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.
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.
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.