooker
- 1 Oven preheated
- 1 Skillet for cooking sausage and bacon
Ingredients
Main ingredients
- 1 pound Pork sausage
- 1 pound Bacon chopped
- 4 ounces Cream cheese room temperature
- ½ cup Sour cream
- 1 cup Whole milk
- 8 Eggs large
- 1 package Dry ranch seasoning mix
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 1 bag Frozen hashbrowns 30 ounces, thawed and drained
- 2 cups Shredded cheddar cheese divided
Instructions
Instructions
- Preheat your oven to 350°F. Even if you use the pressure cooker for most cooking, oven time firms up the top good.
- Cook pork sausage and chopped bacon in a skillet over medium heat. Get it browned and crispy and then drain the excess fat. You want flavor, not grease pooling.
- Beat cream cheese, sour cream, and whole milk in a large bowl until smooth. It might be sticky getting started but keep goin'
- Add in your eggs, ranch seasoning, onion powder, garlic powder, and salt. Whisk fast till it’s all combined and looks smooth.
- Fold in your cooked sausage and bacon, mix gentle so it spreads evenly. This is starting to look real good now.
- Pour the mix into a greased 9x13 inch baking dish that fits inside your pressure cooker.
- Seal the lid with the sealing ring in place. Cook under high pressure for about 10 minutes. When done, do a quick release so you catch those steam cues and protect texture.
- Pop the dish into the oven and let it bake 30 minutes, or until that top is golden and set. Let cool a few before slicing and serving.
