Sausage Mushroom Breakfast Casserole Pressure Cooker Recipe
This breakfast casserole combines sausage, mushrooms, and cheese for a cozy, hearty start to your day using the convenience of a pressure cooker.
Equipment
- 1 pressure cooker
- 1 skillet
- 1 baking dish
Ingredients
Main Ingredients
- 1 pound sausage crumbled and browned
- 8 ounces mushrooms sliced thin
- 6 large eggs
- 2 cups milk
- 4 cups bread cubes
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
Instructions
- Brown the sausage in a skillet until it's just right. No rushing here cause this step sets the flavor tone for the whole casserole.
- Toss in the sliced mushrooms and sauté until soft but not mushy.
- Whisk the eggs, milk, salt, pepper, and thyme in a bowl. This is your custard mix.
- Grease your baking dish and layer bread cubes evenly over the bottom, then add sausage and mushroom mixture on top.
- Sprinkle the shredded cheddar cheese on top before pouring the egg mixture slowly all over.
- Place your dish in the pressure cooker. Seal it up and cook on high pressure for about 10 minutes.
- Once the timer goes off, do a slow release. Remove the dish and let it sit for a few minutes before serving.
Notes
For a vegetarian option, skip the sausage and add extra mushrooms or tofu instead.