I love breakfast casseroles because they are so easy to make ahead of time, thus great for meal prep! This healthy recipe is full of simple ingredients like eggs, ground turkey, black beans, corn, and bell peppers.

This easy breakfast casserole recipe can be made in the Instant Pot or on the stove top and oven. Leftovers keep well in the refrigerator or freezer, so you can have a healthy and hearty meal ready to reheat on busy mornings.

Where’s the recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. Because of that we like to make sure our posts are clear and easy to follow.

In the article below, you will find lots of information about the ingredients, detailed cooking instructions, recipe tips, as well as healthy eating plan calculations.

If you’d like to get straight to cooking, simply scroll down to the bottom of the page. There you will find our easy to print recipe for this potato breakfast casserole.

Ingredients

• Ground turkey: I prefer to use lean ground turkey because it is lower in saturated fat than ground beef. This potato casserole is very customizable so you can choose to use beef, breakfast sausage, or Italian sausage if you prefer those to ground turkey.
• Chili powder: chili powder adds a nice earthy flavor with mild heat to this potato casserole recipe.
• Ground cumin: cumin is another earthy spice that I love adding to this southwest egg and potato casserole recipe.
• Ground coriander: coriander and cilantro are the same plant. For this potato casserole, we’re using ground coriander, which are the seeds of a cilantro plant. Coriander is a healthy spice that may help lower your blood sugar, fight infections, and promote heart, brain, skin, and digestive health.
• Garlic salt: I use garlic salt for this potato casserole but if you prefer, you can use garlic cloves and an extra pinch of salt.
• Onion powder: onion powder adds a savory flavor to this recipe.
• Salt and pepper: use just a little salt and freshly ground black pepper.
• Bell peppers: I like to use orange bell pepper and red pepper in this casserole dish. Any bell pepper variety will work, they are all loaded with vitamins, minerals and antioxidants.
• Onion: red onion contains organosulfurs, which are compounds that may improve the immune system, reduce cholesterol production, and support the liver.
• Shredded cheese: I use cheddar cheese in this recipe but other cheeses would also work. Sharp cheddar, mild cheddar cheese, pepper jack cheese, even Swiss cheese would be absolutely delicious.
• Potatoes: I prefer to use fresh potatoes, specifically russet potatoes in this breakfast casserole. If you’re trying to save time you can use pre shredded hash browns or frozen diced hash brown potatoes.
• Corn: canned corn is perfect for this southwest breakfast casserole recipe.
• Black beans: black beans are rich in plant-based protein, fiber, and antioxidants that help manage blood pressure, sugar, and cholesterol levels.
• Eggs: is there any better combo than egg and potato? Eggs are one of the healthiest foods on earth. One egg contains a little bit of almost every nutrient your body needs.

How to Make This Breakfast Casserole in the Instant Pot

1. Start by dicing the bell peppers and onion. Then shred the potatoes, and drain the cans of beans and corn.
2. Next, spray the inner pot of your Instant Pot with nonstick cooking spray and select Sauté.
3. Once the pot is hot, add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions.
4. Sauté the turkey and vegetable mixture together for about 5-7 minutes, or until the turkey is no longer pink.
5. Using a slotted spoon, scoop the cooked turkey and vegetable mixture out of the Instant Pot and into a medium bowl. Set this aside. (If you are using shredded cheese, mix it in with the turkey and vegetables now.)
6. Clean out the inner pot and then place it back in the Instant Pot base.
7. Add 1 1/2 cups of water to the bottom of the pot and spray a 7 inch round baking pan or oven-safe dish with nonstick cooking spray.
8. Layer the potato casserole ingredients into the pan, starting with the shredded potatoes, followed by the turkey mixture, and then the corn and beans.
9. In a medium to large bowl, mix eggs and then pour them over the top of the casserole.
10. Cover the prepared baking dish with aluminum foil, then place the pan on a trivet. Carefully lower the pan into the pot and then close and lock the lid.
11. Turn the pressure valve to sealing. Select high Pressure Cook and set the cook time for 25 minutes.
12. When the cook time is complete, quick release the pressure and remove the lid. Carefully remove the trivet using oven mitts and then remove the foil from the pan.
13. Serve warm or let cool and store in an airtight container in the fridge or freezer.

How to Make This Potato Breakfast Casserole in the Oven

1. Preheat the oven to 350º and lightly grease an 8 inch casserole dish with nonstick cook spray, then set the dish aside.
2. Dice the bell peppers and onion, and then shred the potatoes. Drain the cans of beans and corn into a small bowl and set aside.
3. Lightly coat a large skillet with nonstick cook spray, and then heat over medium heat. Add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions.
4. Sauté the turkey and vegetables together for about 5-7 minutes, or until the turkey is no longer pink. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.)
5. Layer the breakfast casserole in a prepared baking dish or casserole dish, starting with the shredded potatoes, then followed by the turkey mixture and topped with the corn and beans.
6. Mix eggs in a large bowl and then pour the egg mixture evenly on top of the casserole.
7. Place the casserole dish into the oven and cook for 40-45 minutes, or until the eggs have set and cooked.
8. Remove the casserole dish from the oven and let cool for 5-10 minutes. Serve warm and enjoy!

Recipe Tips

• This is a great recipe to make ahead of time for meal prep. After cooking, let the casserole cool and then separate it into individual airtight containers. Store in the fridge for up to 6 days, or freeze for up to 2 months. To reheat from frozen, thaw overnight in the fridge and microwave each thawed serving for 1-1 1/2 minutes.
• This cheesy potato breakfast casserole recipe can be made vegetarian with a couple simple modifications. To make this vegetarian, replace the turkey with one extra can of black beans and 8 ounces of diced or sliced mushrooms. Sauté the mushrooms with the peppers and onions.
• To save time you can buy frozen hash browns that are pre-shredded.
• I love making this breakfast casserole for Christmas morning or Easter brunch and pairing it with a fresh fruit salad.

Healthy Eating Plans

This easy egg and potato casserole makes 6 servings. If you make any changes to the written recipe, be sure to recalculate your points and containers to reflect the adjustments made.

21 Day Fix Easy Breakfast Casserole with Potatoes

Per Serving: 1 1/6 red container, 1/3 green container, 2 yellow container *optional 1/3 blue for cheese

Entire Recipe: 7 red containers, 2 green containers, 12 yellow containers, *optional 2 blue containers for cheddar cheese

Weight Watchers Breakfast Casserole Points

3 2023 Plan Points | 3 Blue Plan Points | 9 Green Plan Points | 2 Purple Plan Points

If you want even fewer Weight Watchers Points, you can omit the cheddar cheese entirely and it will be just one 2023 plan point per serving.

Looking for more healthy breakfast recipes?

• Shredded Sweet Potato Hash Browns These Sweet Potatoes Shredded Hash Browns are so filling and easy to make! I love starting my morning with this hash browns recipe, and it’s so easy to meal prep as well!
• Whole Wheat Pancakes One of favorite weekend recipes, these hearty pancakes can easily be frozen for meal prep!
• Homemade Turkey Breakfast Sausage Homemade turkey breakfast sausage is a great way to start the day. It’s packed with protein and the recipe is quick and simple. If you’ve never made your own sausage this is a great place to start!
• Zucchini Breakfast Casserole with Sausage & Egg This Zucchini Breakfast Casserole recipe is so easy to make and perfect for meal prep! It’s my favorite way to make breakfast ahead of time for the week, and I love that it contains sausage and eggs.
• Vegan Breakfast Hash Browns with Veggies Vegan Breakfast Hash Browns with Veggies is a great way to start your day! This easy recipe has crispy golden brown fresh potatoes and a rainbow of veggies.

Print

Easy Breakfast Casserole with Potatoes

This easy breakfast casserole with potatoes is an absolutely delicious breakfast recipe that has a southwest twist you are going to love.

