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.
Finally I haven't tried it, but I believe this would also work with a shredded russet potato or the refrigerated shredded hash browns.
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)
*This post contains affiliate links. Thank you!
Other Favorite Breakfasts
BeeBo Bites (Oatmeal Power Bites)
Perfect No Break Hard Boiled Eggs
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 1x
- Category: main meal
- Method: Pressure cooker
- Cuisine: American
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.
Keywords: healthy casserole, instant pot casserole, easy recipe
Adapted from All Recipes Sweet Potato Breakfast Casserole
Tried a variation on this and just want to warn anyone else trying to use frozen hashbrowns: defrost them first! I cooked it for 45 minutes and it still was liquid in the center after a natural release. 🙁 It’ll be fine in the end, but you could save yourself a lot of time by making sure nothing’s frozen solid.
Rae, thanks for the tidbit! I had to learn that one the hard way as well.
Pamela Forbes says
This was a hit at our house for dinner tonight. I did use a couple of your suggestions. I used cottage cheese instead of ricotta since that was what I had in the fridge. I have an extremely picky eater who refuses to eat sweet potatoes so I did russet potatoes. It was awesome!
Pamela, I love hearing your substitutions, that’s so helpful, thank you! I’m so glad it was a hit!
This sounds amazing! I have everything to make this in the morning except the ricotta. Is there a substitute that might work? Thanks!
Pam, I haven’t tried any substitutions for this, but in other recipes like my breakfast cakes, I’ll often swap out ricotta cheese for cottage cheese (pulsed in a blender) or a thick yogurt. I suspect either would work!
I just made that for dinner, wow!! It was so good! I used crumbled moose sausage and served it with salsa and hot sauce. For sure it’s going in my “favorite IP recipes” file. 🙂
Camille, I’m so glad you liked it! I make it for dinner as well and it’s one of my favorite “breakfasts for dinner”. Thanks for letting me know!
I really enjoy your blog and recipes- I made this yesterday and have a couple of questions- mine was extremely salty- is the 2 tsp correct? One in the sweet potato mix and one in the egg mix? The other question is that it was very runny as well and I’m wondering if I should have tried to dry out my fresh grated sweet potato first?
Melissa, Sorry it didn’t work out right for you! Did you use kosher salt? If you used regular table salt that would have made it extra salty. It wouldn’t hurt to wring out the potatoes as much as you could, but I never have. Was the egg mixture cooked through?
I use a round, flat bottom, 7″ pyrex bowl for my IP egg dishes so that, if they are a bit runny after the recommended IP cooking time, I can finish the cooking in the microwave.
This sure looks good to me! I’m a sweet potato addict, and like to have them for breakfast with some maple syrup and chopped walnuts. I wouldn’t have thought this casserole was made in an instant pot! I’m invited to a holiday brunch, we each bring something, I’m always casting about fretting about what to make/bring. I’m saving this one for next year!
Rosie, This would be perfect! Different yet delicious ????
Cut it out!! That looks incredible and I agree with Carol G–it might be perfection enough to get our uber picky husbands to eat sweet potatoes!!
Karen, my husband is not a fan of sweet potatoes and he absolutely loved this!
Carol G says
OMG another one I have to try! I just finished making your Denver Style Sous Vide Eggs and am in LOVE with those-I can’t wait for my husband to try them. I had to sneak one cause it sort of broke when I turned it out of the pod…..good excuse, right? I need a little more practice getting them lined up in the pressure cooker so both layers or eggs are pretty. No matter, I got to sample and I’m SOOOO glad I did….that’s my early lunch….MMMMMMM. I’ll be making them a lot I know.
This casserole looks amazing-and it MIGHT just get my picky-une husband to eat sweet potatoes….if not I’ll gladly eat them. He’s finally eating spinach in lasagna and soup…so I can only hope, right?
Off to copy onto an index card for my recipe box….thanks Marci! 🙂
Carol, My bottom layer is never quite as pretty as the top no matter what I’ve tried. But once they are popped out, they all look great so I don’t stress it too much. My husband doesn’t really like sweet potatoes, but her loved this casserole! And if my kids will devour spinach filled eggs, your hubby will too (hopefully!). Love that you’re writing it on to an index card ????