Instant Pot Instructions:

1. In a bowl whisk together the eggs and the half half. Add in 1/2 tsp salt and 1/4 tsp pepper.
2. Spray an oven safe dish that fits inside your Instant Pot with non-stick cooking spray. Layer the hashbrowns in the bottom of the pan. Lightly salt and pepper the hashbrowns. Then layer on the sausage, cheese and finally the egg mixture. 
3. Pour 1 ½ cups water into bottom of Instant Pot. Cover your dish with foil and place the dish on a sling/trivet. Lower the dish into the Instant Pot. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. Move valve to venting and remove the lid. 
5. Remove the pan and the foil. Cut the casserole and serve. Top with a tablespoon of salsa. 

Crockpot Instructions:

1. In a bowl whisk together the eggs and the half and half. Add in 1/2 tsp salt and 1/4 tsp pepper. Set aside.
2. Spray you slow cooker with non-stick cooking spray. Layer the hashbrowns in the bottom. Lightly salt and pepper the hashbrowns. Then layer on the sausage, cheese and finally the egg mixture. 
3. Cover and cook on high for 2-3 hours or on low for 4-6 hours. The cooking time in this recipe will vary widely depending on what size of slow cooker you use and how hot it cooks. The larger the slow cooker the quicker the eggs will cook.

Oven Instructions:

1. In a bowl whisk together the eggs and the half and half. Add in 1/2 tsp salt and 1/4 tsp pepper. Set aside.
2. Spray a 9×9 inch baking dish with non-stick cooking spray. Layer the hashbrowns in the bottom. Lightly salt and pepper the hashbrowns. Then layer on the sausage, cheese and finally the egg mixture. 
3. Bake at 350 for 45 minutes, or until eggs are set.
4. Cut the casserole and serve topped with salsa.