The electric pressure cooker is my favorite way to make steamed sweet potatoes. I love that I can “set it and forget it.”

Where is the recipe?

Here at My Crazy Good Life, we write our recipes so that anyone can easily make them. In the article below, you’ll find lots of cooking tips, details that are helpful to those who are new to the Instant Pot, and even special diet information for the 21 Day Fix, Weight Watchers, and 2B Mindset.

If you don’t need all of the extra information, simply scroll down to the bottom of the post to view the ingredient amounts and instructions for these Perfect Instant Pot Sweet Potatoes.

How long does it take for potatoes to soften in the Instant Pot?

Your cooking time will depend on the size of your sweet potatoes. Try to find potatoes that are roughly the same size so that your cooking time is the same for all of the potatoes. You’ll also want to allow a 10 minute natural pressure release at the end of cooking.

These cook times work for one sweet potato or however many you can safely fit inside your pressure cooker.

• For small sweet potatoes (less than 2 inches wide) I recommend cooking on high pressure for 15 minutes to 18 minutes of cook time (not counting the natural pressure release)
• For medium sweet potatoes (2-3 inches wide) I recommend cooking on high pressure for 30 minutes of cook time (not counting the natural pressure release)
• For large sweet potatoes (wider than 3 inches) I recommend cooking on high pressure for 60 minutes of cook time (not counting the natural pressure release)

It’s always best to cook for less time when you’re getting used to cooking with your Instant Pot. You can always cook the food for longer, but once it’s over cooked it can’t be undone.

I like to cook the sweet potatoes, open the pot and test for doneness, and then cook for longer if necessary. Did you know that you can even cook something for 0 (that’s zero) minutes if it just needs a little more time? It will cook as it comes to pressure, then it will immediately begin releasing pressure, continuing to cook.

My potatoes are medium sized and took 30 minutes to cook with a 10 minute NPR.

Ingredients in Instant Pot Sweet Potatoes:

• Sweet Potatoes: A powerhouse of vitamins and minerals sweet potatoes contain 400% of your daily recommended Vitamin A alone. Sweet potatoes are slow burning carbs, which help level blood sugar, and have tons of beta-carotene which studies show helps with vision.

How to cook whole sweet potatoes in the Instant Pot

1. Wash your raw sweet potatoes. Scrub sweet potatoes with a clean brush or sponge.
2. Add one cup of water to the Instant Pot to the bottom of your Instant Pot. Place your trivet or steamer basket in the bottom of the pot. Place your potatoes on top of the trivet.
3. Close and lock the lid and turn your pressure valve to sealing. Cook on high pressure for 15-60 minutes depending on the size of your potatoes (specific cooking times can be found above).
4. Once the cook time is complete, allow the pot to release naturally for 10 minutes before quick releasing the remaining pressure. This means that when it’s done cooking, don’t touch the pot or release valve. Set a time for 10 minutes (or watch your pot count up to 10 minutes) before moving the release valve from Sealing to Venting with the end of a wooden to spoon. When you do this, hot steam will come out of the pot.
5. Remove the lid and use the handles of your trivet to carefully remove your perfectly tender cooked sweet potatoes. Serve immediately or allow to cool and transfer to an airtight container and store in the fridge up to 5 days.

Recipe Tips:

• Find potatoes that are the same size so that they all cook in the same amount of time.
• I used my 6 quart Instant Pot, but cooking times should stay the same for the 3 or 8 quart.
• I love this recipe during the holidays. It saves so much time making sweet potato casserole!
• For the natural release, I recommend allowing the pressure to naturally release for 10 minutes. If after 10 minutes there is still pressure in your pot, you can go ahead and manually release (also called quick release) it by moving the Valve over to the venting position.

Once you make Instant Pot sweet potatoes once, you’ll find the perfect time and it’ll be easier to cook them from here on out. This is actually the way it works with almost all recipes – each pot and elevation cook a tad different, and you’ll get to know your pot in no time.

I love that the potatoes cook evenly, and this is such an easy recipe to use to get healthy food on the table (or in meal prep containers).

Top your cooked Instant Pot Sweet Potato with:

• butter
• maple syrup and peanut butter for a perfect breakfast
• brown sugar and honey
• sour cream and green onions
• veggies – I love adding broccoli

Healthy Eating Plans:

21 Day Fix/Ultimate Portion Fix:

Potato sizes can vary drastically, so for the most accurate container counts, count each 1/2 cup serving as 1 Yellow Container.

Weight Watchers:

Points were figured using the WW recipe creator with the serving size figured as 1/2 cup. 2 Points on the 2023 Plan | 3 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points

2B Mindset:

These are great for breakfast or lunch when following 2B Mindset. For breakfast add 50% protein for a complete meal. For lunch, add 50% vegetables and 25% protein for a complete meal.

More healthy Sweet Potato recipes

• Oven Roasted Sweet Potatoes
• Sweet Potato Hash
• Healthy Crab Cake Recipe with Sweet Potatoes
• Sweet Potato Chili

More basic Instant Pot recipes:

• Instant Pot Meatballs
• Instant Pot Frozen Ground Beef
• Instant Pot Turkey Breast
• Instant Pot Spaghetti Squash

Print

Perfect Instant Pot Sweet Potatoes

Making perfect Instant Pot Sweet Potatoes is quick and easy. I love to meal prep several at once so I can eat them all week.

Course Side Dish

Cuisine American

Keyword instant pot, sweet potato

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 447kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet

Ingredients

• 4 sweet potatoes
• 1 cup water

Instructions

• Wash your potatoes. 4 sweet potatoes
• Add water to the bottom of your Instant Pot. 1 cup water
• Place your trivet or steamer basket in the bottom of the pot, and your potatoes on top of the trivet.
• Close and lock the lid and turn you pressure valve to sealing. Cook on high pressure for 15-60 minutes depending on the size of your potatoes (cooking times can be found in recipe notes).
• Once the cook time is complete, allow the pot to release naturally for 10 minutes before quick releasing the remaining pressure. Remove the lid and use the handles of your trivet to remove the potatoes.
• Serve immediately or transfer to an airtight container and store in the fridge up to 5 days.

Notes

• For small potatoes (less than 2 inches wide) I recommend cooking 15 minutes to 18 minutes.
• For medium sweet potatoes (2-3 inches wide) I recommend cooking for 30 minutes.
• For large sweet potatoes (wider than 3 inches) I recommend cooking for 60 minutes.

Recipe Tips:

• Find potatoes that are the same size so that they all cook for the same amount of time.
• I used my 6 quart Instant Pot, but cooking times should stay the same for the 3 or 8 quart.

Healthy Eating Plans:

21 Day Fix/Ultimate Portion Fix:

Potato sizes can vary drastically, so for the most accurate container counts, count each 1/2 cup serving as 1 Yellow Container.

Weight Watchers:

Points were figured using the WW recipe creator with the serving size figured as 1/2 cup. 2 Points on the 2023 Plan | 3 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points

2B Mindset:

These are great for breakfast or lunch when following 2B Mindset. For breakfast add 50% protein for a complete meal. For lunch, add 50% vegetables and 25% protein for a complete meal.

Nutrition

Serving: 4g | Calories: 447kcal | Carbohydrates: 105g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 1752mg | Fiber: 16g | Sugar: 22g | Vitamin A: 73772IU | Vitamin C: 12mg | Calcium: 163mg | Iron: 3mg

The post Instant Pot Sweet Potatoes appeared first on My Crazy Good Life.

This delicious shredded sweet potato hash browns recipe has just a few simple ingredients and is great for breakfast but it also makes an excellent side dish for brunch or even dinner! You’ll love it even more once you see how easy it is to make.

Where’s the recipe? 

Here at My Crazy Good Life we write recipes that anyone can make, whether you’re a pro in the kitchen or this is your first time cooking. 

If you’re new to the kitchen, you’ll want to read the post below for information about ingredients, recipe tips, and detailed cooking instructions.

If you’re someone who has some cooking experience you might want to skip to the bottom of the post where you’ll find the ingredient measurements and to the point cooking instructions for thissimple recipe for Shredded Sweet Potato Hash Browns. 

Why are sweet potatoes good for inflammation?

Sweet potatoes (like the ones used in this delicious shredded sweet potato hash) are amazing for inflammation and inflammatory diseases.

Sweet potatoes are packed with vitamins C and E and on top of that they have carotenoids alpha and beta carotene which are all excellent at reducing inflammation.

Everything from muscle spasms to asthma can be impacted by inflammation in your body, an anti-inflammation diet can help with a variety of ailments. These healthy sweet potato hash browns will help you start the day off on the right foot with a quick and delicious meal.

Ingredients in Shredded Sweet Potato Hash Browns

• Sweet potatoes Be sure you’re not buying yams, which are just as delicious more like regular potatoes and not needed in this recipe. 
• Red onion Strong smelling onions like yellow and red contain contain flavonoids that can help fight inflammation. 
• Cinnamon & Nutmeg
• Coconut oil, olive oil, or avocado oil Whichever one of these oils fits into your diet best will work. 

How to make this on the stove: 

1. Clean and peel the potatoes with a vegetable peeler. 
2. Shred sweet potatoes. I prefer to use my food processor with the coarse shredding blade, but you can use an old fashioned box grater. 
3. Chop the onion. The food processor works great for this part, too. 
4. Mix shredded potatoes, onion, and seasoning in a large bowl or plastic bag and mix well.
5. Heat the coconut or olive oil in a large skillet or cast iron pan over medium heat. 
6. Add sweet potato mix and cook over med-low heat. Flip occasionally to lightly brown on all sides.
7. I like to tamp down the potatoes by pressing with with back of a spatula – this keeps the potatoes dense and I think they cook a little faster. 
8. Depending on the heat, potatoes will take approximately 20 to 25 minutes to cook.
9. When finished, remove from heat and enjoy!
10. Store in an airtight container for up to 5 days in the fridge or 2 months in the freezer. 

