Fajita Breakfast Casserole | Instant Pot | Slow Cooker | Oven

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!

4.5 from 2 votes

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Instant Pot Fajita Breakfast Casserole

This Instant Pot Fajita Breakfast Casserole is the perfect quick breakfast for your busy morning! A 21 Day Fix Breakfast Casserole can help you start the day off right with a no yellow breakfast! This is a great 80 Day Obsession pre-workout recipe, too–just add some wheat toast!

Course Breakfast

Cuisine Mexican

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings 2

Becca Becca

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

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 soufflé 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. Use a large piece of foil folded into thirds to make a sling to lower and remove the dish from the Instant Pot.

4. 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.

5. Remove the pan from the Instant Pot. Top with avocados, cilantro, and sliced limes. Perfect with a side of whole wheat toast.

Recipe Notes

Stove Top:

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:

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.

21 Day Fix Container Count: 1G, 1R, 1.5 tsp per serving (this recipe makes two servings)

Weight Watchers Freestyle Points: 2 freestyle points per serving, for the olive oil. 

*This recipe was tested in a 6qt Instant Pot*

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