Course Breakfast

Cuisine American

Keyword Easy Breakfast Casserole with Potatoes, southwest breakfast casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 323kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Round Instant Pot Pan
• Enameled Cast Iron Pan

Ingredients

• 1 lb ground turkey
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garlic salt
• 1/2 tsp onion powder
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 small red bell pepper seeded and diced
• 1 small orange bell pepper seeded and diced
• 1/2 small red onion diced
• 1/2 cup shredded cheddar cheese
• 2 small russet potatoes shredded (about 3 cups)
• 15 oz can of corn drained
• 15 oz can of black beans drained
• 6 eggs

Instructions

Instant Pot Directions

• Start by dicing the bell peppers and onion. Then shred the potatoes, and drain the cans of beans and corn.
• Next, spray the inner pot of your Instant Pot with nonstick cooking spray and select Sauté.
• Once the pot is hot, add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions. 1 lb ground turkey 1 tsp chili powder 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp garlic salt 1/2 tsp onion powder 1/8 tsp salt 1/8 tsp black pepper 1 small red bell pepper 1 small orange bell pepper 1/2 small red onion
• Sauté the turkey and vegetable mixture together for about 5-7 minutes, or until the turkey is no longer pink.
• Using a slotted spoon, scoop the cooked turkey and vegetable mixture out of the Instant Pot and into a medium bowl. Then set aside. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.) 1/2 cup shredded cheddar cheese
• Clean out the inner pot and then place it back in the Instant Pot base.
• Add 1 1/2 cups of water to the bottom of the pot and spray a 7 inch round baking pan or oven-safe dish with nonstick cooking spray.
• Layer the potato casserole ingredients into the pan, starting with the shredded potatoes, followed by the turkey mixture, and then the corn and beans. 2 small russet potatoes 15 oz can of corn 15 oz can of black beans
• In a medium to large bowl, mix eggs and then pour them over the top of the casserole. 6 eggs
• Cover the prepared baking dish with aluminum foil, then place the pan on a trivet, carefully lower it into the pot, and then close and lock the lid.
• Turn the pressure valve to sealing. Select high Pressure Cook and set the cook time for 25 minutes.
• When the cook time is complete, quick release the pressure and remove the lid. Carefully remove the trivet, using oven mitts, and then remove the foil from the pan.
• Serve warm or let cool and store in an airtight container in the fridge or freezer.

Stove Top & Oven Directions

• Preheat the oven to 350º and lightly grease an 8 inch casserole dish with nonstick cook spray, then set aside.
• Dice the bell peppers and onion, and then shred the potatoes. Drain the cans of beans and corn into a small bowl and set aside.
• Lightly coat a large skillet with nonstick cook spray, and then heat over medium heat. Add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions. 1 lb ground turkey 1 tsp chili powder 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp garlic salt 1/2 tsp onion powder 1/8 tsp salt 1/8 tsp black pepper 1 small red bell pepper 1 small orange bell pepper 1/2 small red onion
• Sauté the turkey and vegetables together for about 5-7 minutes, or until the turkey is no longer pink. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.) 1/2 cup shredded cheddar cheese
• Layer the breakfast casserole in a prepared baking dish or casserole dish, starting with the shredded potatoes, then followed by the turkey mixture and topped with the corn and beans. 2 small russet potatoes 15 oz can of corn 15 oz can of black beans
• Mix eggs in a large bowl and then pour the egg mixture evenly on top of the casserole. 6 eggs
• Place the casserole dish into the oven and cook for 40-45 minutes, or until the eggs have set and cooked.
• Remove the casserole dish from the oven and let cool for 5-10 minutes. Serve warm and enjoy!

Notes

Healthy Eating Plans

If you make any changes to the written recipe, be sure to recalculate your points and containers to reflect the adjustments made.

21 Day Fix Easy Breakfast Casserole with Potatoes

Per Serving: 1 1/6 red container, 1/3 green container, 2 yellow container *optional 1/3 blue for cheese

Entire Recipe: 7 red containers, 2 green containers, 12 yellow containers, *optional 2 blue containers for cheddar cheese

Weight Watchers Breakfast Casserole Points

3 2023 Plan Points | 3 Blue Plan Points | 9 Green Plan Points | 2 Purple Plan Points

If you want even fewer Weight Watchers Points, you can omit the cheddar cheese entirely and it will be just one 2023 plan point per serving.

Nutrition

Calories: 323kcal | Carbohydrates: 26.7g | Protein: 26.8g | Fat: 13.6g | Saturated Fat: 5.2g | Cholesterol: 228mg | Sodium: 346mg | Potassium: 852mg | Fiber: 4.7g | Sugar: 5.2g | Calcium: 150mg | Iron: 4mg

The post Easy Breakfast Casserole with Potatoes appeared first on My Crazy Good Life.

This delicious protein packed snack or dessert recipe is the perfect sweet treat for you as well as your family. It is hands down one of the best pumpkin pie recipes on the internet.

The best part of this great dessert is that it is made with only a few simple ingredients but is still full of protein and delicious pumpkin flavor!

I’ve used Wonder Whips as my favorite go-to desserts. You can use Wonder Whip in pies or as a quick no bake dessert. I also love eating them for breakfast or a mid-afternoon snack! You really can’t go wrong with the flexibility of Wonder Whips.

Wonder Whip is a high protein dessert created by the founder of 2B Mindset, a Beachbody nutrition program. Wonder Whips are creamy and rich, and sometimes I can’t even finish one serving because it’s too much – in a good way. 

I have many delicious Wonder Whip recipes that are perfect for all occasions. My Wonder Whip recipes earn a five star rating from guests and my family. 

Wonder Whip doesn’t always have to be sweet, we have many savory Wonder Whip recipes too! Get your pumpkin loving friends and family over, and let’s serve up some delicious Pumpkin Pie Wonder Whip Recipe! 

Where’s the Recipe?

Here at My Crazy Good Life we strive to support all of our readers. We know that our readers come to our blog with a variety of skills and confidence levels when learning a new recipe in the kitchen. 

To support all of our readers, we make it a priority to write our recipes with detailed information, helpful tips and tricks, as well as nutritional and healthy eating plan information. If you are ready to start cooking this easy recipe, simply scroll down to the bottom of this page to print this Pumpkin Pie Wonder Whip Recipe. 

Ingredients in Pumpkin Pie Wonder Whip

• Pumpkin Puree: Be sure to purchase the plain canned pumpkin puree, not the one with the pumpkin pie or pumpkin spice included. The good news is you can purchase pumpkin puree year-round, not just during Fall, ya’ll. That being said, if you have spare pumpkins around you can easily make your own pumpkin puree. 
• Greek Yogurt: We prefer using 1% fat or nonfat greek yogurt for this recipe. If you enjoy a creamier taste, opt to purchase a higher fat content.
• Cinnamon: A classic ingredient of all pumpkin desserts. We love the complex flavors of cinnamon and think it is the perfect match for the delicious pumpkin flavor. 
• Stevia: A pinch of Stevia is optional, you can also add a small drizzle of maple syrup or brown sugar to serve as your sweetener. This recipe is perfect without any additional sweetener in my opinion, but if you do add any be sure to recalculate your healthy eating plan points or containers.  

How to Make Pumpkin Pie Wonder Whip

1. Combine all ingredients in a blender, food processor, or small mixing bowl. 
2. Mix using blender or hand mixer until it is the consistency you prefer. We love the light and fluffy version of Wonder Whip when using the blender. 
3. If combining by hand, use fork or whisk and a lot of arm strength to combine until fluffy. 
4. Enjoy! 

