Pressure Cooker Tator Tot Breakfast Casserole is a hearty crowd favorite to start your day off right!

Tator Tot Breakfast Casserole topped with parsley in a white bowl on a white napkin.

The second most popular pressure cooker recipe on Kitschen Cat stands strong as the 5 Ingredient Pressure Cooker Cheesy Egg Bake. This one is coming in at a close second!

There’s just something about throwing all your ingredients in the pot and having a super savory, super filling breakfast ready to go in under 30 minutes! I’m a mom to 3 tiny ones and breakfast needs to be ready about 15 minutes ago… there’s not a lot of room for gourmet, slow cooked meals around here right now.

This recipe for Pressure Cooker Tator Tot Breakfast Casserole is coming to you from my most recent ebook, Easy Peasy, which is full of simple meals that even your pickiest eaters will be asking for!

The recipe itself is a similar idea to my original cheesy egg bake, but this one stars tator tots and sausage plus gets a makeover with the addition of fresh cherry tomatoes and parsley. It’s basically the elevated rendition of the OG.

I like to finish this egg bake up in the oven just to toast up the top and sides, but that’s totally not necessary. It will come out of your pressure cooker completely cooked, but will be a bit soft. If you’re into soft over crispy, you’ll enjoy it just how it is! For maximum yum though, sprinkle a bit of extra cheese and throw it under the broiler for a few minutes before digging in.

Also, if you haven’t picked up a copy of my newest ebook yet, you can find it in the pressure cooker resource library along with a couple of other great guides and recipe collections. Enjoy!

Pressure Cooker Tator Tot Breakfast Casserole

No reviews

Author: Jessie
Total Time: 55 minutes
Yield: 4-6 1x

Print Recipe

Description

Pressure Cooker Tator Tot Breakfast Casserole is a hearty crowd favorite to start your day off right!

Ingredients

Scale

1/2 lb pork breakfast sausage
1/2 onion, minced
16 ounces frozen tater tots
4 eggs
1 cup milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup halved cherry tomatoes
2 cups chopped spinach
1/4 cup minced fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Sauté sausage in pressure cooker until brown and crumbly. Add onion and cook for another 2-3 minutes.
Remove sausage from pot, wipe pot clean and place trivet inside. Pour 1 cup of water into bottom of pot.
In a large bowl, whisk together eggs, milk, garlic powder, salt, pepper, cheese, cherry tomatoes, and spinach.
Stir in tater tots and reserved sausage, then pour mixture into a greased, heat proof baking dish that will fit inside your pressure cooker. Cover top with foil.
Using a foil sling, lower baking dish onto your trivet, lock lid, and set to high pressure for 25 minutes.
When time is up, let pressure naturally release for 5 minutes, then release all remaining pressure.
Sprinkle with parsley and serve. If you’d like the top crispy, place baking dish in oven under broiler for 5 minutes.