That first hiss from the cooker tells you something good is happening. You recall it like that satisfying sound when your casserole is just about ready. It kinda makes you feel proud because you know it means the pressure built up enough to give all those flavors a good chance to come together. The smell starts to fill the kitchen and you already know this is gonna be a winner.
You feel a little excited because this batch is gonna save y'all some time. You catch yourself smiling cause you know everyone is gonna go back for seconds. And you are definitely gonna be patting yourself on the back for making something so easy but still totally satisfying.
The best part? It's gonna be tender pull apart good and the broth depth is just right for that comfort food vibe. You already planning to make this again because you know how quick the pressure cooker is. It's that funny mix of simple and delicious rolled into one. And after all, what's better than a hearty breakfast that's easy to whip up? Not much, y'all.
Hashbrown Breakfast Casserole in the Pressure Cooker
Ingredients
Main ingredients
- 4 large eggs
- 2 cups shredded cheddar cheese
- 1 lb frozen hash browns thawed
- ½ cup milk
- ¼ cup diced onion optional
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cooked breakfast sausage crumbled
- ¼ cup chopped green bell pepper optional
- 2 tbsp butter melted
Instructions
Instructions
- In a large bowl, whisk together eggs and milk.
- Stir in shredded cheese, hash browns, cooked sausage, onion, and green bell pepper until well combined.
- Season the mixture with salt and black pepper.
- Grease the pressure cooker insert with melted butter.
- Pour the mixture into the prepared pressure cooker insert and spread evenly.
- Seal the pressure cooker and cook on high pressure for 30 minutes.
- Allow pressure to release naturally for 10 minutes, then quick-release remaining pressure.
- Carefully remove the insert and let the casserole rest for 5 minutes before serving.
- Slice and serve warm, enjoy your hearty breakfast casserole!