Recipe Tips

• This Pumpkin Pie Wonder Whip is like fall in a bowl. I love using a whisk, but sometimes when I’m feeling a little lazy I just use a fork! These come out perfect in the blender–it really gives it a good whipped consistency, especially if you’ll be using this as a creamy no bake pumpkin pie filling. It all depends on how much time you have and how much effort you want to put into it.
• Choosing the correct yogurt is key. It depends a lot of your preference. I’m not a big fan of creamy tastes and textures, so I found that 1% or nonfat were best for me. What I really like, though, is Oikos Triple Zero Greek Yogurt. It’s the only yogurt that I can eat straight out of the container.
• Be aware that the Oikos Triple Zero yogurt doesn’t always have just Stevia in it–I’ve seen in Canada that it contains other sugars, so I’d be aware of that.
• Remember, artificial sweeteners are not everyone’s friend because they can cause you to crave sugar and hold onto extra weight. Always check the ingredient list to make sure you understand what you’re buying and putting into your body!
• If you’re on the 21 Day Fix, Oikos Triple Zero with Stevia is allowed (count an extra teaspoon for the Stevia), as is 2% Plain Greek yogurt. You can use either of these in your Wonder Whips, and definitely in this Pumpkin Pie Wonder Whip recipe!
• We’ve served our Pumpkin Pie Wonder Whip Recipe over a graham cracker crust for a nice chilled dessert. It’s lighter than other dessert options made with cream cheese or heavy cream, and more filling than traditional cool whip recipes. You could also crumble graham crackers on top for a little crunch. Be sure to recalculate healthy eating plan points if you modify the original recipe. 
• If this is your first time making a Wonder Whip, play around a little with the amount of mixing you do. Next time, blend it a bit longer if you desire a more fluffy outcome. 
• For a truly authentic Pumpkin Pie flavor, add in 1/2 tsp of pumpkin pie spice, and 1/2 tsp of cinnamon. 
• Our Wonder Whips are best when eaten and chilled. If you are storing these for later, cover with plastic wrap and store in the refrigerator. Do not serve at room temperature, the greek yogurt needs to be chilled. 

Healthy Eating Plans

Weight Watchers Pumpkin Pie Wonder Whip Recipe

Using plain fat free Greek yogurt, this recipe counts as 0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points.

21 Day Fix Container Pumpkin Pie Wonder Whip Recipe

21 Day Fix Counts: 1 red container & 1 tsp per serving. 

2B Mindset

Eat this as a healthy breakfast option (paired with a small FFC) or as part of your lunch! I have also used these as snacks when I feel I need one.

More Wonder Whip Recipes

• Apple Whip 
• Chocolate Wonder Whip
• Healthy Key Lime Pie with Greek Yogurt
• Lemon Meringue Yogurt Recipe
• Chocolate Mint Wonder Whip Recipe
• Peanut Butter Wonder Whip
• Savory Dips
• 21 Wonder Whips

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Pumpkin Pie Wonder Whip Recipe

If you're looking for a healthy Fall dessert recipe, this Pumpkin Pie Wonder Whip is amazing! It's packed with protein, contains no added sugar, and can be made in just a few minutes!

Course Dessert

Cuisine American

Keyword 21 Day Fix, Beachbody

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 149kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• Mixing Bowls
• Whisk

Ingredients

• 3 tbsp pumpkin puree
• 1 tsp cinnamon
• 3/4 cup Greek yogurt
• 1 pinch Stevia to taste

Instructions

• Combine all ingredients in a blender, food processor, or small mixing bowl.  3 tbsp pumpkin puree, 1 tsp cinnamon, 3/4 cup Greek yogurt, 1 pinch Stevia
• Mix using blender or hand mixer until it is the consistency you prefer. We love the light and fluffy version of Wonder Whip when using the blender. 
• If combining by hand, use fork or whisk and a lot of arm strength to combine until fluffy. 
• Enjoy!

Notes

I prefer Oikos Triple Zero Greek Yogurt (vanilla) because it’s sweetened with Stevia. I omit the Stevia in the recipe when I do this. For a creamier texture, use 2% plain Greek Yogurt and follow the recipe above.

21 Day Fix Container Counts: 1R, 1 tsp per serving

2B Mindset Plate It suggestions: Eat this as a healthy breakfast option (paired with a small FFC) or as part of your lunch! I have also used these as snacks when I feel I need one.|

Weight Watchers Points: 0 Points on the 2023 Plan / 0 Blue Plan Points / 2 Green Plan Points / 0 Purple Plan Points (when using Oikos Triple Zero Plain Greek Yogurt)

Nutrition

Calories: 149kcal | Carbohydrates: 12g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 93mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7102IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 1mg

The post Pumpkin Pie Wonder Whip Recipe appeared first on My Crazy Good Life.

I love making healthy recipes that are really delicious. The whole family loves these Instant Pot frittatas because they’re quick, simple, and they are easy to customize.

Each person in your family can customize their own individual ramekins, and decide how much or how little of each additional ingredient they want to add. 

This is the perfect meal for weekly meal prep day. It’s easy to prep, and heats up well for delicious leftovers at the breakfast table all week. 

The best part about this recipe – it has the same delicious flavors of the traditional frittata, but with the looks like you put in a lot of extra work. The elegant presentation of the individual frittatas and an easy meal that comes together quickly, I call that a win-win! 

Where’s the recipe? 

Here at My Crazy Good Life we write our recipes so all of our readers will be successful. In each recipe, we strive to provide detailed instructions, recipe tips, healthy eating plan points, and nutritional information for all of our recipes. Our website is the perfect place to go for recipes regardless of your skill level in the kitchen.

If you aren’t in need of detailed directions, feel free to simply scroll down to the bottom of the page to find our easy to print Instant Pot Frittata Recipe in Ramekins. 

Ingredients in this Instant Pot Frittata Recipe

• Cooked turkey bacon: A lighter version than traditional bacon. 
• Red potato: Potato adds a nice texture and heartiness to this crustless quiche. If you want to make this a low carb frittata, you’ll want to omit the potato.
• Bell pepper: Any color of bell pepper is perfect for this vegetable frittata. 
• Onion: I like using fresh onion, but powered will work. You can also toss in some garlic powder, too, if you’re feeling crazy.
• Eggs: Nothing like fresh eggs! Grab medium or large eggs for this easy breakfast frittata.
• Milk: The nutrition calculations are based on low fat milk. Feel free to use your favorite milk or milk substitute, just be sure to adjust your nutrition calculations if you make any changes.
• Salt and pepper: To taste – either table salt or kosher salt will work. 
• Cheddar cheese: Nutrition facts are calculated using reduced fat cheddar cheese. The best thing about this recipe is that it is so versatile. Pick your favorite cheese. From tangy goat cheese to nutty parmesan cheese, the possibilities are endless!
• Ceramic Ramekins: These four ounce ramekins are perfect for this recipe. 

How to make Instant Pot Frittatas in Ramekins

1. First, place the diced turkey bacon on bottom of ramekins.
2. Then divide the vegetable mixture and layer it on top of the bacon in the ramekins. I usually do bacon, bell pepper and onions, then potatoes at the top.
3. Next, in a large bowl, mix eggs, milk, salt, and pepper. Then pour the egg mixture over the veggies. Finally, sprinkle shredded cheese on top.
4. Cover each individual ramekin baking dish with aluminum foil, place them on the trivet with 1 cup water on the bottom of the pot.
5. Close and lock the lid of your Instant Pot and turn the pressure release arm to sealing. Select Pressure Cook (high pressure) and set the cook time for 10 minutes.
6. For best results, release the pressure using the quick-release pressure method. Let cool and enjoy.

Recipe Tips

• Our vegetable-packed frittata is delicious, and easily customized. You can swap out the recommended vegetables with whatever vegetables you have on hand. There are so many great options of ingredients you can add to the frittata. Just be sure to recalculate your 21 Day Fix container points if you modify the original recipe. 
• We love sprinkling fresh green onions on the top after baking. You could also add a dollop of my restaurant style salsa or sour cream on top of the frittata. 
• It’s very easy to store these frittatas in a plastic storage bag in the refrigerator to enjoy later in the week. Allow the eggs to cool down before storing in the plastic ziplock. Just reheat for 60 seconds. They come out like little egg muffins so they are the perfect meal for weekly meal prep. 

