Perfect for breakfast, brunch, lunch or dinner, this Breakfast Casserole is a breeze to whip up and features my favorite triple S combo: Sweet Potatoes, Spinach, Sausage.
Need a show stopping, amazing meal for company that looks complicated but is a total breeze to throw together? Check! Need a simple, no fuss weeknight dinner for the family that everyone can agree on? Check! Need Gluten Free? Check! Make ahead? Check! Just really want to use your pressure cooker because it’s the most amazing appliance known to man kind? Check!!! Behold Instant Pot Pressure Cooker Sweet Potato, Spinach, and Sausage Breakfast Casserole: The solution to every possible dilemma.
This meal kind of surprised me. I like sweet potatoes (example Buffalo Chicken Stuffed Sweet Potato and Sweet Potato Casserole) but I’m pretty picky in their application and I doubted that I would be happy with them in place of good ol’ russet potatoes in a breakfast casserole.
Well I was wrong, wrong, wrong and the combination here of sweet and savory is perfection. Topped off with my favorite salsa or hot sauce and this casserole makes all of my kiddo’s obnoxious dinner time manners seem cute and innocent. Or maybe that’s because I gave up and took my casserole to the office to eat in silence . . .
I will confess, even though I mentioned above that your whole family would agree on this meal, I did have 2 children dramatically groaning over the sweet potato part. So they ate their eggs and I got to eat their left over sweet potatoes. So yes, I call that an agreement because ultimately I scored big time!
If you really want to be dazzled, whip up some whole wheat homemade biscuits because this casserole stuffed inside a buttery biscuit slathered in Sir Kensington’s Spicy Ketchup is like, whoa.
Tools used to make Instant Pot Pressure Cooker Sweet Potato, Spinach, and Sausage, Breakfast Casserole
Instant Pot or
Nordic Ware 7 inch Springform Pan (my favorite springform pan ever)
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Other Favorite Breakfasts
Pressure Cooker Sweet Potato, Spinach and Sausage Breakfast Casserole
Perfect for Breakfast, Lunch, or Dinner, this healthy Sweet Potato Casserole is full of good for you flavor and is so easy to throw together.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: serves 5-6
For the Sweet Potato Mixture
- 3-4 cups grated sweet potato, about 1 medium size sweet potato, squeezed as dry as possible with a lint free kitchen towel
- 1 tablespoon butter, melted
- 1/2-1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the Egg Mixture
- 8 eggs
- 1 cup part skim ricotta (or whole fat is okay too)
- 3/4 cup cooked, crumbled turkey sausage (could substitute with your favorite sausage, chopped ham or bacon)
- 1 cup shredded sharp cheddar cheese, divided
- 2 cups chopped spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Optional for topping: salsa, hot sauce, ketchup, sliced avocados or tomatoes
- Spray a 7 inch springform pan with nonstick cooking spray. You could also use a corning ware dish or other pan that can handle the heat and pressure. Add grated sweet potatoes, butter, 1 teaspoon kosher salt, pepper, and garlic powder to the pan and toss to combine the ingredients. Press firmly into the bottom of the pan in a flat layer.
- In a medium size bowl, whisk eggs and ricotta until well combined. Add sausage, 3/4 cup cheddar cheese, spinach, 1 teaspoon kosher salt, onion powder, garlic powder, and black pepper and stir. Pour over the shredded sweet potato mixture. Top with remaining 1/4 cup shredded cheese.
- Add 1 cup of water to the pressure cooker pot and place a trivet inside. Make a tinfoil sling and use this to place the pan on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 35 minutes.
- When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure. Use tinfoil sling to remove the pan from the pot.
- Optional: Place eggs under the broiler to brown the cheese.
- Carefully remove the springform ring. If it is sticking, run a knife around the edges of the eggs to loosen.
- Serve hot with a side of salsa, hot sauce, ketchup, sliced avocados and/or tomatoes.
- I haven’t tried it, but I believe you could easily swap the sweet potatoes for russet potatoes. The store bought refrigerated hash browns would really make quick work of things.
Adapted from All Recipes Sweet Potato Breakfast Casserole