Instant Pot Mexican Breakfast Casserole
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Start your day off right with this hearty and delicious Instant Pot Mexican Breakfast Casserole loaded with eggs, sausage, peppers and hash browns! Then top it off with your favorite toppings like diced avocado, pico de gallo, chopped cilantro and queso fresco if you are not going for a Paleo or Whole30 meal.
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
I really, really tried to keep this Instant Pot Mexican Breakfast Casserole dairy free…but it looked so pretty with the crumbled cheese on top!! LOL
How to make Mexican Breakfast Casserole in an Instant Pot:
Plug in your pressure cooker and press the “Sauté” button. Add the oil to the liner when the display reads “HOT”.
Add the sausage and break it apart with a wooden spatula or spoon. Then add the onion, sweet potato, and peppers, cook for 3 minutes to soften.
Add the garlic and cook for one minute.
Pour the potato mixture into a greased 7-cup baking dish, and turn OFF the Instant Pot.
Whisk the eggs, salt, pepper, and chili powder together in a bowl.
Pour the egg mixture over the potato/sausage mixture in the baking dish.
Add a trivet and 1 cup of water to the liner of your pressure cooker.
Very carefully place the casserole in the pressure cooker.
Secure the lid {twist to lock} and make sure the “venting knob” is in the “Sealed” position.
Press the “Manual” button and adjust the time to “5” minutes using the + or – button.
When the pot beeps, allow the pressure to release naturally for 5 minutes. Remove the lid and remove the casserole from the pressure cooker.
Garnish your Instant Pot Mexican Breakfast Casserole with Pico de Gallo or Salsa, diced avocado, chopped cilantro, and cheese of your choice for non-paleo/whole30. Slice and serve.
I have made this casserole several times this past week for breakfast, lunch, and dinner….it’s that good!!
Recipe Notes & Tips:
{Contains affiliate links}
- The eggs are thoroughly cooked, but there is moisture/liquid in the baking dish. For drier eggs, place a spatula on the center of the casserole and tilt the pan over the sink to remove the liquid.
- I have used this 7-cup glass baking dish and a Metal Baking Pan. The casserole stuck to the bottom of the metal pan, but not the glass dish…so I will continue to use the glass dish!
- These Retriever Tongs are awesome and make it much easier to get the pan in and out of the pressure cooker, and to tilt the hot pan to remove the liquid!!
- I used white sweet potatoes, those are not regular potatoes. If you wish to substitute russet potatoes, make sure you drain as much liquid as possible before adding them to the pot. They contain more moisture than sweet potatoes.
More amazing Instant Pot Mexican recipes:
- Instant Pot Mexican Casserole {no eggs}
- Instant Pot Chicken Taco Bowls
- Instant Pot Salsa Verde Shredded Chicken
Enjoy!!
Instant Pot Mexican Breakfast Casserole
Ingredients
- 1 tablespoon olive oil
- .5 pound pork sausage or substitute turkey sausage or chorizo
- .5 cup diced yellow onion
- .5 cup diced red bell pepper
- 2 cloves garlic (minced or pressed)
- 1 large sweet potato (shredded or cubed) about 2 cups
- 6 large eggs
- .5 teaspoon chili powder
- .06 teaspoon cayenne pepper (a pinch)
- sea salt and ground pepper (to taste)
- 1 cup water
- 1 tablespoon coconut oil, ghee, or butter (to grease the baking dish)
Instructions
- Plug in your pressure cooker and press the “Saute” button. Add the oil to the liner when the display reads “HOT”.
- Add the sausage and break it apart with a wooden spatula or spoon. Add the onion, sweet potato, and peppers, cook for 3 minutes to soften. Add the garlic and cook for one minute.
- Pour the potato mixture into a greased 7-cup baking dish, and turn OFF the Instant Pot.
- Whisk the eggs, salt, pepper, and chili powder together in a bowl.
- Pour the egg mixture over the potato/sausage mixture in the baking dish.
- Add a trivet and 1 cup of water to the liner of your pressure cooker.
- Very carefully place the casserole in the pressure cooker.
- Secure the lid {twist to lock} and make sure the “venting knob” is in the “Sealed” position.
- Press the “Manual” button and adjust the time to “5” minutes using the + and – buttons.
- When the pot beeps, allow the pressure to release naturally for 5 minutes. Remove the lid and remove the casserole from the pressure cooker.
- Garnish your Instant Pot Mexican Breakfast Casserole with Pico de Gallo or Salsa, diced avocado, chopped cilantro, and cheese of your choice for non-paleo/whole30. Slice and serve.
Notes
- The eggs are thoroughly cooked, but there is moisture/liquid in the baking dish. For drier eggs, place a spatula on the center of the casserole and tilt the pan over the sink to remove the liquid.
- I have used this 7-cup glass baking dish and a Metal Baking Pan. The casserole stuck to the bottom of the metal pan, but not the glass dish…so I will continue to use the glass dish!
- These Retriever Tongs are awesome and make it much easier to get the pan in and out of the pressure cooker, and to tilt the hot pan to remove the liquid!!
- I used white sweet potatoes, those are not regular potatoes. If you wish to substitute russet potatoes, make sure you drain as much liquid as possible before adding them to the pot. They contain more moisture than sweet potatoes.
- Cooking time does not include the time it takes for the pressure cooker to build steam. That can take 10 to 20 minutes.
- Nutritional Counts are guidelines. Toppings/garnishes have not been calculated in the totals.