Healthy Eating Plans

21 Day Fix

1 ramekin (1/3 of recipe) is 1 1/4 red containers, 1/3 green containers, 1/3 blue containers, and 1/4 yellow containers as written.

Weight Watchers

Using unsweetened almond milk and fat free cheddar cheese, this recipe is 3 points on the new 2022/2023 WW Points Plan.

More healthy breakfast recipes

• Easy Breakfast Casserole with Black Beans
• Zucchini and Sausage Breakfast Casserole Skillet
• Fajita Breakfast Casserole
• Healthy Breakfast Fried Rice Recipe
• Healthy Starbucks Red Pepper Egg Bites
• Instant Pot Egg Bites – Starbucks Copycat Recipe

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Instant Pot Frittata Recipe in Ramekins

These Instant Pot Frittatas are the perfect breakfast! You've got fresh veggies and fluffy eggs, it's a great way to start the day.

Course Breakfast

Cuisine American

Keyword Instant Pot Frittata

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 3 people

Calories 240kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Ramekins
• Mixing Bowls

Ingredients

• 4 slices turkey bacon cooked and chopped
• 1 small red potato
• 1/2 bell pepper
• 1/2 small onion
• 6 eggs
• 1/4 cup milk
• salt & pepper to taste
• 1/4 cup cheddar cheese

Instructions

• Place cooked and chopped turkey bacon on bottom of ramekins. 4 slices turkey bacon
• Then divide the vegetable mixture and layer it on top of the bacon in the ramekins. I usually do bacon, bell pepper and onions, then potatoes at the top. 1 small red potato, 1/2 bell pepper, 1/2 small onion
• Next, in a large bowl, mix eggs, milk, salt, and pepper. Then pour the egg mixture over the veggies. Finally, sprinkle shredded cheese on top. 6 eggs, 1/4 cup milk, salt & pepper, 1/4 cup cheddar cheese
• Cover each individual ramekin baking dish with aluminum foil, place them on the trivet with 1 cup water on the bottom of the pot.
• Close and lock the lid of your Instant Pot and turn the pressure release arm to sealing. Select Pressure Cook (high pressure) and set the cook time for 10 minutes.
• For best results, release the pressure using the quick-release pressure method. Let cool and enjoy.

Video

Notes

21 Day Fix: 

1 ramekin (1/3 of recipe) is 1 1/4 red containers, 1/3 green containers, 1/3 blue containers, and 1/4 yellow containers as written.

Weight Watchers: 

Using unsweetened almond milk and fat free cheddar cheese, this recipe is 3 points on the new 2022/2023 WW Points Plan.

Nutrition

Calories: 240kcal | Carbohydrates: 13.7g | Protein: 19.9g | Fat: 11.8g | Saturated Fat: 4.1g | Cholesterol: 348mg | Sodium: 357mg | Potassium: 469mg | Fiber: 1.7g | Sugar: 3.8g | Vitamin A: 2000IU | Vitamin C: 61.1mg | Calcium: 167mg | Iron: 2mg

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The post Instant Pot Frittata Recipe in Ramekins appeared first on My Crazy Good Life.

It’s an easy meal prep breakfast, and a great way to make a perfect protein-packed breakfast!

One of the main reasons why I love making this sweet homemade sausage is for meal prepping. I can whip up a batch and have breakfast protein for the whole week! You can’t go wrong with an easy, healthy, protein packed breakfast.

Studies have shown that eating protein in the morning will help you stay full longer and have more energy. With minimal ingredients, and simple ingredients at that, our healthy breakfast is the perfect way to start your day. Shy away from all the extra sugar in things like cereal and pastries and give our tasty homemade sausage patties a try instead.

Where’s the recipe?

I love to provide my readers with all kinds of tips and tricks for my recipes to make sure you get the best results possible, especially if this is your first time making this recipe.

However, I know many of you are experienced in the kitchen and might not need all of my recipe tips and nutritional information. If so, simply scroll to the bottom and you’ll find our easy to print recipe card for Easy Chicken Apple Sausage Patties.

Ingredients in Chicken Apple Sausage Patties

• Ground Meat: Any lean ground meat will work. I typically use ground chicken or ground turkey.
• Cinnamon & Nutmeg: I love the addition of cinnamon and nutmeg in this sweet sausage recipe. The warmth of these spices complements wonderfully with the apple. If you’re looking for a savory sausage, give this recipe a try.
• Apple: A fresh apple is perfect for this recipe, choose green for a nice balance in flavors. The apple gives the sausage a perfect hint of sweetness.
• Bone Broth: There are many store-bought options for incredible bone broth, be sure to look for low sodium bone broth. If you’d like to make your own bone broth you can use this easy chicken crockpot bone broth recipe.
• Coconut Oil: If you’re cooking on a skillet, you’ll need oil to ensure that the sausage patties won’t stick. I prefer coconut oil but olive oil or avocado oil can also be used.

How To Make Easy Chicken Apple Sausage Patties in the Oven

1. First preheat your oven to 375º degrees
2. Place the ground meat, chopped apple, bone broth, and spices into a large mixing bowl.
3. Then combine the ingredients together using your hands or spatula.
4. Form the sausage mixture into 12 small patties and then place them on a parchment or lightly greased foil lined baking sheet.
5. Cook for about 20-25 minutes until internal temperature of sausages is 165º. We recommend checking the sausage patty temperature with a meat thermometer a few times while baking to ensure the turkey or chicken doesn’t overcook.
6. Once the patties are cooked, remove the pan from the oven and serve immediately. See below for storing tips.

How To Make Easy Chicken Apple Sausage Patties on the Stove Top

1. First, place the ground meat, chopped apple, bone broth, and spices into a large mixing bowl.
2. Then combine the ingredients together using your hands or spatula.
3. Form the sausage mixture into 12 small patties and set aside.
4. Next, add coconut oil to a large skillet and heat over high heat. Once the oil is hot, add the sausage patties to your pan.
5. Cook for about 5 minutes, flipping the sausage patties in the frying pan half way through the cook time. An internal temperature of 165º will ensure that your breakfast sausages are cooked.
6. Once the patties are cooked, remove from heat and serve immediately. See below for storing tips.

Recipe Tips

• A non-stick skillet can help ensure that the breakfast patties stay together when flipping.
• After handling raw meat, take the extra step of making sure you have both clean hands and clean countertops.
• Made a double batch and want to freeze some? Place your completely cooled, cooked breakfast patties on a baking sheet and cover them with plastic wrap. Once frozen, remove them from the sheet and place them in a freezer-safe container.
• To re-heat frozen homemade breakfast sausage, warm a large skillet on medium heat. Cook the patties for 8-10 minutes or until warmed through. Alternatively, you can also heat them up in an air fryer!

21 Day Fix

This delicious homemade sausage recipe is completely 21 Day Fix friendly. You can find all of the container counts below. Make sure you adjust the counts if you add, alter, or change any ingredients when you make this at home!

Serving Sizes: Recipe makes 12 patties. Each serving is 3 patties.

Entire Recipe: 4 Red Containers, 1/2 Purple Container, 6 teaspoons of oil, if frying

Per Serving: 1 Red Container, Negligible Purple Container, 1 teaspoon

Weight Watchers

3 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points | 2023 points: 0 (without using coconut oil)

Looking for more healthy breakfast ideas?

Easy Southwest Breakfast Casserole

View Recipe

Savory Homemade Turkey Sausage

View Recipe

Breakfast Fajita Casserole

View Recipe

Vegan Whole Wheat Pancakes

View Recipe

Baked Amish Oatmeal Recipe

View Recipe

Whole Wheat Oatmeal Banana Bread

View Recipe

Print

Easy Chicken Apple Sausage Patties

These homemade chicken apple sausage patties are an easy breakfast! Pair with scrambled eggs or a side of fruit for a healthy start to your day.

