Instant Pot Breakfast Casserole
Ingredients:
3 cups hash browns defrosted
½ pound ground turkey breakfast sausage
6 eggs
½ cup milk
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup colby cheese shredded
Directions:
Turn pressure cooker to saute and let heat. Add in sausage and cook until browned and cooked through. Remove cooked breakfast sausage from the instant pot. Turn the Instant Pot OFF.
Add in 1.5 cups cold water to the Instant Pot and scrape up any browned bits on the bottom of the inner pot to prevent burn notice. Place the trivet inside the inner pot.
Whisk together eggs with milk and salt and pepper until well combined.
Lightly grease an oven-safe 7 by 3 inch baking dish. Cover the bottom of the pan with defrosted hash browns. Sprinkle sausage over hash browns. Pour eggs mixture over sausage and hash browns. Sprinkle with cheese and cover with foil.
Place casserole on a trivet in the pressure cooker. Cook on High Pressure for 20 minutes, using the manual button. Some people find 25 minutes is more to their liking.
Allow pressure to release manually for 5 to 10 minutes and then do a quick release and serve.