Recipe Tips: 

• Making this sweet potato hash recipe is quick and easy thanks to the food processor. No need to break out the shredder, just toss them into the food processor and they’re ready to go in a few seconds.
• These shredded sweet potatoes don’t crisp up like regular hash browns – if you’d like crispy sweet potato hash browns, put them in the oven on a baking sheet at 400 for a few minutes (until they start to brown). 
• This recipe is easily adapted. Add black beans and roasted corn for more fiber, change the seasonings around and add garlic powder, cumin, and smoked paprika if you like, too. 
• I love meal prepping this along with this Easy Breakfast Casserole, Chicken Apple Sausage Patties, or this Savory Homemade Turkey Sausage Recipe. Either of them tastes great with these Sweet Potato Hash Browns and all of the recipes are easy to freeze and reheat later, which are perfect on a busy morning. 
• You could also add the veggies from this recipe on top of this sweet potato breakfast hash.
• Add protein to this meal by adding a fried egg or scrambled eggs to your plate. 
• If freezing these homemade hash browns, I like to portion these out into small freezer bags. 

Healthy Eating Plans

This recipe makes about 6 servings. 

21 Day Fix / Portion Fix

Counts for the entire recipe (I give these to you so you can easily recalculate if you add or change anything): 

• 6 yellow containers, 2 green containers

Per Serving:

• 1 yellow container, 1/3 green container

2B Mindset 

This is a perfect recipe when paired with homemade sausage like I mentioned above, or an egg or two (depending on your serving of sweet potatoes). Your breakfast should be 50% FFC and 50% protein. 

Trim Healthy Mama

It’s an E recipe on THM, there are no substitutions necessary. 

You can find the Weight Watchers recipe here.

More easy recipes for breakfast

I love an easy breakfast recipe. Whether you’re making it the morning of or meal prepping for the week, here are some of the most delicious ways to start your day: 

• Vegan Hash Browns with Veggies (made with white potatoes)
• Zucchini Breakfast Casserole
• Vegan Whole Wheat Pancakes So easy to freeze for meal prep!
• 2 Ingredient Banana Pancakes (I do not recommend meal prepping these)
• Breakfast Fried Rice (Definitely recommend prepping this one, not making it in the morning)
• Baked Zucchini Oatmeal

Print

Shredded Sweet Potato Hash Browns

These Shredded Sweet Potato Hash Browns are a delicious way to start your day and perfect for meal prep!

Course Breakfast

Cuisine American

Keyword hash browns, sweet potato

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 2kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Food processor
• Box Grater

Ingredients

• 3 cups sweet potatoes peeled and shredded – a food processor works great for this.
• 1 large onion red, chopped
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2-3 tbsp healthy oil of your choice

Instructions

• Clean, peel, and shred sweet potatoes. 3 cups sweet potatoes
• Chop the onion. 1 large onion
• Mix the sweet potatoes, onion, and seasonings in a large bowl or plastic bag and mix well. 1 tsp cinnamon, ½ tsp nutmeg
• Heat 2-3 tbsp of oil in a large skillet. 2-3 tbsp healthy oil of your choice
• Add sweet potato mix and cook over med-low heat. Flip occasionally to lightly brown on all sides.
• Depending on heat, potatoes will take approx. 20 to 25 minutes to cook.

Video

Notes

Recipe Tips: 

• Making this sweet potato hash recipe is quick and easy thanks to the food processor. No need to break out the shredder, just toss them into the food processor and they’re ready to go in a few seconds.
• These shredded sweet potatoes don’t crisp up like regular hash browns – if you’d like crispy sweet potato hash browns, put them in the oven on a baking sheet at 400 for a few minutes (until they start to brown). 
• This recipe is easily adapted. Add black beans and roasted corn for more fiber, change the seasonings around and add garlic powder, cumin, and smoked paprika if you like, too. 
• I love meal prepping this along with Chicken Apple Sausage Patties or this Savory Homemade Turkey Sausage Recipe. Either of them tastes great with these Sweet Potato Hash Browns and all of the recipes are easy to freeze and reheat later, which are perfect on a busy morning. 
• You could also add the veggies from this recipe on top of this sweet potato breakfast hash.
• Add protein to this meal by adding a fried egg or scrambled eggs to your plate. 
• If freezing these homemade hash browns, I like to portion these out into small freezer bags. 

Healthy Eating Plans

This recipe makes about 6 servings. 

21 Day Fix / Portion Fix

Counts for the entire recipe (I give these to you so you can easily recalculate if you add or change anything): 

• 6 yellow containers 
  2 green containers

Per Serving:

• 1 yellow container
• 1/3 green container

2B Mindset 

This is a perfect recipe when paired with homemade sausage like I mentioned above, or an egg or two (depending on your serving of sweet potatoes). Your breakfast should be 50% FFC and 50% protein. 

Trim Healthy Mama

It’s an E recipe on THM, there are no substitutions necessary. 

Nutrition

Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

The post Shredded Sweet Potato Hash Browns appeared first on My Crazy Good Life.

The 2 B Mindset diet focuses on plate proportions for your food groups. For example, 25% protein, 50% vegetables, 25% fiber-filled carbohydrates. This method makes it easy to fill your plate with more healthy and nutritious foods at the right times throughout the day.

The 2 B Mindset program is designed to help teach portion control and intuitive eating habits with simple principles. It’s a great way to improve your overall health and create a healthy habit.

If you haven’t fully committed to the 2 B Mindset plan, but are interested in learning more, you might want to check out this review of the 2 b mindset nutrition program that I did that will hopefully answer any questions you might have about this healthy eating plan.

2B Mindset Snack Recipes

Having a list of 2 B Mindset recipes for nutritious snack options helps me from mindless snacking that can sometimes happen in the afternoon. This diet plan isn’t so much a diet, but a way of life.

Our list of 2B Mindset Snack Recipes has something for everyone. Whether you’re looking for a sweet treat or a savory snack, we have some good choices below. 

Wonder Whip

Wonder Whips are a delicious dessert or snack that was invented by dietitian Ilana Muhlstein, the creator of 2B Mindset. It’s essentially a protein packed, whipped yogurt snack that you serve chilled. They are excellent year round and can be eaten like a cup of yogurt, a dip, or even a delicious pie filling that will satisfy your sweet tooth. There are even savory whips but one of my personal favorites is this chocolate peanut butter wonder whip.

Ground Turkey Lettuce Wraps

Turkey Lettuce Wraps make a great snack recipe for 2B Mindset because it’s packed with veggies and protein. At lunch you can serve this with the fiber filled carb of your choice and at dinner you should be right on target with these rations of veggies to protein.

Cauliflower Salad

Instant Pot Cauliflower Potato Salad is an easy summer picnic recipe! Use cauliflower in place of potatoes in this low carb side dish.

Low Carb Shepherd’s Pie Bites

Shepherd’s Pie Bites in keto cheese cups are a family friendly recipe that you can make on the stove or in your Instant Pot. The cheddar cheese cups are low carb and easy to make. 

Summer Confetti Salad with Papaya

This Summer Confetti Salad is an easy appetizer or side dish for BBQs and pool parties! This delicious vegan recipe is packed full of veggies and slow burning carbs! It also makes a great lunch for 2B Mindset when served with 25% protein.

Healthy Buffalo Chicken Dip

This healthy buffalo chicken dip recipe counts as a protein. It’s one of my favorite 2 B Mindset snack recipes. Fill 25% of your plate with an FFC, and 50% vegetables for a perfect lunch. Serve with 50% vegetables for dinner. 

Baked Turnip Fries

Turnip Fries are an excellent vegetable option. Pair it with your choice of protein for lunch and dinner. They make a great side dish for all of your summer grilling recipes as well!

Healthy Spinach and Artichoke Dip

Full of veggies and protein from greek yogurt, this Healthy Spinach and Artichoke Dip is one of our favorite happy hour snacks.

Low Carb Cloud Bread

This Low Carb Cloud Bread is perfect for 2B Mindset breakfast, lunch, or dinner! Make sure it fits onto your Plate It portions.

Buffalo Chicken Bites

Serve these Buffalo Chicken Bites with 50% veggies and 25% FFC for a complete lunch. 75% veggies for a complete dinner.

Restaurant Style Salsa in the Blender

This fresh and easy Restaurant Style Salsa recipe is made with simple ingredients and is one of our favorite snacks.

Healthy Sweet Potato Crab Cakes

This Healthy Sweet Potato Crab Cake recipe is perfect for lunch–just add some protein and veggies!

Lasagna Stacks

This Lasagna Stacks recipe can be eaten for lunch alongside an FFC or it’s a complete dinner recipe!

Can these 2B Mindset snack recipes work for other healthy eating plans?

You’ll want to check ingredients in these healthy snacks to be sure that they fit into other plans. Not all the Beachbody programs or other healthy lifestyle plans have the same guidelines for food choices and options. 

When it comes to tracking programs like Weight Watchers and 21 Day Fix, you’ll want to calculate the recipes and be sure that they fit into your exact program. Some of these recipes might include the information for other healthy lifestyle programs in which case you might already have a head start on those calculations.

Looking for 2B Mindset Meal Ideas?

Do you want more thank just healthy 2B Mindset snacks? These healthy 2B Mindset lunches and dinners are easy to make, and will help you follow the 2 B Mindset guidelines to reach your goals!

Vegetarian Stuffed Peppers

This recipe for Vegetarian Stuffed Bell Peppers is one of my favorite vegetarian recipes that even the biggest meat lovers rave about! It’s definitely a veggies-most recipe, and an easy way to get all of your vegetables in. While this is a pretty balanced meal it might need a bit of protein added to make this a complete 2B Mindset lunch. I’d add in some cooked tofu for protein. One half cup of tofu adds about 10 grams of protein to your plate.