Course Breakfast

Cuisine American

Keyword 21 Day Fix, homemade turkey sausage, Sweet Homemade Sausage

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 Servings

Calories 206kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Baking Sheet
• Enameled Cast Iron Pan

Ingredients

Ingredients:

• 1 lb ground turkey or chicken
• ½ apple green, chopped small
• 1/4 cup bone broth low sodium
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 tbsp coconut oil if frying

Optional: salt to taste

Instructions

Oven Directions:

• Preheat the oven to 375°F
• Add the meat, apple, broth, and spices to a large bowl. 1 lb ground turkey, ½ apple, 1/4 cup bone broth, 1 tsp cinnamon, 1 tsp nutmeg
• Mix the ingredients together with your hands and form 12 small patties.
• Place patties on parchment or foil lined baking sheet.
• Cook for about 20-25 minutes, until an internal temperature of 165°F is reached.

Stove Top Directions:

• Add the meat, apple, broth, and spices to a large bowl. 1 lb ground turkey, ½ apple, 1/4 cup bone broth, 1 tsp cinnamon, 1 tsp nutmeg
• Mix the ingredients together with your hands and form 12 small patties.
• Heat coconut oil in large pan and add sausage patties to hot oil. Cook on both sides until and internal temperature of 165°F is reached, about 5 minutes. 2 tbsp coconut oil

Notes

21 Day Fix: 

Entire Recipe: 
4 Red Containers, 1/2 Purple Container

Per Serving: 
1 Red Container, Negligible Purple Container

Weight Watchers:

Per Serving: 

3 Blue Plan Points / 4 Green Plan Points / 3 Purple Plan Points

The points for the new 2022/2023 points plan is 0

Nutrition

Calories: 206kcal | Carbohydrates: 4g | Protein: 28g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 65mg | Potassium: 359mg | Fiber: 1g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

The post Easy Chicken Apple Sausage Patties appeared first on My Crazy Good Life.

These savory turkey sausages are especially great for 21 Day Fix, Weight Watchers, and other healthy lifestyle programs because they are made with ground turkey (although you can also substitute chicken). Turkey and chicken are excellent choices for lean protein that is also low in fat.

This is a homemade savory breakfast sausage you won’t want to miss out on! Pair these homemade turkey sausage patties with some fresh vegetables or your favorite eggs and you’ll be ready to go!

Where’s the recipe?

Readers with all levels of comfort and experience in the kitchen visit My Crazy Good Life for healthy and delicious recipes. To make sure you love your food, I like to provide a ton of helpful tips and tricks in my recipes.

However, if you’re an experienced cook or you’ve made this before and would like to skip over recipe suggestions and healthy eating plan information, please just scroll to the bottom of the post where you’ll find an easy-to-print version of this turkey sausage recipe!

Ingredients in Savory Homemade Turkey Sausage

• Garlic: fresh minced garlic will add a zing to these savory sausages! Garlic powder can also be used in a pinch.
• Onion: freshly chopped onion is best, but you can use onion powder if you don’t have onions on hand.
• Cumin: cumin will add a little spice to these sausages, giving them a more robust flavor.
• Black pepper: the black pepper complements the cumin. Feel free to adjust the amount of pepper to your tastes.
• Bone broth: low-sodium bone broth is what really gives these sausages their savory flavor.
• Cayenne pepper (optional): Like a bit more heat? Add some extra spice with cayenne pepper or red pepper flakes! You can use seasonings to create a spice mixture that’s right for you.

How to Make Savory Homemade Turkey Sausage

1. Put the lean ground turkey, garlic, onions, broth, and spices into a large mixing bowl.
2. Mix the ingredients together with your hands.
3. Form into 12 small patties. Place a generous amount of the meat mixture into the palm of your hand and form the turkey mixture into a round, flat patty shape.
4. Bake at 375 degrees F for 25 minutes on a silpat mat and baking sheet.

Seriously, it really is that easy.

Recipe Tips

• This is a favorite recipe for meal prep! It’s super easy to put together, and sometimes I just need a warm and cozy breakfast food to start my day.
• If you double this delicious recipe you’ll have a big batch of lean breakfast sausages for an entire week.
• Not sure how big of a patty to make? If your silpat mat has circular markings on it, use those as a guide to help with portion sizes.
• Pork sausage and other turkey sausage recipes will sometimes add real maple syrup or brown sugar for a sweeter sausage. Remember that if you add any sweeteners to this homemade version the nutritional counts will change.
• Made a large batch and want to freeze some? Great! Place your completely cooled, cooked breakfast patties on a baking sheet and cover them with plastic wrap. Once frozen, remove them from the sheet and place them in a freezer-safe container.
• To re-heat frozen homemade breakfast sausage, warm a large skillet on medium heat. Cook the patties for 8-10 minutes or until warmed through. Alternatively, you can also heat them up in an air fryer!

Healthy Eating Plans

Serves 4 (3 patties per serving)

21 Day Fix

Entire recipe: 4 Red | 1/3 Green

Per serving: 1 Red | negligible Green

Weight Watchers

You can find the Weight Watchers Homemade Sausage post with point calculations here.

More Breakfast Recipes to go with this Homemade Sausage

Don’t worry, there’s plenty more where that came from! Here are a few of my other favorite breakfast recipes. Give them a try and let me know what you think.

• Easy Breakfast Casserole
• Breakfast Fried Rice
• Pancakes Without Flour
• Breakfast Egg Fajitas
• Homemade Healthy Bagels
• Veggie Breakfast Hash Browns

Print

Homemade Turkey Sausage Recipe

The recipe for this delicious homemade turkey sausage could not be easier! Give it a mix, form the patties, and you are ready for the oven. It’s about as quick and easy as it gets.

Course Breakfast

Cuisine American

Keyword homemade turkey sausage, Savory Homemade Turkey Sausage

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 141kcal

Author Becca Ludlum

Equipment

• Baking Sheet
• Mixing Bowls
• Slip Mat

Ingredients

• 1 lb ground turkey or chicken
• 3 tsp garlic minced
• ⅓ cup onion red, diced
• ¼ cup bone broth low sodium
• 1 tsp cumin ground
• ½ tsp black pepper ground

Optional: salt to taste

Instructions

• Put meat, garlic, onions, broth, and spices into a mixing bowl, mix the ingredients together with your hands. 1 lb ground turkey, 3 tsp garlic, ⅓ cup onion, ¼ cup bone broth, 1 tsp cumin, ½ tsp black pepper
• Form into 12 small patties.
• Bake at 375 for 25 minutes.

Video

Notes

21 Day Fix Counts: 1 Red Per 3 sausage patties (the green is negligible)

Nutrition

Calories: 141kcal | Carbohydrates: 2g | Protein: 28g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 67mg | Potassium: 363mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

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The post Homemade Turkey Sausage 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

Print

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.

I love that this healthy fried rice packs in the flavor of bacon and sausage along with fresh veggies and brown rice, it’s really the perfect breakfast. It’s also an easy gluten free breakfast that’s easy to customize to your tastes.

Where’s the recipe?

Here at My Crazy Good Life we like to provide a lot of information so anyone can make our recipes. In this article you’ll find detailed ingredient information, step by step cooking directions, recipe tips, and meal prep tricks.

If you’d like to skip past all that, just scroll down to the bottom of the page where you’ll find the easy to print healthy breakfast fried rice recipe.

