Breakfast Fajitas Recipe
This Instant Pot Fajita Breakfast Casserole is the perfect quick breakfast for your busy morning! Fresh bell peppers and onions with over easy eggs make a healthy and filling breakfast.
Servings: 2
Calories: 241kcal
Ingredients
- 1 tbsp. olive oil for sautéing
- ½ tsp garlic minced
- ½ cup onion sliced
- 1 ½ cup bell pepper sliced
- ½ tsp homemade vegetable seasoning optional
- 4 eggs
- Salt and pepper to taste and garnish with cilantro, limes, and avocado
Instructions
Instant Pot:
- 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. 1 tbsp. olive oil, 1/2 tsp garlic, 1/2 cup onion, 1 1/2 cup bell pepper, 1/2 tsp homemade vegetable seasoning
- 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. 4 eggs
- 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! Salt and pepper to taste and garnish with cilantro, limes, and avocado
Stove Top:
- 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. 1 tbsp. olive oil, 1/2 tsp garlic, 1/2 cup onion, 1 1/2 cup bell pepper, 1/2 tsp homemade vegetable seasoning
- Gently crack the eggs over the vegetables. Reduce the temperature to medium heat. 4 eggs
- 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! Salt and pepper to taste and garnish with cilantro, limes, and avocado
Oven:
- 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.1/2 cup onion, 1 1/2 cup bell pepper, 1/2 tsp garlic, 1/2 tsp homemade vegetable seasoning, 1 tbsp. olive oil, 1/2 tsp garlic
- 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). 4 eggs
- Remove from the oven and serve immediately. Top with sliced avocados, limes, and cilantro. Salt and pepper to taste and garnish with cilantro, limes, and avocado
Video
Notes
Healthy Eating Plans
Serving size is 2 eggs, and 1 cup cooked vegetables.
Weight Watchers: 2 2025 Plan Points | 2 Blue Plan Points | 6 Green Plan Points | 2 Purple Plan Points | 2 2023 Plan Points
21 Day Fix/Ultimate Portion Fix: 1 green container, 1 red container, 1.5 teaspoons per serving.
2B Mindset: This is a perfect 50% vegetable an
Nutrition
Calories: 241kcal | Carbohydrates: 11g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 131mg | Potassium: 415mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3975IU | Vitamin C: 145.7mg | Calcium: 66mg | Iron: 2mg