Crack Breakfast Casserole in Your Pressure Cooker
Crack breakfast casserole gets its name for a reason. It is bursting with delicious flavors you won't want to stop eating! It's packed with layers of shredded potatoes, crispy bacon, sausage, and smooth cream cheese, topped with a layer of crispy cheese.
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 1 pound pork sausage browned and drained
- 1 pound bacon chopped
- 4 ounces cream cheese softened
- ½ cup sour cream
- 1 cup whole milk
- 8 large eggs whisked
- 1 package dry ranch seasoning mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (30-ounce) bag frozen hashbrowns thawed and drained
- 2 cups shredded cheddar cheese divided
Instructions
Instructions
- Crisp up your sausage and bacon in a skillet till browned, about 8 to 10 minutes. Drain all that grease so it doesn’t weigh down your casserole.
- Whisk the softened cream cheese, sour cream, milk, eggs, ranch seasoning, onion and garlic powders, plus salt and pepper until smooth.
- Stir in your cooked sausage and bacon. Toss the thawed and drained hashbrowns into that mix along with 1 cup of shredded cheddar for a cheesy surprise inside.
- Grease a 9x13 inch baking dish, then pour your mixture in. Spread it even, sprinkle the remaining cheddar cheese across the surface.
- Pop the dish into your pressure cooker with a little water under the rack for steam. Lock the lid and set to high pressure for about 15 minutes.
- Let the natural release do its work for 10 minutes before flipping the valve to release leftover pressure safely.
- The casserole will be tender, set, and golden around edges.
Notes
Serve with sides of your choice. Leftovers can be refrigerated or frozen for later.