Ingredients in Healthy Breakfast Fried Rice

• Green onion: the diced green onions will go on top when you’re done cooking your dish.
• Tamari: Tamari is similar to soy sauce, but it’s Japanese (soy sauce is a Chinese condiment). It’s usually thicker, less salty, and contains less or no wheat at all. If you can’t find Tamari look for a low sodium soy sauce or coconut aminos.
• Red onion: I usually use red onion, but yellow onion would work fine too.
• Dry mustard
• Garlic: fresh garlic is best.
• Bell Peppers: any color will work.
• Peas & carrots: a bag of frozen peas and carrots works great for this recipe!
• Ham: Look for fat free if you’re on the 21 Day Fix.
• Scrambled Eggs: I’ve also used egg substitute in this recipe, and I’ve made it without eggs- it’s a delicious egg-free breakfast option.
• Sausage: I like to use natural chicken sausage, but pork sausage or your favorite breakfast sausage can be used too.
• Turkey bacon: Or regular bacon–your call! If using regular bacon, I like to get center cut or trim the fat from it. Regular pork bacon should be cooked, and drained of bacon grease, before you add it.
• Cooked Brown Rice: I’ve used both brown rice and white rice, both have nutritional benefits and both are so easy to make in the Instant Pot! This recipe cooks so much easier when you make your rice the day before–if you want it now, no worries–it’s delicious either way!
• Coconut crystals or coconut sugar: this is optional.
• Coconut oil: Or any other minimally processed oil.

How to make Breakfast Rice on the stove top

1. Dice your veggies, ham and bacon into smaller pieces and set aside. Scramble your eggs and set aside.
2. In a small bowl, mix tamari or low sodium soy sauce with coconut crystals (coconut crystals/sugar is optional) and mustard, and then set aside.
3. Heat 1 tbsp coconut oil in a large wok or skillet over medium-high heat. You’ll be making this stir fry style.
4. Add onion, garlic, bell pepper, ham, and sausage (add any additional items at this time also).
5. Sauté 1-2 minutes, stirring with a slotted spoon every so often.
6. Add bacon, peas and carrots, and cooked rice.
7. Add the soy sauce/Tamari mixture over rice and stir gently to combine.
8. Gently stir in cooked eggs (we often add extra eggs to this recipe). I’ve also pushed the recipe over to one side of the pan and scrambled the egg right in the pan. This sometimes causes the egg to stick a bit, but it totally works.
9. Cook until heated through, and top with green onions.

How to make Breakfast Rice in the Instant Pot

1. Dice your veggies, ham and bacon.
2. Press Saute on the Instant Pot. 
3. Saute your chopped bacon until the edges start to brown. Add in sausage, vegetables and garlic. Stir together and cook for another minute or two. 
4. Remove the contents of the pot and place them in a bowl. Set aside. 
5. Pour 2.5 cups of water into the pot, then add rice.
6. Close the lid of your pot and turn your pressure release valve to Sealing. Use the Pressure Cook or Manual button and set the time to 20 minutes on high pressure.
7. *Note: Turn off your “keep warm” function by pressing the button. This helps the rice not stick to the bottom of your pot.
8. While your rice is cooking, mix together tamari/soy sauce, coconut crystals (optional) and dry mustard.
9. After the cooking time is finished, allow your rice to naturally release pressure for at least 10 minutes. This allows the rice to cool naturally. After 10 minutes, manually flip the valve to Venting to release the pressure on your pot.
10. When the rice is finished cooking, add the rest of your cooked ingredients to the rice and then top with the tamari/mustard sauce.

Recipe Tips

• Cooking this in a cast iron skillet is easy and quick. If you prefer to use a wok I think that would work just as well.
• Using leftover rice in this recipe is ideal, but it’s totally OK if you don’t have any. I love cooking brown rice in the Instant Pot in big batches and then freezing, so I always have rice ready for this recipe.
• This recipe is delicious any time of day – that’s right, breakfast for dinner! It keeps in the fridge for 5 days making it perfect for quick lunches throughout the week.
• We love to eat the leftovers in corn tortillas for breakfast tacos, or rolled up into burritos.
• If you’re trying to keep carbs down, you can use cauliflower rice in place of the brown rice.
• This is a very versatile recipe: you can change the vegetables to your preference (bok choy or broccoli florets would be delicious!), you can also adjust the flavor profile by adding sesame oil to the tamari mixture.

Meal Prep Tips

• I’ve kept this recipe in the fridge for 5 days. It keeps well and is an easy leftover breakfast for busy mornings.
• If you’d like to store it for longer, you can freeze this in small batches.
• To thaw: remove and place in the fridge for a few hours, then microwave at 30-60 second intervals.
• If the rice looks dry while you’re reheating it, you can add a few drops of water into it and cover with a paper towel while your microwaving.

Healthy Eating Plans

21 Day Fix

Makes 6 servings (divide this recipe in 6 servings)21 Day Fix Containers, per serving: 1/2 green container, 1 red container, 1 yellow container, 1/2 sweetener teaspoon for coconut crystals – a natural sweetener.

80 Day Obsession

If you’re doing 80 Day Obsession, you can make this recipe compliant!-Increase the bell peppers to 5 Cups instead of 2 Cups – this will give you 1G per serving.

Click here for the Weight Watchers version!

More Healthy Recipes

• Southwest Breakfast Casserole with Potatoes and Black Beans
• Healthy Rice Pudding with Brown Rice
• Instant Pot Mushroom Risotto with Brown Rice
• Vegan Pineapple Fried Rice
• Healthy Crack Chicken Casserole
• Easy & Healthy Teriyaki Sauce

Print

Healthy Breakfast Rice Recipe

This healthy Breakfast Rice with Bacon is a delicious and filling make ahead breakfast recipe! It's a great camping recipe, meal prep recipe, and it's family friendly! I mean, who doesn't love bacon?!

Course Breakfast, Main Course

Cuisine American

Keyword Breakfast Fried Rice

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 284kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Coconut Aminos

Ingredients

Ingredients for Breakfast Fried Rice:

• 1 tbsp garlic minced
• 1/2 cup red onion diced
• 2 cups bell pepper diced
• 1/2 cup green onion diced
• 3/4 cups ham diced, fat free if you’re on the 21 Day Fix
• 1/4 cup Tamari or soy sauce
• 3 tbsp coconut crystals optional
• 1/4 tsp dry mustard
• 1 cup peas & carrots frozen
• 4 eggs scrambled
• 3/4 cups link sausage diced, I use all natural chicken sausage
• 8 slices turkey bacon cooked and broken into bite-sized pieces
• 2 1/2 cups brown rice cook the day before and store in refrigerator for best results
• 1 tbsp coconut oil

US Customary – Metric

Instructions

Stovetop Directions:

• Dice your veggies and meat, then set aside. Scramble your eggs and set aside.
• In a small bowl, mix Tamari with coconut crystals and mustard. Set aside. 1/4 cup Tamari , 3 tbsp coconut crystals, 1/4 tsp dry mustard
• Heat 1 tbsp coconut oil in a large skillet or wok over medium high heat.1 tbsp coconut oil
• Add onions, garlic, bell pepper, ham and sausage (add any additional items at this time also). 1/2 cup red onion, 1 tbsp garlic, 2 cups bell pepper, 3/4 cups ham, 3/4 cups link sausage
• Sauté 1-2 minutes, stirring with a slotted spoon every so often.
• Add bacon, peas and carrots and cooked rice. 8 slices turkey bacon, 1 cup peas & carrots, 2 1/2 cups brown rice
• Pour Tamari mixture over rice and stir gently to combine
• Gently stir in cooked eggs. Cook until heated through.
• Top with green onions and serve immediately. 1/2 cup green onion

Instant Pot Directions

• Dice your veggies, ham and bacon. Scramble your eggs and set aside. 4 eggs
• Press Sauté on your Instant Pot.
• Sauté your chopped bacon until the edges start to brown. Add in sausage, vegetables and garlic. Stir togethers and cook for 1-2 minutes. 8 slices turkey bacon, 3/4 cups link sausage, 1/2 cup red onion, 2 cups bell pepper, 1 tbsp garlic, 1 cup peas & carrots
• Remove the contents of the pot and place them in a bowl. Set aside.
• Pour 2.5 cups of water into the pot, then add the rice. 2 1/2 cups brown rice
• Close the lid of your pot and turn your pressure release valve to Sealing. Use the Pressure Cook or Manual button and set the time to 20 minutes on high pressure.
• Note: Turn off your "keep warm" function by pressing the button. This helps the rice not stick to the bottom of your pot.
• While your rice is cooking, mix together tamari/soy sauce, coconut crystals (optional) and dry mustard. 1/4 cup Tamari , 3 tbsp coconut crystals, 1/4 tsp dry mustard
• After the cooking time is finished, allow your rice to naturally release pressure for at least 10 minutes. This allows the rice to cook naturally. After 10 minutes, manually flip the value to Venting to release the pressure on your pot.
• When the rice is finished cooking, add the rest of your cooked ingredients to the rice and then top with the tamari/mustard sauce. Gently stir to combine.
• Top with green onions and serve immediately. 1/2 cup green onion

Notes

Makes 6 servings (divide this recipe in 6 servings)

21 Day Fix:

Containers: 1/2G, 1R, 1Y, .5tsp for coconut crystals – a natural sweetener

80 Day Obsession:

You can make this recipe compliant by increasing the bell peppers to 5 Cups instead of 2 Cups – this will give you 1G per serving.