Greek Kebabs

I love making these Greek Kebabs in the summer time! For lunch, add an FCC like sweet potatoes or a side of quinoa, and for dinner, grill some extra skewers with just veggies or serve with a salad!

Chicken Salad

This Chicken Salad recipe is a great lunch paired with veggies to fill your plate. You could also add veggies instead of the fruit or in place of some of the fruit in the recipe. Good veggies for this recipe would be celery, cucumbers, or thinly sliced carrots or jicama.

Crockpot Chicken Fajitas

This recipe for Crockpot Chicken Fajitas makes a great 2B Mindset lunch or dinner option. Make sure you add veggies for dinner, since this is pretty evenly split between protein and vegetables.

Lentil Tacos

These Instant Pot Lentil Tacos are a healthy dinner option. They’re a great vegetarian taco recipe that is filling, fresh, and flavorful.

2B Mindset recipe ideas

These recipe roundups will be your go-to guide for healthy meals. They include everything from 2 B Mindset breakfast recipes to 2 B Mindset meals in Instant Pot!

• Dinner Recipes
• Crockpot Recipes for Breakfast, Lunch, and Dinner
• Instant Pot Recipes
• Vegetable Recipes
• 2B Mindset Chicken Recipes
• Instant Pot Breakfast Recipes
• Breakfast Recipes

The post 2B Mindset Snack Recipes appeared first on My Crazy Good Life.

Somewhere along the way we were told we should only eat fajitas for lunch and dinner, however that isn’t true! We can eat breakfast fajitas first thing in the morning and feel great about it! It’s so easy to pull together on busy mornings, and it’s healthy!

Move over breakfast tacos, our breakfast fajitas are delicious, and here to stay! This healthy breakfast fajita recipe is filling and starts your day off with #alltheveggies, flavor, and protein! It’s fresh and much more flavorful than some of the make-ahead breakfast burritos I’ve tried in the past.

Where’s the recipe?

Here at My Crazy Good Life, I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about both harder recipes and easy 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, nutrition, and healthy eating plan points, please scroll to the bottom of the post, where you’ll find the easy to print Fajita Breakfast Casserole Recipe!

Ingredients in Breakfast Fajitas

• Bell Peppers: Packed with vitamins, low in calories, and so flavorful! I prefer using red bell pepper, but choose your favorite colors (green pepper, yellow pepper, orange pepper, etc) to use in this recipe.
• Onions: High in vitamin C. I prefer to use red onions because they’re less inflammatory than other colors. If you only have a yellow onion on hand, feel free to use that.
• Garlic: Garlic is delicious and belongs in all recipes. Fresh is always better than garlic powder, but if you are in a pinch garlic powder will do.
• Vegetable seasoning: This jazzes the recipe up a little, and it’s easy to make! You can easily make your own at home by following this homemade vegetable seasoning recipe.
• Olive oil: I prefer olive oil and 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.

How to make Breakfast Fajitas in the Instant Pot

Time needed: 12 minutes

Don’t forget to allow a few minutes for your pressure cooker to come to pressure and release pressure!

1. Slice the vegetables: Slice the peppers, garlic, and onion and combine in a medium bowl. Sprinkle vegetable seasoning over and mix to ensure seasoning is distributed throughout the vegetable mixture.
2. 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.
3. 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.
4. 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.
5. Place the trivet on the bottom of the Instant Pot and add 1 cup water to the pot.
6. 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.
7. Close & seal: Close the lid of the pot and turn your valve to sealing.
8. 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.

How to cook Breakfast Fajitas on the Stovetop and in the Oven

Stovetop

1. Preheat your pan or large nonstick skillet to medium-high heat and add olive oil. Sauté garlic, vegetable seasoning (optional), bell peppers, and onions for 1-2 minutes.
2. Gently crack the eggs on top of the vegetables, and reduce your heat to medium.
3. 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.
4. Remove the pan from heat and serve. Garnish with hot sauce, avocado, limes, and cilantro if you’d like. I like to add a dollop of sour cream, but if you do this you’ll need to recalculate your points.

Oven

1. Heat oven to 400º.
2. Toss the sliced onions and peppers with the garlic and vegetable seasoning (optional). Spread them out on a sheet pan or baking sheet that has been sprayed with olive oil.
3. 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 a rubber spatula to see if it’s cooked enough.
4. Remove from the oven and serve. Garnish with avocado slices, a little lime juice from lime wedges, and cilantro if you’d like.

Recipe Tips

• If your eggs aren’t cooked enough for your liking, you can put the Instant Pot 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.
• If you don’t have time to prepare the vegetable seasoning recipe, feel free to use a little bit of garlic powder, onion powder, chili powder, and a dash of black pepper. Season to your liking.
• If you prefer spicy breakfast fajitas, include sliced jalapeños in your vegetable stir-fry, or increase the amount of chili powder in your spice mix.
• If any extra vegetables remain, store in an airtight container and use them for your next batch of breakfast fajitas tomorrow morning. This entire recipe is delicious enough to enjoy again.
• Both a soft flour tortilla or a soft corn tortilla work great with this recipe. You can warm tortillas either in a pan on the stovetop or quickly in the microwave. Just be sure to recalculate your healthy eating plans.

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!

More delicious recipes for breakfast

• Easy Breakfast Casserole with Potatoes and Black Beans
• Shredded Sweet Potato Hash Browns
• Breakfast Sausage
• Turkey Sausage Recipe
• Healthy Breakfast Fried Rice
• Meal Prep Egg Cups

Print

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.

Course Breakfast

Cuisine Mexican

Keyword 21 Day Fix, breakfast casserole, Fajita Breakfast Casserole, healthy, instant pot

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 2

Calories 241kcal

Author Becca Ludlum

Ingredients

• 1 tbsp. olive oil for sautéing
• 1/2 tsp garlic minced
• 1/2 cup onion sliced
• 1 1/2 cup bell peppers sliced
• 1/2 tsp homemade vegetable seasoning optional
• 4 eggs
• Salt and pepper to taste and garnish with cilantro, limes, and avocado

US Customary – Metric

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 peppers, 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 peppers, 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 peppers, 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 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 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

The post Breakfast Fajitas Recipe appeared first on My Crazy Good Life.

Drinking your coffee black is often thought to be the best for our health, but it’s not the most appealing flavor to most drinkers. Flavored store bought coffee creamers are full of sugar, artificial ingredients, and trans fats. This is an easy and healthy dairy free coffee creamer that will change the way you drink coffee.

Many almond milk, oat milk, and soy creamers, while lactose free and plant based, are still lacking in nutrition and flavor. I’ve been on a mission to to create a plant based coffee creamer that has all the flavor of store-bought creamers, but with clean ingredients. I think this Vanilla Almond Milk Creamer fits the bill. 

Where is the recipe?

Here at My Crazy Good Life, we like to make our recipes easy for everyone to follow. In the article below you’ll find lots of information about the ingredients needed for this recipe as well as recipe tips and ingredient substitutions.

If you’d like to skip past all of that extra information and jump to the recipe, simply scroll to the bottom of the page where you’ll find easy to follow directions for How to Make Healthy Coffee Creamer.

Ingredients in this dairy free creamer

• Coconut Milk: You’ll want the canned coconut milk. Be sure it is unsweetened and full-fat coconut milk for that creamy taste you love. Using another non-dairy milk instead of the canned coconut milk will result in thinner more “watered down” creamer.
• Unsweetened Almond Milk: I like to use unsweetened vanilla in this recipe, but plain works just as well. You could also use another non-dairy milk of your choice.
• Coconut Crystals: Also called coconut palm sugar or coconut sugar. Studies show that coconut sugar has a lower glycemic index than cane sugar, which means it causes a slightly lower rise in blood sugar. I’ve found that this is a 1:1 swap for brown sugar so if you can’t find coconut sugar, brown sugar will give you the same result (but with different nutritional values).
• Vanilla Extract: Be sure and pick up pure vanilla extract, not bakers vanilla or imitation vanilla, for the best vanilla flavor. You could also use almond extract or another flavor if you’d like–experiment and have fun with different flavors!

How to make Healthy Coffee Creamer

This recipe should take about 10 minutes to mix ingredients and heat, and about an hour in the fridge to chill.

1. Add canned coconut milk, almond milk, coconut crystals, and vanilla to a small saucepan.
2. Whisk ingredients together over low heat until the crystals melt and incorporate completely.
3. Turn off the burner and remove the pan from the heat. Allow your creamer to cool naturally for 20 minutes so it cools closer to room temperature, then transfer it to an airtight container or glass jar and refrigerate.
4. This keeps in the fridge for 5-7 days. You can also freeze it.

Recipe Tips and Common Questions:

• This creamer works great in iced coffee as well. I like to make ice cubes out of the creamer, and then pour brewed ice coffee or cold brew right over them.
• Definitely add flavors that appeal to you and experiment with this recipe! Your base recipe is coconut milk, almond milk, and coconut sugar. You’re welcome to swap the vanilla out for other flavors that you like.
• Looking for chocolate creamer? Try this recipe for Mocha Coffee Creamer :)
• Making your own homemade coffee creamer will take some getting used to as it doesn’t last as long as store bought. I love freezing my creamer small containers so I can use a little bit at a time.
• If you feel like the oil in traditional coffee creamer is something you’re missing, try adding a tablespoon of coconut oil or mct oil to the creamer. Just stir or shake well before use.
• If you prefer an unsweetened creamer, skip the coconut crystals in this recipe.
• If you’re looking for other flavors, I recommend adding one of these options in place of the vanilla extract:
  • cocoa powder
  • pumpkin pie spice
  • hazelnut flavors
  • coconut flavor
• I’ve added maple syrup in place of the coconut crystals and love that flavor. This is an easy recipe to experiment with!

Healthy Eating Plans

This is a perfect 21 Day Fix, 2B Mindset or Weight Watchers coffee creamer. This healthy homemade coffee creamer recipe makes 17 servings that are about 2 tablespoons each.

