Print

Pressure Cooker Sweet Potato, Spinach and Sausage Breakfast Casserole

Instant Pot Sweet Potato, Spinach, and Sausage Breakfast Casserole on a serving plate

5 from 3 reviews

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.

Ingredients

Scale

For the Sweet Potato Mixture

  • 34 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
  • 1/21 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Optional: Place eggs under the broiler to brown the cheese.
  6. Carefully remove the springform ring.  If it is sticking, run a knife around the edges of the eggs to loosen.
  7. Serve hot with a side of salsa, hot sauce, ketchup, sliced avocados and/or tomatoes.

Notes

  • 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.

Keywords: healthy casserole, instant pot casserole, easy recipe