Sausage Hash Brown Breakfast Casserole in the Pressure Cooker
This sausage hash brown breakfast casserole combines spicy sausage with cheesy hash browns, creating a delicious and hearty meal best cooked under pressure.
Equipment
- 1 Pressure cooker Set to high pressure
Ingredients
Main Ingredients
- 2 pounds hot breakfast sausage brings the spicy punch and rich flavor
- 1 30 to 32 ounce bag frozen shredded hash browns they soak in all them flavors
- 1 teaspoon salt seasons it up just right
- ½ teaspoon black pepper adds a little kick without overdoing it
- ¼ teaspoon garlic powder brings out that cozy, savory vibe
- ¼ teaspoon onion powder adds subtle sweetness
- 2 cups shredded cheddar cheese melty, gooey, and oh so good
- 8 eggs they hold everything together and make it hearty
- 2 cups milk adds creaminess and softness to the mix
Instructions
Instructions
- Brown up the hot breakfast sausage in a skillet over medium heat. Drain the grease.
- In a big bowl, mix cooked sausage, frozen hash browns, salt, pepper, garlic powder, and onion powder.
- Stir in the shredded cheddar cheese until it's well distributed.
- Add eggs and milk, then mix thoroughly until creamy.
- Pour the mixture into a greased 9 by 13 baking dish. Seal lid on pressure cooker and set to high pressure for 15 minutes. Allow a slow release to set.
Notes
Serve the casserole warm; it's perfect for a comforting breakfast.