Weight Watchers: 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points | 3 Points on the 2023 Plan.

21 Day Fix/Ultimate Portion Fix: For the entire recipe: 5 Blue Containers, 1/3 Teaspoon. Per 2 Tablespoon Serving: 1/2 Blue Container and trace teaspoons (I do not count them).

2B Mindset: This would be an “Accessory” on 2B Mindset

More healthy breakfast recipes

• Whole Wheat Banana Bread
• Zucchini Bread Oatmeal
• Pumpkin Cold Brew
• Pumpkin Overnight Oats
• Chia Pudding
• Starbucks Egg Bites

Print

How to Make Healthy Coffee Creamer | Vanilla Coffee Creamer Recipe

Wondering how to make healthy coffee creamer? This Vanilla Creamer is full of good things–it's plant based, vegan, dairy free, no refined sugar, and so easy to make!

Course staples

Cuisine American

Keyword coffee creamer

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 17

Calories 61kcal

Author Becca Ludlum

Equipment

• Le Creuset Cast Iron Pot
• Glass Milk Bottles

Ingredients

• 1 can coconut milk full fat, unsweetened
• 3 tbsp almond milk unsweetened
• 2 tbsp coconut crystals also called coconut sugar
• 1 tbsp vanilla extract

US Customary – Metric

Instructions

• Add coconut milk, almond milk, coconut crystals, and vanilla extract to a small saucepan. Whisk to combine. 1 can coconut milk 3 tbsp almond milk 2 tbsp coconut crystals 1 tbsp vanilla extract
• Heat on low, stirring continuously until crystals incorporate with the rest of the ingredients.
• Remove from the heat and allow to cool for 20 minutes before storing in the fridge.
• Keep in fridge for 5-7 days, or freeze.

Notes

 

Healthy Eating Plans:

This is a perfect 21 Day Fix, 2B Mindset or Weight Watchers coffee creamer. This healthy homemade coffee creamer recipe makes 17 servings that are about 2 tablespoons each.

Weight Watchers: 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points | 3 2023 Points per serving.

21 Day Fix/Ultimate Portion Fix: For the entire recipe: 5 Blue Containers, 1/3 Teaspoon. Per 2 Tablespoon Serving: 1/2 Blue Container and trace teaspoons (I do not count them).

2B Mindset: This would be an “Accessory” on 2B Mindset.

Nutrition

Serving: 2tbsp | Calories: 61kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post How to Make Healthy Coffee Creamer appeared first on My Crazy Good Life.

Baked oatmeal is a hearty cake-like oatmeal. It contains eggs and has a firmer texture than traditional oatmeal. People who don’t normally care for the texture of regular oatmeal tend to love this baked oatmeal recipe.

Oatmeal is a heart healthy way to start your day. I prefer this recipe over any overnight oats I’ve tried before. This healthy baked oatmeal recipe contains no refined sugar like brown sugar, but instead uses maple syrup to sweeten it.

Oatmeal is a whole grain and is a great source of fiber and slow burning carbs, so it will keep you feeling full for longer than other foods.

I love the smell of apple cinnamon oatmeal, and love the heartiness of baked oatmeal–with this recipe, you can eat it now or make a batch to save it for later, and it still tastes the same–delicious. This delicious recipe makes the perfect grab and go breakfast option with your cup of coffee.

Where’s the recipe?

I have readers from all levels of cooking experience and comfort here on My Crazy Good Life, and I receive a lot of questions about recipes. To help everyone in my community, I’ve made a commitment to put a lot of helpful information in my posts.

If you’d like to skip over the cooking tips, how to change the recipe size, nutrition and healthy eating plan information, please scroll past my step-by-step instructions, to the bottom of the page, for the printable healthy breakfast recipe, Instant Pot Baked Oatmeal.

Ingredients in Instant Pot Baked Oatmeal

• Oats: I prefer rolled oats for this recipe. However old-fashioned oats can work if you only have these on hand. Instant oats tend to yield a more sticky and gooey baked oatmeal.
• Almond Milk: We prefer unsweetened almond milk.
• Baking powder: Helps the oatmeal to achieve its texture and allows it to rise more
• Cinnamon
• Vanilla extract
• Maple syrup: I use pure maple syrup. The fewer ingredients on the label, the better.
• Eggs: These help the oatmeal with the thick muffin-like texture.
• Apples: Apples add a wonderful taste and sweetness to this baked oats recipe.

How to make Instant Pot Baked Oatmeal in the Instant Pot

1. Prepare your pot: Add 2 cups of water to the pot and set trivet at the bottom. Spray the inside of your mason jars, coffee mugs, or large ramekins with oil.
2. Add your ingredients – both dry ingredients and wet ingredients: Combine all of the ingredients together and mix well with a spoon. You can also add all of the ingredients into a bowl and transfer the oat mixture to the jars one by one.
3. Add oatmeal cups to pot: Be careful to set them down flat so they don’t tip over.
4. Cook for 10 minutes: Close and lock the lid, set the cooking time on high pressure for 10 minutes. When cook time is done, quick release the pressure. Then remove the lid and carefully lift out the oatmeal cups.
5. Enjoy: Add extra syrup, sliced bananas or other fruit like fresh berries, peanut butter, chocolate chips, or any other favorite toppings.

Recipe tips

• The great thing about this recipe is that it yields to individual servings easily. You can, however, easily double this delicious breakfast recipe. To cook a big batch and make oatmeal bars, use an Instant Pot safe baking dish and cook up to 8 servings at a time. Baking time for 8 servings is 20 minutes. To gather the correct ingredient amounts, scroll down to the recipe card below and tap the serving number, then use the slider to increase the serving amounts.
• Allowing this recipe to naturally release is not a problem. It will be ready when the cook time is over but can easily stay in the pot for a bit if you’re running around and can’t remove it right away.
• If you will be cooking this recipe directly in the pot, I recommend doubling the cook time and cooking on low pressure to avoid the burn message.
• If you have any leftover oatmeal, store in an airtight container and refrigerate for up to a week.
• There are so many different ways that you can make this instant pot oatmeal recipe. The toppings can be modified so the whole family enjoys it. Next time, try using different toppings – peanut butter, maple syrup, sliced bananas, blueberries, strawberries, chia seeds, chopped nuts.

Healthy Eating Plans

Weight Watchers: Per serving: 3 Points on the 2023 Plan | 4 Blue Plan Points, 6 Green Plan Points, 0 Purple Points. If using maple syrup 4 Points on the 2023 Plan | 5 Blue Plan Points, 7 Green Plan Points, 1 Purple Plan Point.

21 Day Fix/Ultimate Portion Fix: 2 yellow containers, 1 teaspoon, 1/2 red container, and 1/4 purple container per serving.

More healthy Instant Pot recipes

• Fajita Breakfast Casserole
• Healthy Starbucks Egg Bites
• Brown Rice Pudding
• Instant Pot Steel Cut Oats
• Banana Bread Baked Oatmeal
• Instant Pot Amish Baked Oatmeal

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Instant Pot Baked Oatmeal | Apple Cinnamon Option

It's always a good morning when you can enjoy freshly baked oatmeal–especially when it’s apple cinnamon flavored. Cooking Instant Pot Baked Oatmeal makes my morning so much easier–I love that with a pressure cooker, you don’t have to babysit your food while you cook it.

Course Breakfast

Cuisine American

Keyword Apple Cinnamon Oatmeal Cups

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 1 servings

Calories 201kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients

• coconut oil spray optional
• 1/2 cup oats I prefer rolled oats for this recipe.
• 1/3 cup almond milk or coconut
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 tsp vanilla
• 1 tsp maple syrup (optional)
• 1 egg
• 1/4 cup diced apples optional

US Customary – Metric

Instructions

• Prepare your pot: Add 2 cups of water to the pot and set trivet at the bottom. Spray the inside of your mason jars, coffee mugs, or large ramekins with oil. coconut oil spray
• Add your ingredients – both dry ingredients and wet ingredients: Combine all of the ingredients together and mix well with a spoon. You can also add all of the ingredients into a bowl and transfer the oat mixture to the jars one by one. 1/2 cup oats, 1/3 cup almond milk, 1/4 tsp baking powder, 1/4 tsp cinnamon, 1/2 tsp vanilla, 1 tsp maple syrup, 1 egg, 1/4 cup diced apples
• Add oatmeal cups to pot: Be careful to set them down flat so they don’t tip over.
• Cook for 10 minutes: Close and lock the lid, set the cooking time on high pressure for 10 minutes. When cook time is done, quick release the pressure. Then remove the lid and carefully lift out the oatmeal cups.
• Enjoy: Serve while warm or take with you on your way out of the house. Add extra syrup, sliced bananas or other fruit like fresh berries, peanut butter, chocolate chips, or any other favorite toppings.

To make multiple servings:

• 1-4 servings can be cooked for 10 minutes in individual mugs. If you're making a dish of oatmeal with more servings, cook up to 8 servings for 20 minutes.

Video

Notes

Recipe Tips:

• The great thing about this recipe is that it yields to individual servings easily. You can, however, easily double this delicious breakfast recipe. To cook a big batch and make oatmeal bars, use an Instant Pot safe baking dish and cook up to 8 servings at a time. Baking time for 8 servings is 20 minutes. To gather the correct ingredient amounts, scroll down to the recipe card below and tap the serving number, then use the slider to increase the serving amounts.
• Allowing this recipe to natural release is not a problem. It will be ready when the cook time is over but can easily stay in the pot for a bit if you’re running around and can’t remove it right away.
• If you will be cooking this recipe directly in the pot, I recommend doubling the cook time and cooking on low pressure to avoid the burn message.
• If you have any leftover oatmeal, store in an airtight container and refrigerate for up to a week.
• There are so many different ways that you can make this instant pot oatmeal recipe. The toppings can be modified so the whole family enjoys it. Next time, try using different toppings – peanut butter, maple syrup, sliced bananas, blueberries, strawberries, chia seeds, chopped nuts.

