Every once in a while an idea comes along and I think to myself, “why didn’t you think of that sooner?” This is the situation with this Instant Pot Fajita Breakfast Casserole. It’s a 21 Day Fix Breakfast Casserole Recipe that is a perfect pre or post workout meal for 8o Day Obsession.
Stove top and oven directions are below :)
Ingredients in Instant Pot Fajita Breakfast Casserole
1/2 cup onion (sliced)
1 1/2 cup sliced bell peppers (green, red, and orange)
1 tbsp. olive oil
4 eggs
A sprinkle of salt and pepper
For optional garnish: cilantro, avocado, and limes
Serves: 2
Portion: 2 eggs, and 1 cup cooked vegetables
Directions for Instant Pot Fajita Breakfast Casserole | 21 Day Fix Breakfast Casserole
Instant Pot:
1) Turn the Instant Pot to sauté, add the olive and allow it to heat up. Toss in the garlic, onions, and bell peppers to sauté them. Sauté for about 5 minutes until the edges of the onions and bell peppers start to brown like fajitas.
2) Turn off the Instant Pot and transfer the bell peppers and onions to a round oven safe pan that will fit inside. I used a 2-quart souffleé pan, but any oven safe dish would work.
3) Gently crack four eggs and place them on top of the peppers so that the yolk is intact. Sprinkle with salt and pepper then cover with foil.
4) Place the trivet at the bottom of the Instant Pot insert and add 1 cup of water. Cover your dish with foil, and then use a large piece of foil folded into thirds to make a sling to lower and remove the dish from the Instant Pot.
Gently lower the dish to sit on top of the trivet. Lock the lid into place and close the pressure valve to sealing. Cook on high pressure for 2 minutes using the manual function. Release pressure using the quick release function.
5) Remove the pan from the Instant Pot (using that foil sling that you have around it).
Top with avocados, cilantro, and sliced limes. Perfect with a side of whole wheat toast.
Stove Top Directions for 21 Day Fix Breakfast Casserole:
1) Preheat a skillet on high heat and add the olive oil. Once the oil is hot sauté the garlic, onions, and bell peppers for 1-2 minutes.
2) Gently crack the eggs over the vegetables and sprinkle with salt and pepper. Reduce the temperature to medium heat. Cover the pan and allow to cook for about 1-2 minutes until the egg whites are no longer translucent. Remove the pan from the heat and serve immediately topped with avocado, limes, and cilantro.
Oven directions for Fajita Breakfast Casserole:
1) Preheat your oven to 400 degrees F. Toss the onions and bell peppers in the olive oil and garlic then layer them on a baking sheet.
2) Gently crack the eggs over the vegetables. Sprinkle with salt and pepper then bake in the oven for 12-15 minutes depending on how soft you like your eggs.
3) Remove from the oven and serve immediately. Top with sliced avocados, limes, and cilantro.
Watch a video of this Instant Pot Fajita Breakfast Casserole being made right here:
If you’re looking for more no yellow breakfast recipes or 21 Day Fix Instant Pot recipes, I have them!
Instant Pot Fajita Breakfast Casserole
Ingredients
- 1/2 cup onion sliced
- 1 1/2 cup sliced bell peppers green, red, and orange
- 1 tbsp. olive oil
- 4 eggs
- A sprinkle of salt and pepper
- For optional garnish: cilantro avocado, and limes
Instructions
- Turn the Instant Pot to sauté, add the olive and allow it to heat up. Toss in the garlic, onions, and bell peppers to sauté them. Sauté for about 5 minutes until the edges of the onions and bell peppers start to brown like fajitas.
- Turn off the Instant Pot and transfer the bell peppers and onions to a round oven safe pan that will fit inside. I used a 2-quart soufflé pan, but any oven safe dish would work.
- Gently crack four eggs and place them on top of the peppers so that the yolk is intact. Sprinkle with salt and pepper then cover with foil. Use a large piece of foil folded into thirds to make a sling to lower and remove the dish from the Instant Pot.
- Place the trivet at the bottom of the Instant Pot insert and add 1 cup of water. Gentle lower the dish to sit on top of the trivet. Lock the lid into place and close the pressure valve to sealing. Cook on high pressure for 2 minutes using the manual function. Release pressure using the quick release function.
- Remove the pan from the Instant Pot. Top with avocados, cilantro, and sliced limes. Perfect with a side of whole wheat toast.
Notes
*nutrition calculations are approximate
Liz Paternoster says
Becca – I just made the fajita breakfast casserole and I. Am. In. LOVE.
What an awesome recipe and so easy! I used chipotle olive oil and added grape tomatoes…so delicious! Thanks for the recipes! I can’t wait to try the sous vide eggs this weekend.
Becca says
Yay!! Thank you for sharing!!
Jamie says
Be careful if you attempt to add more eggs or pre-cooked fajita meat. I added a handful of beef and one of chicken. I added 8 eggs to serve four people. I pressure cooked the dish for 4 minutes and eggs were still raw. 4 more minutes, raw. Again 4 minutes, raw. Finally another 5 minutes and the eggs finally cooked. Just wanted to share for those looking to reuse fajita leftovers.
Becca says
Thanks for the feedback! Yes, the Instant Pot makes little changes like this (adding meat) a little tricky.