Everyone loves a potato and egg breakfast casserole. This pressure cooker recipe is no exception and with a couple unexpected ingredients like ground mustard and pimiento it stands out from the breakfast casserole crowd.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6-qt. electric pressure cooker use the saute setting to cook sausage links in hot oil for 5 minutes or until browned, turning once. For a stove-top cooker, cook directly in the pot. Drain any fat. Cut links into 1/4 inch slices; return to pot.

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  • Add the next five ingredients (through onion) and half the cheese to the pot. Stir well. Add frozen potato nuggets; stir. Lock lid in place. Set an electric cooker on high pressure to cook 30 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 30 minutes. Remove from heat.

  • For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Sprinkle with remaining 1 cup cheese and green onions. Pass hot sauce.

Nutrition Facts

593 calories; 46 g total fat; 18 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 222 mg cholesterol; 1027 mg sodium. 380 mg potassium; 30 g carbohydrates; 3 g fiber; 3 g sugar; 19 g protein; 1 g trans fatty acid; 1456 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 30 mcg folate; 1 mcg vitamin b12; 277 mg calcium; 2 mg iron;

Reviews

Rating: 1.0 stars
03/23/2020
Burned. Couldn't eat it.
Rating: 1.0 stars
01/26/2020
Not enough liquid. Pot will not come to pressure. Just burned on the bottom.
Rating: 1.0 stars
03/23/2020
Not enough liquid. The casserole burned in the instant pot.
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