Weight Watchers: Per serving: 3 Points on the 2023 Plan | 4 Blue Plan Points, 6 Green Plan Points, 0 Purple Points. If using maple syrup 4 Points on the 2023 Plan | 5 Blue Plan Points, 7 Green Plan Points, 1 Purple Plan Point.

21 Day Fix/Ultimate Portion Fix: 2 yellow containers, 1 teaspoon, 1/2 red container, and 1/4 purple container per serving.

Nutrition

Serving: 1g | Calories: 201kcal | Carbohydrates: 25g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 177mg | Potassium: 268mg | Fiber: 3g | Sugar: 8g | Vitamin A: 240IU | Vitamin C: 1.4mg | Calcium: 189mg | Iron: 1.8mg

The post Instant Pot Baked Oatmeal | Apple Cinnamon Option appeared first on My Crazy Good Life.

Cloud bread is a staple around my house. It makes great sandwich bread and is also just delicious to snack on. Whether you’re on a low carb diet, or maybe the 21 Day Fix, this bread is a life saver. It’s soft and fluffy, tastes delicious with a pinch of salt on it, and I could literally eat an entire batch in one day.

I’m going to be honest and tell you that Cloud Bread isn’t an easy recipe to make. The first time I made this, it was a fail. After some trial and error I can confidently say that this is a great recipe!

I’ve given you a ton of tips below to help you get the best results from this low-carb bread recipe. It might take a few times to get it right, but trust me–it’s delicious when you do!

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 here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts, especially ones that are a bit difficult to make.

If you’d like to skip over the information about freezing, swapping ingredients for this recipe, and cooking tips, please simply scroll to the bottom of the page, where you will find the easy printable Low Carb Cloud Bread recipe card!

Ingredients in Low Carb Cloud Bread

• Plain Greek yogurt: If I’m trying to keep this recipe low fat, I’ll get 2% Greek yogurt.
• Baking Powder: This gives the bread its fluffy, cloud-like texture.
• Eggs: Separated gently!

Tools Needed

• Cookie sheet or baking tray
• Silpat mat
• Electric mixer
• Cookie scoop
• Whisk or rubber spatula

How to Make Low Carb Cloud Bread with Greek Yogurt

Before you begin, preheat your oven to 300 degrees F. You can line your cookie sheets with parchment paper under the cloud bread, but I prefer a silpat mat on top of my cooking sheet to avoid sticking. Cloud bread will stick if you let it!

1. Separate the eggs: First, separate egg yolks from the egg whites. I like to put my egg whites into a larger bowl than the egg yolks.
2. Mix it up: Using an electric hand mixer, mix together egg yolks (yolks only) and greek yogurt until blended smooth. I’d almost say over blend these, and try to get rid of as many lumps and air bubbles as you can. After that, set the egg yolk mixture aside.
3. Beat the eggs: Next, beat the egg whites and baking powder (some have used cream of tartar instead) until fluffy. Again, whipping the egg whites a little longer than necessary won’t hurt. You’ll know it’s done when stiff peaks form.
4. Fold it in: In a large bowl, gently fold the whipped egg whites mixture into the yolk and Greek yogurt mixture. Be careful not to overmix, but know that these need to be fully incorporated for your cloud bread to come out fluffy and beautiful. I recommend using a large whisk of some kind to do this.
5. Scoop them out: Then, using a cookie scooper, take a scoopful of batter out of the bowl. Drop the batter on your silpat baking mat or parchment-lined baking sheets, leaving a little room in between.
6. Note: Towards the bottom of the batter bowl, you might see some separation, where there is yellow yolk batter separating from the white. That’s normal–usually, the last couple pieces are a little runny and don’t cook as pretty as the first few with all the egg whites. When baking, this bottom mixture will brown a little more than the other cloud bread. This is normal, I promise.
7. Bake: Bake for 25 – 30 minutes in a 300 degree F oven, or until golden brown. Sprinkle sea salt or other toppings on the cloud bread as soon as they come out of the oven, then move the cloud bread to a cooling rack.

Recipe Tips

• There are different versions of cloud bread. Some contain cream cheese, others have ricotta cheese, cottage cheese, or sour cream. I’ve found that this recipe works best for my healthy lifestyle and I love that it only requires three ingredients!
• This isn’t a recipe to experiment with–swapping main ingredients isn’t recommended, but you can easily add your favorite spices to the top as soon as they come out of the oven.
• If your cloud bread comes out runny or flat, it’s because either the egg whites weren’t stiff enough or you mixed too long and flattened the egg whites. The fluffy texture is all because of the egg whites.
• The most common issue people run into making cloud bread with Greek yogurt is that they’re flat. Like I mentioned above, it’s all about how stiff your egg whites are and how much you mix your batter.
• Sprinkle anything you want on cloud bread when it comes out of the oven. Some of my favorites are bagel seasoning, sesame seeds, poppy seeds, garlic powder, or just a simple sprinkle of sea salt.
• It is important that the eggs are room temperature–not warmed in a bowl of warm water or the microwave, but true room temperature. I leave mine out for at least 3 hours on the counter. I think this helps the cloud bread batter turn out fluffy and not runny. I also pull out my Greek yogurt before, but not necessarily 3 hours before. 
• Freezing: I have never had a batch of cloud bread last long enough to freeze–we always eat it that day. Since cloud bread is so fragile, I’d be nervous about it becoming soggy after you freeze it. I have had readers say they have frozen it with good results.
• How to eat it:
  • As a snack, I love eating this by itself or paired with some nitrate free cold cuts.
  • As a side, it’s delicious with this spaghetti recipe.
  • Make a mini sandwich with this healthy Crack Chicken recipe.

Healthy Eating Plans

You can find full nutrition facts for this low-carb cloud bread recipe in the printable recipe below.

This is a gluten free recipe.

21 Day Fix

For the entire batch of this cloud bread, your counts are 1 3/4 red containers.

WW: You’ll find the WW Cloud Bread here with the ingredients for the lowest amount of points.

Trim Healthy Mama

This is a THM-FP recipe.

2B Mindset

This recipe is perfect for breakfast, lunch, or dinner! Make sure it fits onto your Plate It portions. You can learn more about 2B Mindset by signing up for my Quick Start series here!

Looking for more healthy low carb recipes?

• Pizza Stuffed Peppers
• Creamy Instant Pot Mashed Cauliflower
• Zucchini and Sausage Breakfast Casserole
• Healthy Turkey Lettuce Wrap Recipe
• Copycat Starbucks Egg Bites

Print

Low Carb Cloud Bread with Greek Yogurt

Cloud bread is a tasty low carb bread substitute for those following a low-carb diet or any other healthy eating plan. It's a healthier option than regular bread and made with just three ingredients.

Course Main Course

Cuisine American

Keyword 21 Day Fix, Cloud Bread, low carb, Snack

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 1

Calories 224kcal

Author Becca Ludlum

Ingredients

• 3 eggs separated (room temperature)
• 3 tablespoons Greek Yogurt plain
• ¼ teaspoons baking powder

US Customary – Metric

Instructions

• Before you begin, preheat your oven to 300 degrees. I use a silpat baking mat on top of my cookie sheet, but parchment paper works too.
• First, separate egg yolks from the egg whites. I like to put my egg whites into a larger bowl than the egg yolks. 3 eggs
• Using an electric hand mixer, mix together egg yolks (yolks only) and Greek yogurt until blended smooth. I'd almost say over blend these, try to get rid of as many lumps as you can. 3 tablespoons Greek Yogurt
• Beat egg whites and ¼ teaspoon baking powder (some have used cream of tartar instead) until fluffy. Again, I'd over blend these and make sure to get the same consistency from top to bottom of your bowl. ¼ teaspoons baking powder
• Fold the egg white mixture into the yolk and Greek yogurt mixture carefully. Be careful not to overmix, but know that these need to be fully mixed for your cloud bread to come out fluffy and beautiful. I recommend using a large whisk of some kind to do this.
• Using a cookie scooper, take a scoopful of batter out of the bowl and tap it a few times lightly on the counter to let the big air bubbles out before baking. Drop the batter on your silpat baking mat, leaving a little room in between.
• Bake for 25 minutes at 300 degrees, or until golden brown. Sprinkle sea salt on the cloud bread as soon as they come out of the oven, then move to a cooling rack.

Video

Notes

• If your cloud bread comes out runny or flat, it’s because either the egg whites weren’t stiff enough or you mixed too long and flattened the egg whites. The puffy texture is all because of the egg whites.
• The most common issue people run into making cloud bread with Greek yogurt is that they’re flat. Like I mentioned above, it’s all about how stiff your egg whites are and how much you mix your batter.
• Sprinkle anything you want on cloud bread when it comes out of the oven–Italian spices, salt, garlic powder, etc.
• This is not the recipe to swap ingredients in–each of the three ingredients has a place in the recipe and should not be swapped for other foods.
• It is important that the eggs are room temperature–not warmed in a bowl of warm water or the microwave, but true room temperature. I leave mine out for at least 3 hours on the counter. I think this helps the cloud bread batter turn out fluffy and not runny. I also pull out my Greek yogurt before, but not necessarily 3 hours before. 

Nutrition

Calories: 224kcal | Carbohydrates: 3g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 494mg | Sodium: 207mg | Potassium: 283mg | Sugar: 2g | Vitamin A: 713IU | Calcium: 170mg | Iron: 2mg

The post Low Carb Cloud Bread with Greek Yogurt appeared first on My Crazy Good Life.

There might be “skinnier” bagels out there, like the two ingredient bagel or others made with Greek yogurt or cream cheese, baking powder, or other ingredients. I remember trying one a few years ago and not being impressed with the texture or the taste–it’s just not similar enough to a traditional bagel. These recipes all yielded overly chewy bagels that didn’t quite taste or feel right.