Recipe Tips:

• Cooking this in a cast iron skillet is easy and quick. If you prefer to use a wok I think that would work just as well.
• Using leftover rice in this recipe is ideal, but it’s totally OK if you don’t have any. I love cooking brown rice in the Instant Pot in big batches and then freezing, so I always have rice ready for this recipe.
• This recipe is delicious any time of day – that’s right, breakfast for dinner! It keeps in the fridge for 5 days making it perfect for quick lunches throughout the week.
• We love to eat the leftovers in corn tortillas for breakfast tacos, or rolled up into burritos.
• If you’re trying to keep carbs down, you can use cauliflower rice in place of the brown rice.
• This is a very versatile recipe: you can change the vegetables to your preference (bok choy or broccoli florets would be delicious!), you can also adjust the flavor profile by adding sesame oil to the tamari mixture.

Meal Prep Tips:

• • I’ve kept this recipe in the fridge for 5 days. It keeps well and is an easy leftover breakfast for busy mornings.
  • If you’d like to store it for longer, you can freeze this in small batches.
  • To thaw: remove and place in the fridge for a few hours, then microwave at 30-60 second intervals.
  • If the rice looks dry while you’re reheating it, you can add a few drops of water into it and cover with a paper towel while your microwaving.

Nutrition

Serving: 6g | Calories: 284kcal | Carbohydrates: 32g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 131mg | Sodium: 1022mg | Potassium: 421mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4013IU | Vitamin C: 69mg | Calcium: 51mg | Iron: 2mg

The post Healthy Breakfast Fried Rice Recipe appeared first on My Crazy Good Life.

Everyone is raving about the Starbucks Sous Vide Egg Bites, but one thing we all agree on is that they’re expensive and not so healthy. I’m sharing my Copycat Starbucks Egg Bites recipe so you can make this healthy breakfast at home and save some cash and calories.

Where’s the recipe?

Here at My Crazy Good Life, we write recipes that anyone can make. If you’re new to the kitchen, you’ll want to read through the post below before heading down to the printable recipe. It will give you detailed information about how to make these Healthy Egg Bites at home, different ways to cook them, what nutrition plans they support, and some recipe tips.

If you’re more familiar with your Instant Pot or have made these before, feel free to scroll right down to the printable recipe for Healthy Egg Bites.

Ingredients in Starbucks Egg Bites

This healthy breakfast recipe is made with simple ingredients that are good for you!

• Eggs Fresh, whole eggs work best. If you’d rather avoid whole eggs, try this recipe for Starbucks Egg White Bites.
• Cheddar cheese
• Cottage cheese I use low fat. Nonfat will be too runny to set up properly.
• Greek yogurt Unflavored is best, and low fat is best for this recipe.
• Salt
• Sun dried tomatoes Look for the ones without oil, or drain the oil before using.
• Chopped fresh basil Fresh is best for this recipe–it really brings out the flavor.

Optional Ingredients

You can make these with just about anything. I have a few recipes at the bottom of this post for other versions I’ve tested and work well. Using new ingredients in this recipe should be done only if you’re familiar with the cooking process and how much water content the ingredients have. Too many bell peppers, for example, and your egg bites won’t set up correctly.

If you’re looking for other options, I recommend these:

• feta cheese
• green bell pepper
• green onions
• goat cheese
• jalapeños
• mushrooms
• mozzarella cheese
• parmesan cheese
• red onion
• your favorite fresh herbs

How to make Instant Pot Egg Bites

1. Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds.
2. Grease two silicone food molds with olive oil or coconut oil cooking spray. Sprinkle the sun-dried tomatoes and basil in the bottom of each cup, then fill each cup about 3/4 of the way full.
3. Cover the egg cup molds tightly with foil. Add 2 cups of water to the Instant Pot and then place the trivet on the bottom of the pan. Carefully stack the molds on top of the trivet, slightly offsetting the top one so that the cups are not directly on top of each other.
4. Cook on high pressure using the Steam function (If you don’t have Steam, Manual is fine) for 8 minutes. Let the pressure naturally release, which means when the cook time is over don’t touch the Steam Vent. After 10 minutes, if your pot hasn’t released all the pressure yet, go ahead and turn the Steam Vent from Sealing to Venting. Remove the silicone molds from the pot and set them aside to cool.
5. The egg bites rise while cooking, but then settle as they cool. Remove the foil and pop the cooled eggs bites out of the mold. Store in an airtight container for up to 1 week in the refrigerator. 

How to make Starbucks Egg Bites in the Oven

Follow the recipe above as written and use a mini-muffin tin to bake these in the oven. I added a casserole dish filled with about 3 1/2 cups of water on the shelf below the muffin tin to help get the steamed fluffy texture that Starbucks is famous for, and I am happy with how it worked.

1. Bake the Healthy Egg Muffins at 375 degrees for 20 minutes. I used only turkey bacon in these ones.
2. Spray the mini muffin tin with cooking oil. Fill each cup about 2/3 full with the egg mixture.
3. Towards the end of the cook time, the bites began popping out of their tins–fyi. One batch of these made 48 mini egg muffins.

The 21 Day Fix Container counts for the base recipe (no tomato, basil, or turkey bacon) for 4 mini egg bites is 1/3 red container and 1/12 blue container. If you need help calculating the rest of the containers for your toppings, you can read how to calculate containers for the 21 Day Fix here.

Recipe Tips & Questions

• Microwave for 30 seconds when ready to eat. Reheating in the microwave is the best way I’ve found to enjoy these after they’re cooked.
• Freeze these individually so they don’t stick together. After they freeze, you can combine them into one container. Wrap the egg bites in a paper towel and pop them in the microwave for a minute or so to thaw and reheat. You can also thaw them on the counter or in the fridge.
• You can double this recipe, but since you can only cook them in batches of two molds they’ll add some cooking time to your day.
• Cooking a single layer of these egg bites still requires the same cooking time.
• Don’t skip the yogurt and cottage cheese! I’ve omitted the heavy cream and cheeses that Starbucks uses and made these egg bites with cottage cheese and Greek yogurt in this Instant Pot egg bite recipe. The tangy yogurt flavor and chunky cottage cheese texture go away because the ingredients are blended together smooth before adding to the recipe.
• A note about egg bite molds: Egg bite molds are similar to silicone baby food molds. They have a wide variety of uses and perfectly fit in the Instant Pot. If you don’t already have a set of these silicone molds (I used two for this recipe!) you can order them on Amazon. See my list below of other great meals that you can use your molds for.

More healthy egg bite recipes

• Copycat Red Pepper and Bacon Egg Bites
• Egg White Bites Wrapped in Bacon
• These dairy free bites are a great protein packed breakfast.

More recipes using egg bite molds

These molds are so versatile! You can use them to make foods in the Instant Pot or oven, and you can also use them to freeze foods. I love using mine to freeze 1/4 cup servings of chicken broth or pasta sauce.

