Crack Breakfast Casserole You Gonna Love in Your Pressure Cooker
Crack breakfast casserole is bursting with delicious flavors, packed with layers of shredded potatoes, crispy bacon, sausage, and smooth cream cheese, topped with a crispy cheese layer.
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.
Notes
You can totally prep some parts the night before for smoother morning cooking. Cook your sausage and bacon ahead and store in the fridge.