With a lot of trial and error, I’ve managed to create a delicious and healthy bagel that all of my family enjoys. The best part about these whole wheat bagels is that you can make them easily in your own kitchen on your stovetop and oven, in the Ninja Foodi, or in your Instant Pot or other electric pressure cooker.

Where’s the Recipe?

Here at My Crazy Good Life we write our recipes so everyone can follow them. We love it when our readers feel comfortable, confident, and successful in the kitchen. The post below includes a step-by-step guide, recipe tips, and healthy eating information.

If you’d like to skip past the ingredient details, recipe tips, nutritional and healthy eating guides, simply scroll down to the bottom where you’ll find the easy to print Whole Wheat Bagel recipe.

Ingredients in these Homemade Healthy Bagels

• Whole Wheat Flour: I use regular whole wheat flour, not bread flour or white whole wheat flour. Wheat is a great source of fiber. These complex carbohydrates, or slow burning carbs, will keep you full longer.
• Salt
• Instant Yeast: instant yeast is key here.
• Sugar: sugar helps the dough rise.
• Warm water
• Cornmeal
• Egg: an egg and water mixture is used to brush on the boiled bagels before putting any toppings on. If you’re allergic to egg, or prefer not to eat it, you can use plain water.
• Bagel toppings: I enjoy sesame seeds and poppy seeds.
• Oil: you’ll need a little oil (olive or avocado will work) to coat the inner liner of your pot).

How to make wheat bagels in the Ninja Foodi

I’m loving my Ninja Foodi, and making the bagels in the Ninja Foodi is a breeze. There are two main steps to any bagel after allowing the dough to rise–boiling and baking. You can use your Foodi to boil using the pressure cooker and sauté feature, and then bake them using the air fryer/bake function.

1. Allow dough to rise

1. Mix yeast with 1 tablespoon of sugar and 1 tablespoon of warm water. Loosely cover with a tea towel and set it to the side for a few minutes. You’ll be looking for some bubbles at the top to know it’s ready–it should take about five minutes.
2. Mix together salt and flour. After you notice the yeast mixture beginning to bubble, add it to the salt and flour mixture along with the rest of your warm water.
3. Place your dough on a floured work surface and knead it for a few minutes. You’re looking for it to stop sticking to your hands. If it’s super sticky, add a little more flour. If it seems dry, add a bit of water.
4. Add the olive oil (or generously spray the olive oil) to the inner liner of your pot.
5. Place your dough ball inside the pot. Rub the dough on the bottom of the pot so both the top and bottom are coated with a bit of oil. Place a light towel on top of the dough to help it rise.
6. Turn your Foodi to dehydrate and set the temp to 105 degrees. Set a timer and allow the dough to rise for 30 minutes.

2. Form bagels and allow to rise again

1. While the dough is rising, get your toppings ready and place some cornmeal on the counter.
2. After 30 minutes, pull your dough out of the pot and place it on your counter. Quickly fill up your Foodi with water about halfway, set your pressure cooker for 5 minutes and then press start. Allow the water to boil while you’re forming the bagels. This will take about 20 minutes total so you can save significant time by starting this step as soon as the dough is out of the pot.
3. Divide the dough up into 6, 8, or 10 pieces. (see recipe tips for calorie breakdown)
4. Shape the bagel dough into circles by rolling out thin strips and securing them at the ends or by making a round ball and poking a hole through the center of the ball of dough.
5. Place the wheat bagels on the counter and put a thin kitchen towel over them. Allow them to rest for 15 minutes or so.

3. Boil the bagels

1. After the water comes to pressure, press sauté and allow the water to boil.
2. Place a few bagels at a time into the boiling water, and allow them to boil for 3 minutes, then flip and allow to cook for 2-3 more minutes. When they’re done, pull them out with big tongs or a large slotted spoon that can cover the entire bagel (using small ones might make your bagels break in half).
3. Place them on a wire rack while you boil the rest of the bagels.

Pro Tip: If you’re making multiple types of homemade healthy bagels, boil the plain ones first and then the seasoned ones. For example, cinnamon raisin bagel dough will make the water taste of cinnamon. Boil your plain bagels first, then the cinnamon raisin ones.

4. Top the bagels

1. Mix up your egg and add 2 tablespoons of water. Brush the egg mixture onto your boiled bagels to help the toppings stick. I brush both sides, because I hate sitting down to eat a bagel and being sad that only one side has flavor. Don’t you?
2. Dip your wheat bagels into the toppings. Be sure to dip both sides for maximum flavor!
3. To make sure all the toppings are evenly distributed, roll in seasoning, and then use a spoon to sprinkle any seasonings over the top of the bagels that you might have missed.

Tip: If you are allergic to eggs, water will work fine for this step. I’d recommend brushing one at a time with water, then topping.

5. Bake the bagels

1. Once your bagels are topped, use your air fryer rack inside the Foodi and place 2-3 bagels at a time on the rack. Bake at 350 degrees for 10-12 minutes, flipping halfway through. Keep checking to make sure they don’t burn. Once they are a golden brown color you can take them out of the oven.
2. Let your bagels cool. If you’re not planning on eating these homemade healthy bagels right away, you’ll want to freeze them for freshness, as they have no preservatives in them. Freeze the leftover bagels individually so they don’t stick together.

How to make Instant Pot bagels

An Instant Pot or any other electric pressure cooker can be used to warm the dough to help it rise, and then also used to boil the bagels. You’ll need either an air fryer or an oven to bake the bagels after you boil them. You could also use a Mealthy CrispLid with your electric pressure cooker.

You’ll follow the step-by-step guide above, but with a few slight changes.

1. Allow dough to rise: Set your Instant Pot to the normal yogurt setting, or use the keep warm function.
2. Form bagels and allow to rise again
3. Boil the bagels
4. Top the bagels
5. Bake the bagels: Bake in the oven or air fryer at 350º for 4-5 minutes, then flip and bake for 4-5 more minutes.

How to make homemade healthy bagels in the stove/oven

Using your stove to boil the bagels and your oven to bake them is a great way to make these skinny bagels. You’ll use most of the techniques used in the directions above, with only a few minor changes when making them in the stove/oven.

1. Allow dough to rise: Place the dough in a large bowl and cover it with a thin towel. Allow to rise for 30 minutes. If you can get your oven warm for a few minutes and let the bowl of dough rise in there that’s best. Just set the oven to turn on for 2-3 minutes, then turn it off.
2. Form bagels and allow to rise again 
3. Boil the bagels: Boil the bagels in a large pot of water on the stove. Boil the shaped bagels using the same technique referenced above.
4. Top the bagels
5. Bake the bagels: Preheat your oven to 350 degrees. Place the bagels in the preheated oven on a large baking sheet and bake for 4-5 minutes, then flip and bake for 4-5 more minutes. If you have a convection oven, take advantage of that feature!

Recipe tips

• Calorie breakdown: 6 bagels will make each one about 208 calories, 8 bagels will make each one about 156 calories, and 10 bagels will make each one about 125 calories.
• If your bagels are coming out flat, make sure that you allowed the dough to rise in a warm place for at least 30 minutes (for instant yeast). Go back through your ingredients–are you sure that you added sugar to the yeast instead of salt?
• If the dough rose, but the bagels ended up flat after the baking process, is could be possible that you didn’t allow the bagels to boil in the hot water long enough.
• These bagels are not gluten-free.
• The bagel toppings are endless. There are so many options to choose from. I prefer the classic everything bagels. I buy the seasoning from Costco and the bagels are always delicious.
• If I’m making only sweet flavored bagels like cinnamon raisin, blueberry, strawberry, etc, I’ll add dry spices (like cinnamon and raisins) to the dough before it rises for the first time. Then I’ll add some honey to the dough along with my wet toppings after they rise the first time.
• If you’re following a specific diet that requires you to count your sweeteners, like the 21 Day Fix or Weight Watchers, you can easily add your chosen amount of honey and fruit to your bagels depending on how much you want. For example, I add 1 teaspoon of honey to each cinnamon raisin bagel, along with some raisins.
• Bagels can be stored in the refrigerator for a few days, but the freezer is the best choice for keeping them delicious the longest. These bagels are preservative free so they won’t last as long as the store bought bagels.
• If freezing: Allow the bagels to cool completely, cut the bagels in half, and place parchment paper or plastic wrap in between cooled bagels when freezing.

Healthy Eating Plans

Portion Fix

When you divide this recipe to make 10 bagels, each one of these whole wheat bagels counts as one yellow container. If you add honey, raisins, or other sweeteners or fruits to your bagel dough, you’ll want to add that into your counts.

Weight Watchers

When dividing this recipe to make 10 bagels, each bagel counts as 3 points on the 2023 Plan, Blue, Green, and Purple plans. If you add honey, raisins, or other sweeteners or fruits to your dough, make sure to recalculate the points on the Weight Watchers website.

More Healthy Breakfast Recipes

• Instant Pot Breakfast Casserole
• Zucchini and Sausage Breakfast Casserole
• 2 Ingredient Banana Pancake Recipe
• Healthy Breakfast Fried Rice Recipe
• Healthy Starbucks Copycat Egg Bite Recipe
• Baked Banana Oatmeal Recipe
• Homemade Crunchy Granola Recipe

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Homemade Healthy Bagels

These homemade healthy bagels are delicious and satisfying and have the same properties of a real New York City bagel–they’re dense, chewy, and delicious. If you’ve been wondering how to make wheat bagels, you’re going to love this recipe and making your own budget-friendly bagels at home!

