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Instant Pot Lumberjack Breakfast

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x


A layered breakfast dish of waffles, sausage, eggs and cheese. A hearty breakfast!



Equipment needed–pan for pot-in-pot cooking, sling or trivet, 6 or 8 quart Instant Pot 

  • 6 eggs
  • ½ cup milk
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 4 frozen waffles
  • 4 frozen pre-cooked sausage patties
  • ½ cup shredded sharp cheddar
  • 1 diced green onion


  1. Pour 1 ½ cups water into bottom of Instant Pot.
  2. In a small mixing bowl beat the eggs, milk, garlic powder, onion powder, kosher salt and pepper together. Set aside.
  3. Toast the 4 waffles. Cut each waffle into quarters.
  4. Put the sausage patties on top of a paper towel lined plate and microwave for 90 seconds. Pat off any excess grease. Cut into quarters.
  5. In a pan that fits inside your Instant Pot (I used Fat daddios 7 inch by 3 inch pan*) layer the waffles, then the sausage patties. Pour the egg mixture over the top. Sprinkle the cheese and green onions on top. 
  6. Place pan on top of trivet. Lower the pan into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. 
  7. When time is up move valve to venting. Remove the lid. Use a paper towel to gently pat off any moisture on top of casserole. 
  8. Scoop onto plates and enjoy with tabasco or salsa or even syrup. 
  • Category: Breakfast
  • Method: Instant Pot