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 so easy to pull together on busy mornings, and it’s healthy!
Instant Pot, stove top and oven directions are below :)
This healthy casserole is filling and starts your day off with #alltheveggies. Traditional fajita vegetables–bell peppers and onions–make up this breakfast recipe.
Where’s the recipe?
I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes.
To better serve all of my readers, I’ve made a commitment to put a ton of helpful information in my recipes.
If you’d like to skip over the information about prepping this recipe ahead of time, beginner directions about how to cook this recipe, and special diet information, please scroll to the bottom of the post, where you’ll find the easy to print Fajita breakfast Casserole Recipe!
How do I prep this ahead of time?
I love making my eggs fresh in the morning, instead of once a week. This recipe is easy to assemble ahead of time and cook fresh every day. I slice my peppers and onions and add the garlic and vegetable seasoning. The seasoning is the one I use in this recipe for Portobello Mushroom Fajitas.
After prepping the vegetables, I add them to a zipper bag and freeze them until I need them. I pull them out of the freezer and add them right to my Instant Pot or casserole dish, depending on how I’m cooking them.
Can this recipe be made the night before?
You can definitely make this casserole the night before you want to eat it. I have sautéed my veggies the night before and put them in the fridge, then cracked the eggs on top in the morning before putting in the Instant Pot or dish. If you are really pressed for time you can make this whole thing the night before and just warm it back up in the morning before cutting and serving.
- Bell Peppers Packed with vitamins, low in calories, and so flavorful! Choose your favorites to use in this recipe.
- Onions High in vitamin C. I prefer to use red onions because they’re less inflammatory than other colors.
- Garlic I don’t even need to explain this one. Garlic is delicious and belongs in all recipes ;)
- Vegetable seasoning This jazzes the recipe up a little, and it easy to make! You can find the recipe for my homemade vegetable seasoning here.
- Olive oil I prefer olive oil coconut oil when I cook. They’re healthier choices and aren’t as processed as some other oils. You can read more about which cooking oils are best here.
Instant Pot Instructions:
Time needed: 12 minutes.
Don’t forget to allow a few minutes for your pressure cooker to come to pressure and release pressure!
- Sauté the vegetables
Turn the Instant Pot to sauté and spray with cooking spray or add olive oil to the bottom of the pot. Cook peppers, onions, garlic, and vegetable seasoning (optional) for 4-5 minutes, until the vegetables are fragrant. Your goal is to meld the flavors, not cook the vegetables.
- Transfer to dish
Turn off the pressure cooker and transfer the bell peppers and onions to a round oven safe dish or pan. The general rule of thumb is that if a baking dish is oven safe, it will be safe for the pressure cooker.
- Add your eggs
Gently crack your eggs and place them on top of the peppers. Your goal here is not to break the yolks. Cover the dish with foil.
- Place the trivet on the bottom of the Instant Pot and add 1 cup water to the pot.
- Place casserole inside the pot
If you don’t have an accessory with handles, you can make a sling by folding a long piece of aluminum foil into thirds and place it under your dish, then gently lower it into the pot–on top of the trivet.
Close the lid of the pot and turn your valve to sealing.
- Cook on high pressure
Cook for 2 minutes on high pressure. If you’re not covering your dish in the pot, cook for 3 minutes. Please see Tips section if your eggs aren’t cooked enough.
Stovetop and Oven Directions
- Preheat your pan to medium high heat and add olive oil. Sauté garlic, vegetable seasoning (optional), bell peppers, and onions for 1-2 minutes.
- Gently crack the eggs on top of the vegetables, and reduce your heat to medium.
- Cover the pan and allow it to cook for 1-2 minutes, until the egg whites are no longer translucent. If you’d like to test the eggs, gently press them with the backside of a spoon to see if the yolk is cooked to your liking.
- Remove the pan from heat and serve. Garnish with avocado, limes, and cilantro if you’d like.
- Preheat your oven to 400º.
- Toss the sliced onions and peppers with the garlic and vegetable seasoning (optional). Spread them out on a baking sheet that has been sprayed with olive oil.
- Gently crack the eggs over the vegetables. Bake for 12-15 minutes or until the eggs are cooked to your liking. You can test the egg yolks by gently pressing them with the back of a spoon to see if it’s cooked enough.
- Remove from the oven and serve. Garnish with avocado, limes, and cilantro if you’d like.
If your eggs aren’t cooked enough for your liking, you can put the lid back on your pot and cook for “0” minutes. To do this, hit the Manual or Pressure Cook button and set your time to zero. The pot will come to pressure again, and you’ll quick release that pressure–and your eggs should be perfect.
Healthy Eating Plans
Serving size is 2 eggs, and 1 cup cooked vegetables.
Weight Watchers: 2 Blue Plan Points, 6 Green Plan Points, 2 Purple Plan Points, 2023 points: 2
21 Day Fix/Ultimate Portion Fix: 1 green container, 1 red container, 1.5 teaspoons per serving.
Trim Healthy Mama: This is a Crossover recipe when using coconut or MCT oil instead of olive oil.
2B Mindset: This is a perfect 50% vegetable and 50% protein meal, just add your FFC!
Delicious recipes to serve with this casserole:
Fajita Breakfast Casserole
- 1 tbsp. olive oil for sautéing
- 1/2 cup onion sliced
- 1 1/2 cup bell peppers sliced
- 4 eggs
- 1/2 tsp garlic minced
- 1/2 tsp homemade vegetable seasoning optional
- Salt and pepper to taste and garnish with cilantro, limes, and avocado
- Turn the Instant Pot to sauté, add the olive oil and allow it to heat up. Add the garlic, onions, bell peppers, and vegetable seasoning (optional). Sauté for about 4 minutes until the contents are fragrant.
- Turn off the Instant Pot and transfer the bell peppers and onions to a round oven safe pan that will fit inside the pot. 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. Cover with foil. You can use a large piece of foil folded into thirds to make a sling to raise and lower the dish from the Instant Pot.
- Place a trivet in the Instant Pot insert and add 1 cup of water. Gently lower the covered dish to sit on top of the trivet. Lock the lid into place and move the pressure valve to sealing.
- Cook on high pressure for 2 minutes and quick release.
- Remove the dish from the Instant Pot. Top with avocados, cilantro, salt and pepper, and sliced limes as desired. I love to add a side of whole wheat toast to this!
- Preheat a skillet on high heat and add the olive oil. Once the oil is hot ,sauté the garlic, onions, bell peppers, and vegetable seasoning (optional) for 1-2 minutes.
- Gently crack the eggs over the vegetables. 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. I love to add a side of whole wheat toast to this!
- Preheat your oven to 400 degrees F.
- Toss the onions, bell peppers, garlic, and vegetable seasoning (optional) in the olive oil and garlic then layer them on a baking sheet.
- Gently crack the eggs over the vegetables. Bake in the oven for 12-15 minutes (depending on how soft you like your eggs–keep an eye on them).
- Remove from the oven and serve immediately. Top with sliced avocados, limes, and cilantro.