Course Breakfast

Cuisine American

Keyword skinny bagels, wheat bagels

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting time & prep: 45 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10 bagels

Calories 113kcal

Author Becca Ludlum

Equipment

• Ninja Foodi
• Silpat Mat
• Metal Pan for Oven

Ingredients

• 1 package instant yeast
• 1 tbsp sugar
• 1 cup warm water divided
• 1 tsp salt
• 2.5 cups whole wheat flour
• cornmeal for dusting the counter
• oil olive or avocado for coating the inner liner of your pot.
• 1 egg

US Customary – Metric

Instructions

How to make wheat bagels in the Ninja Foodi:

• Allow dough to rise:
• Mix your instant yeast with 1 tablespoon of sugar and 1 tablespoon of warm water. Loosely cover and set it to the side for a few minutes. You'll be looking for some bubbles at the top to know it's ready–it should take about five minutes. 1 package instant yeast, 1 tbsp sugar, 1 cup warm water
• Mix together salt and flour. After you notice the yeast beginning to bubble, add it to the salt and flour mixture along with the rest of your warm water. 1 tsp salt, 2.5 cups whole wheat flour
• Place your dough on a floured surface and knead it for a few minutes. You’re looking for it to stop sticking to your hands. If it’s super sticky, add a little more flour.
• Add the olive oil (or generously spray the olive oil to the inner liner of your pot. oil
• Place your dough inside the pot. Rub the dough on the bottom of the pot so both the top and bottom are coated with a bit of oil. Place a light towel on top of the dough to help it rise.
• Turn your Foodi to dehydrate and set the temp to 105 degrees. Set a timer and allow the dough to rise for 30 minutes.
• Form bagels and allow to rise again:
• While the dough is rising, get your toppings ready and place some cornmeal on the counter. cornmeal
• After 30 minutes, pull your dough out of the pot and place it on your counter. Quickly fill up your Foodi about halfway, set your pressure cooker for 5 minutes and then press start. Allow the water to boil while you're forming the bagels. This will take about 20 minutes total so you can save significant time by starting this step as soon as the dough is out of the pot.
• Divide your dough up into 6, 8, or 10 pieces (nutrition calculated based on 10 bagels)
• Shape the bagels into circles by rolling out thin strips and securing them at the ends or by making a round ball and poking a hole through the middle.
• Place the wheat bagels on the counter and put a thin towel over them. Allow them to rest for 15 minutes or so.
• Boil the bagels:
• After the water comes to pressure, press sauté and allow the water to boil.
• Place a few bagels at a time into the boiling water, and allow them to boil for 3 minutes, then flip and allow to cook for 2-3 more minutes. When they’re done, pull them out with big tongs that can cover the entire bagel (using small ones might make your bagels break in half).
• Place them on a drying rack while you boil the rest of the bagels.
• Pro Tip: If you’re making multiple types of homemade bagels, boil the plain ones first and then the seasoned ones. For example, cinnamon raisin bagel dough will make the water taste of cinnamon. Boil your plain bagels first, then the cinnamon raisin ones.
• Top the bagels:
• Mix up your egg and add 2 tablespoons of water. Brush the mixture onto your bagels to help the toppings stick. I brush both sides, because I hate sitting down to eat a bagel and being sad that only one side has flavor. Don't you? 1 egg
• Dip your wheat bagels into the toppings. Like I said above, change your life and put your toppings on BOTH sides.
• I brush with egg, then dip into seasoning, roll in seasoning, and then use a spoon to make sure everything is coated.
• Tip: If you are allergic to eggs, water will work fine for this step. I’d recommend brushing one at a time with water, then topping.
• Bake the bagels:
• Once your bagels are topped, use your air fryer rack inside the Foodi and place 2-3 bagels at a time on the rack. Bake at 350 degrees for 10-12 minutes, flipping halfway through. Keep checking to make sure they don’t brown too much.
• Let your bagels cool. If you don't plan on eating these right away, you’re going to want to freeze them for freshness, as they have no preservatives in them. Freeze the wheat bagels individually so they don’t stick together.

How to make Instant Pot bagels:

• You can use the Instant Pot or any other electric pressure cooker to warm the dough to help it rise and then boil the bagels. You'll need either an air fryer or an oven to bake the bagels after you boil them. You could also use a Mealthy CrispLid with your electric pressure cooker.
• Allow dough to rise: Set your Instant Pot to the normal yogurt setting, or use the keep warm function.
• Form bagels and allow to rise again: No changes need to be made to this step.
• Boil the bagels: No changes needed.
• Top the bagels: No changes needed.
• Bake the bagels: Bake at 350º for 4-5 minutes, then flip and bake for 4-5 more minutes. If you have a convection oven, take advantage of that feature!

How to make wheat bagels using the stove/oven:

• Using your stove to boil the bagels and your oven to bake them is a great way to make these skinny bagels. You won’t miss a thing if you want to do it this way.
• Allow dough to rise: Place your dough in a large bowl and cover with a thin towel. Allow to rise for 30 minutes. If you can get your oven warm for a few minutes and let the bowl of dough rise in there that’s best. Just set the oven to turn on for 2-3 minutes, then turn it off.
• Form bagels and allow to rise again: No changes need to be made to this step.
• Boil the bagels: Boil the bagels in a large pot on the stove. The rest of the instructions for this step are the same no matter what cooking method you use.
• Top the bagels: No changes needed.
• Bake the bagels: Preheat your oven to 350 degrees. Place the bagels on a baking sheet and bake for 4-5 minutes, then flip and bake for 4-5 more minutes. If you have a convection oven, take advantage of that feature!

Video

Notes

Nutrition information is calculated based on this recipe making 10 bagels. 

Healthy eating plans:

21 Day Fix Container Counts:

One of these whole wheat bagels counts as one yellow container. If you add honey, raisins, or other sweeteners or fruits to your bagel dough, you’ll want to add that into your counts.

Weight Watchers points:

When dividing this recipe to make 10 bagels, each bagel counts as 3 points on the 2023 Plan, Blue, Green, and Purple plans. If you add honey, raisins, or other sweeteners or fruits to your dough, make sure to recalculate the points on the Weight Watchers website.

Nutrition

Calories: 113kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 239mg | Potassium: 115mg | Fiber: 3g | Sugar: 1g | Vitamin A: 24IU | Calcium: 13mg | Iron: 1mg

The post Homemade Healthy Bagel Recipe appeared first on My Crazy Good Life.

I love using our easy homemade turkey sausage recipe for this, which cuts out the fat in traditional store bought sausage. Clean ingredients and low in total carbohydrates, this recipe is excellent for any kind of healthy eating plan. If you enjoy starting your day with something warm and satisfying this breakfast casserole is the one to try!

Our zucchini and sausage breakfast casserole skillet checks all of the boxes necessary: easy, healthy, delicious, and family friendly. It’s an easy recipe that can be adapted a bit if you’d like–feel free to add shredded cheddar cheese on top if you’d like!

Where’s the recipe?

Here at My Crazy Good Life we write our recipes so everyone can follow them. We love it when our readers feel comfortable, confident, and successful in the kitchen. The post below has detailed instructions, recipe tips, and healthy eating plan information.

If you’d like to skip past the ingredient details, recipe tips, nutritional and healthy eating guides, simply scroll down to the bottom where you’ll find the easy to print Zucchini Breakfast Casserole recipe.

Ingredients in Zucchini Breakfast Casserole

• Butter: If you are out of butter you can still sauté your vegetable mix with a little water. Just be sure to stir a bit more often. You can also use olive oil or whatever your preferred cooking oil is.
• Eggs: Eggs are a great source of protein and the egg mixture helps to bind all the ingredients together.
• Zucchini: Grating the zucchini adds a nice texture to this recipe and helps to get an even cook on this hearty vegetable.
• Cheese: Pepper Jack is perfect for this recipe. It adds a nice subtle spice to the casserole.
• Red Bell Pepper: Any color bell pepper will work but I like the brightness that red adds to this dish. Green bell pepper is another favorite.
• Onion: The sautéed onion adds terrific flavor.
• Turkey sausage: We love using turkey breakfast sausage in this recipe because it tends to be a leaner type of sausage and lowers the overall calorie count.
• Salt & Black Pepper: Optional and to taste.

How to make Zucchini Breakfast Casserole in the Oven

1. Before you start, preheat your oven to 350°F.
2. In a large skillet sauté add the butter and heat your skillet to medium heat, then add onion, diced bell pepper and grated zucchini and cook until onion is clear and zucchini and bell pepper are a little soft. Transfer veggie mixture to a plate.
3. Then dry the excess moisture from the zucchini, peppers and onion in a large bowl lined with paper towels or in a colander.
4. Next sauté the sausage until it’s cooked and no longer pink.
5. Add the zucchini, bell pepper, onion, and sausage mixture to a greased (with butter or cooking spray) 8×8 baking pan, casserole dish, or oven safe cast iron skillet.
6. Beat your eggs in a medium sized bowl and then pour on top of the sausage and vegetable mixture to make the egg casserole.
7. Grate cheese on top, if desired.
8. Finally, bake your zucchini casserole uncovered on the middle rack of the oven for 35-40 minutes.

Recipe tips

• You can sub out any other flavor of cheese you want for this recipe. I’ve calculated the points for healthy eating plans using pepper jack cheese. If you choose another type of cheese, just be sure to recalculate your points.
• This zucchini breakfast casserole is perfect for meal prep. It reheats nicely, and is packed with protein. I find that it keeps me focused and full throughout the morning. You can easily portion this out into meal prep containers or leave it in the skillet and cut a slice every day. Just be sure to bring it to room temperature before you put it in the refrigerator.
• If you don’t have any red peppers on hand, feel free to sub out any other bell pepper color.
• I like to add in a teaspoon of red pepper flakes when sautéing the zucchini mixture. It just adds a little bit more spice to my healthy breakfast casserole.

Healthy eating plans

21 Day Fix:

Total recipe counts: 3 teaspoons, 4 green containers, 1 blue container, 3 1/3 red containers

This recipe makes 4 servings. Container count per serving: Less than 1 tsp, 1 green container, 1/4 blue container, 3/4 red container

Weight Watchers:

5 Blue Plan Points | 7 Green Plan Points | 5 Purple Plan Points per serving. You can reduce the number of points by using a leaner turkey sausage or by making a homemade variety like this one.

2023 Points: 4 when using fat free shredded cheese. You can reduce the points significantly by using my homemade turkey sausage recipe.

Keto | Low Carb information:

This zucchini and sausage breakfast casserole skillet has 6 total carbohydrates per serving, as well as 19 g protein per serving. That means it’s an excellent keto or low carb choice to start your day!

Trim Healthy Mama:

This is the perfect S recipe for those of you following the Trim Healthy Mama program! No alternations necessary!

More Healthy Breakfast Recipes

• Southwest Breakfast Casserole
• Fajita Breakfast Casserole
• Fig Breakfast Bowl
• Breakfast Fried Rice Recipe
• Oatmeal Banana Bread
• Crunchy Granola Recipe
• Easy Pumpkin Chia Pudding

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Zucchini Breakfast Casserole with Sausage and Egg

This Zucchini Breakfast Casserole skillet is a delicious one pan breakfast recipe! Our zucchini breakfast casserole is packed with protein and will keep you full and energized in the morning.

Course Breakfast

Cuisine American

Keyword breakfast casserole, casserole, zucchini

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 Servings

Calories 221kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Kitchen Knife
• Cutting Board

Ingredients

• 1 tbsp butter
• 1/4 cup onion finely chopped
• 1/2 cup red bell pepper diced
• 3 cups zucchini grated (can add more zucchini if you like!)
• 1/2 pound turkey sausage
• 3 eggs beaten
• 1/3 cup cheese Pepper Jack, grated

US Customary – Metric

Instructions

• Preheat oven to 350°F.
• Sauté the onion, bell pepper and zucchini in butter until onion is clear and zucchini is a little soft. 1 tbsp butter, 1/4 cup onion, 1/2 cup red bell pepper, 3 cups zucchini
• Dry excess water from zucchini, bell pepper and onion on a paper towel or in a colander.
• Sauté the sausage until cooked. 1/2 pound turkey sausage
• Add the zucchini, bell pepper, onion, and sausage to a greased 8×8 pan.
• Scramble the eggs and pour on top of the sausage in the pan. 3 eggs
• Grate cheese on top, if desired. 1/3 cup cheese
• Bake uncovered 35-40 minutes.

Notes

Healthy Eating Plans:

21 Day Fix:

Total recipe counts: 3 teaspoons, 4 green containers, 1 blue container, 3 1/3 red containers

This recipe makes 4 servings. Container count per serving: Less than 1 tsp, 1 green container, 1/4 blue container, 3/4 red container

Weight Watchers:

5 Blue Plan Points | 7 Green Plan Points | 5 Purple Plan Points | 2023 Points: 4 per serving. You can reduce the number of points by using a more lean turkey sausage or by using a homemade variety like this one.

Keto | Low Carb information:

This zucchini and sausage breakfast casserole skillet has 5 total carbohydrates per serving, and 4 net carbs. That means it’s an excellent keto or low carb choice to start your day!

Trim Healthy Mama:

This is the perfect S recipe for those of you following the Trim Healthy Mama program! No alternations necessary!

Nutrition

Serving: 1g | Calories: 221kcal | Carbohydrates: 6g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 181mg | Sodium: 206mg | Potassium: 491mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1151IU | Vitamin C: 42mg | Calcium: 114mg | Iron: 2mg

The post Zucchini Breakfast Casserole with Sausage & Egg appeared first on My Crazy Good Life.

We all love the memories that happen while enjoying pancakes on the weekend or slower moving weekday mornings. Next time you are in the kitchen ready to whip up a batch of your regular pancakes, choose our flavorful and healthy 2 Ingredient Banana Pancake recipe instead!

If you’re looking for an easy healthy breakfast that’s also gluten free, dairy free, and sugar free, you’ve got to try this banana egg pancake recipe! My family prefers this recipe over traditional pancakes. Who doesn’t love delicious pancakes with a natural sweetness to it with no added sugar.

There are several variations of this two ingredient pancake recipe, but I wanted to share the basic one with you. I’ve added a teaspoon of pure vanilla extract, cinnamon, and a little bit of baking powder to puff them up a little… you can really do just about anything with the basic recipe.

Where’s the recipe?

Here at My Crazy Good Life we like to give lots of helpful ingredient information, detailed cooking instructions and healthy eating information. These tips are a great way to learn new techniques or additional nutrition information in the kitchen.

If you already feel confident in the kitchen and you want to get right to the recipe, you can simply scroll down to the bottom of the page where you’ll find our easy to print 2 Ingredient Pancakes recipe.

Ingredients:

• Ripe banana: A medium to large banana is perfect for this recipe. You are looking for a really ripe banana – not one that has only been on your counter for a day or two. The bananas that you’ve been looking at on your countertops for days are best for cooking with.
• Egg: Medium or large eggs will do. (Yes, this really only has 2-ingredients. Isn’t that just bananas!)
• Optional Extras/Toppings: I prefer a pinch of cinnamon sprinkled on top after I have cooked my banana pancake. You are welcome to use your favorite spices in the pancake batter. If you want fluffier pancakes, you’ll need to add a little baking powder to the mixture.

How to make these healthy banana egg pancakes:

1. In a medium sized bowl, mash the banana.
2. Add an egg to the mashed banana and mix until combined. I use a whisk to mix them together. If you’d like, you can add 1/4 tsp of baking powder to make them rise a bit. Once the ingredients are combined your pancake mixture is ready to cook.
3. Set a greased pan or skillet on the stove at medium heat.
4. When the pan is heated, add the pancake batter. (There are a few important recipe tips below to help you cook these.)
5. When the first side has cooked, carefully flip the pancake to the second side. Cook the other side until golden brown. Serve immediately.
6. Top with peanut butter (my favorite!), sliced bananas, a teaspoon of butter, or nothing at all–these banana egg pancakes are super moist and delicious as is!

Recipe Tips:

• Make sure the pan is nice and hot AND greased before you pour your pancake on! A hot skillet is necessary. You can use olive oil spray, coconut oil, avocado oil, or melted butter to grease your skillet. (Just be sure to adjust your healthy eating plan counts and calories accordingly.)
• Try not to flip these healthy pancakes more than one time. They are fragile and don’t like being handled much while cooking.
• If you want to add cinnamon, don’t sprinkle these with cinnamon while cooking. I’ve found that whisking the cinnamon into the recipe before cooking or sprinkling cinnamon after it’s finished cooking is best–when topping them with cinnamon while cooking, the cinnamon sticks to the pan and causes it to not flip easily.
• Use the thin spatula that you have for these! I love this one. They are perfectly sized for small pancakes.
• I’ve heard of people adding two eggs, but I haven’t personally tried it.
• I don’t recommend adding chocolate chips to these, as they like to stick to the pan. You could try cocoa powder in the batter to get that chocolatey flavor.
• Start with small pancakes (think toddler pancakes when planning out the size) – they’re easier to flip.
• Store any remaining cooked pancakes in an airtight container. However, the pancakes are much more delicious when fresh.

Healthy Eating Plans

On the 21 Day Fix/Ultimate Portion Fix, 1 banana + 1 egg = 2 purple containers and 1/2 red container (and don’t forget to count your toppings!). These amounts are for the simple and easy 21 Day Fix banana pancake recipe.

For WW, check out the Weight Watchers version of this recipe for more info if you want to make these specifically for Weight Watchers.

2B Mindset: These are the perfect 2B Mindset banana pancakes because the ingredients are 50% FFC and 50% protein, which is the Plate It requirement for a 2B Mindset breakfast. Be sure to also track your toppings.

More healthy breakfast recipes:

• Southwest Breakfast Casserole with Potatoes
• Vegan Whole Wheat Pancakes
• Whole Wheat Oatmeal Banana Bread
• Fajita Breakfast Casserole
• Healthy Breakfast Fried Rice Recipe
• Zucchini Bread Oatmeal
• Crunchy Granola Recipe

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2 Ingredient Banana Pancake Recipe

This 2 Ingredient Banana Pancake Recipe (also referred to as the banana egg pancake in our house) is delicious and such an easy healthy breakfast recipe. The 2 ingredient pancakes use only banana and egg, and cook in minutes.

Course Breakfast

Cuisine American

Keyword Two Ingredient Banana Pancakes

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Total Time 4 minutes minutes

Servings 1 serving

Calories 168kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Enameled Cast Iron Pan
• Whisk

Ingredients

• 1 ripe banana
• 1 egg

Instructions

• Mash the banana. 1 ripe banana
• Mix an egg with the banana. I use a whisk to mix them together. If it really bothers you that the pancakes are flat, you can add 1/4 tsp of baking powder to them. 1 egg
• Use a hot greased pan to cook the pancakes. There are a few important tips below.
• Top with peanut butter (my favorite!), fruit, a teaspoon of butter, or nothing at all–these pancakes are super moist!

Notes

 

Two ingredient banana pancake tips:

• Make sure the pan is nice and hot AND greased before you pour your pancake on!
• Try not to flip it more than once, these are fragile, and don’t like being handled much while cooking I don’t sprinkle these with cinnamon while cooking.
• I’ve found that whisking the cinnamon into the recipe before cooking or sprinkling cinnamon after it’s finished cooking is best–the cinnamon almost sticks to the pan and causes it to not flip easily.
• Use the thinnest spatula that you have for these!
• I’ve heard of people adding two eggs, but I haven’t personally tried it.
• 21 Day Fix Container Count: 1 banana + 1 egg = 2 Purple containers, .5 Red containers (and don’t forget to count your toppings!)

Nutrition

Calories: 168kcal | Carbohydrates: 27.3g | Protein: 6.8g | Fat: 4.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 481mg | Fiber: 3.1g | Sugar: 14.8g | Vitamin A: 500IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1.1mg

The post 2 Ingredient Banana Pancake Recipe appeared first on My Crazy Good Life.