• Lasagna Stacks 
• Peanut Butter Lava Cakes
• Teriyaki Meatballs 
• Mini Meatloaves 
• Healthy Key Lime Custard Bites

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Healthy Egg Bites | Copycat Starbucks Egg Bites

These Healthy Egg Bites are delicious and easy to make in your Instant Pot! Save money by making these Copycat Starbucks Egg Bites at home. Instead of heavy creams and cheeses, these are made with cottage cheese and Greek yogurt.

Course Breakfast

Cuisine American

Keyword breakfast, copycat, gluten free, Starbucks Egg Bites

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 7 servings

Calories 170kcal

Author Becca Ludlum

Equipment

• Egg Bite Molds
• Instant Pot 6 qt
• Silicone Covers

Ingredients

• 6 eggs
• 1 cup cheddar cheese
• 3/4 cup cottage cheese
• 3/4 cup plain Greek yogurt
• 1 tsp salt
• 1/2 cup sun dried tomatoes no oil added, if you can find it
• 1/4 cup chopped fresh basil

Instructions

Instant Pot

• Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds. 6 eggs, 1 cup cheddar cheese, 3/4 cup cottage cheese, 3/4 cup plain Greek yogurt, 1 tsp salt
• Grease two silicone food molds with olive oil or coconut oil. Sprinkle the sun dried tomatoes and basil in the bottom of each cup. Fill each cup about 3/4 of the way full. 1/2 cup sun dried tomatoes, 1/4 cup chopped fresh basil
• Cover the silicone molds tightly with foil. Add 2 cups of water to the Instant Pot and place the trivet on the bottom of the pan. Carefully stack the molds on top of the trivet slightly offset so that the cups are not directly on top of each other.
• Cook on high pressure using the steam function for 8 minutes. Let the pressure naturally release. If it's not released after 10 minutes, go ahead and release it.
• Remove the silicone molds and let the bites cool. The sous vide eggs rise a bit while cooking, but settle as they cool. Remove the foil and pop the egg bites out of the mold.
• Store in an air tight container for up to 1 week in the refrigerator. Microwave for 30 seconds when ready to eat.

Oven

• For the oven, prepare as directed in recipe and pour into greased mini-muffin tin. Cook at 375 degrees for 20 minutes with a casserole dish of water on the shelf below. More tips are in the post above.

Video

Notes

Healthy Eating Plans

• 21 Day Fix Container Counts for two of these amazing egg bites: 3/4 red container, 1/2 blue container – I don’t count the green since it’s only 1/7th of a green container.
• If you’re looking to make these without using your blue container, just leave the shredded cheese out. They’ll still be fluffy and rich because of the cottage cheese and Greek yogurt, but they won’t be cheesy.
• Keto: Two of these bites has just under 3 grams of carbs, making it a great low carb breakfast recipe. For reference, each serving of egg bites from Starbucks has between 9-13 carbs and 7-22 grams of fat, depending on the flavors.
• Trim Healthy Mama: This is a THM-S recipe as written. It’s the perfect S for your Trim Healthy Mama meal plan.

Nutrition

Serving: 2bites | Calories: 170kcal | Carbohydrates: 6g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 159mg | Sodium: 279mg | Potassium: 388mg | Fiber: 1g | Sugar: 5g | Vitamin A: 489IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 2mg

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The post Healthy Egg Bites Recipe appeared first on My Crazy Good Life.

Meal prep this recipe by dicing veggies and pre-cooking meat one day! This allows you to have easy breakfasts all week. These tacos are a delicious way to get protein and veggies in every morning in a way that’s healthier and delicious. I love that the simple ingredients help the true flavor of the tacos to come through–eggs, cilantro, your favorite veggies and (optional) breakfast meat. 

Cooking food in our house lately has been a bit more difficult, as I’m not eating meat or eggs anymore. I love that I can make myself some vegan tacos that are stuffed with a delicious veggie mixture and black beans, while adding fluffy eggs and bacon for everyone else. Sometimes I even make these into Vegetarian Breakfast Tacos by using only eggs and veggies. Scrambled eggs, peppers and onions, broccoli, bacon, and fresh sliced jalapeños make these the best breakfast tacos. 

Where’s the recipe?

On this website, you’ll always find exactly what you need with regard to cooking instructions. Scroll down and read this post for lots of information about how to cook this recipe, ingredient swaps and substitutions, and information for healthy eating plans like WW and Portion Fix.

If you’d simply looking for the recipe, scroll down the the printable recipe at the bottom of this post. You’ll find the full recipe and ingredient amounts right there, without all the extra information.

Ingredients in these Easy Breakfast Tacos: 

What you’ll need for the base recipe:

• flour or corn tortillas
• eggs or egg whites
• bell pepper
• onions (white or red onion, it doesn’t matter)
• a veggie or two from the list below

Additional ingredients that you can add, based on your preferences: (I have bolded the ingredients I used for this specific recipe you see here)

• fresh tomatoes
• bacon (or turkey bacon, depending on the healthy eating plan you’re on)
• jalapeños
• broccoli
• pico de gallo or salsa
• avocado or guacamole
• chorizo
• potatoes
• spanish rice
• breakfast potatoes
• black beans
• sweet potatoes
• breakfast sausage or chicken sausage
• shredded cheddar cheese
• sliced ripe avocado
• crispy hash browns

How to make this healthy breakfast tacos recipe: 

1. Prepare your veggies and meat. We use a mix of fresh and frozen veggies–honestly, whatever is in our fridge and freezer.
2. Warm a large skillet (I love my cast iron skillet for this recipe) to medium heat with some spray oil or a drizzle of olive oil and add your diced veggies. I recommend thawing/cooking any frozen veggies first.
3. Add any precooked meat after the vegetables are cooked, since it just needs to be warmed. Stir occasionally, making sure the veggies don’t burn. 
4. While the veggies are cooking, crack your eggs in a small or medium bowl. Add a splash of milk to the eggs, then scramble them. 
5. When the veggies are just about cooked perfectly, add the egg mixture to the pan of veggies and meat. 
6. After your veggies and eggs are cooked, remove them from the heat by transferring them to a plate. Add a plate on top to keep them warm while you’re cooking and warming your tortillas. 
7. Using the pan you just warmed your taco fillings in, spray again with oil and allow it to heat up a bit.
8. Place 2 corn tortillas at a time in the pan and allow to heat for a minute or two. There are more detailed instructions in the Recipe Tips section below. No need to brown them, just heat them up a bit because a warm tortilla is less likely to break when you fill it.
9. Fill your tortillas with the veggie/egg/meat mixture and top with fresh cilantro.

Recipe Tips:

• Take two corn tortillas and brush one side of each lightly with water. Stick the wet sides together and place your tortillas in the pan to warm. Using the water keeps the corn tortillas soft so they don’t break when you fold them for tacos.
• It’s important to mention that there is no wrong way to make these! Whether you’re running short on veggies and make cheese and egg tacos, or you spend time cutting all of your favorite toppings, these easy breakfast tacos are a delicious meal!
• I don’t season the mixture for these tacos with spices. If you’d like to add your favorite seasonings you can, but I’ve found that the veggies, onions, bacon, and eggs are perfect by themselves.
• I prefer using uncooked corn tortillas when I can find them, but the process is the same for cooked corn tortillas. If you choose to use flour tortillas, they don’t need to be stuck together to cook–that’s just a tip for corn tortillas. 
• Top them with hot sauce or plain Greek yogurt (or sour cream), salt and black pepper, diced green onion, fresh cilantro, or leave them plain–they’ll be delicious either way. 
• If you’re into breakfast burritos, this is a very easy recipe to make into make ahead burritos! Stuff the eggs, veggies, and meat if you’re using it into a flour tortilla, roll it up and store in the fridge for up to 5 days. I like to wrap my burritos in plastic wrap.
• If you’re using an egg substitute, I feel like cooking that separate and adding it to the veggies at the end works best. Sometimes the substitutes I’ve used don’t cook quite as nice as real eggs.

Healthy Eating Plans

Weight Watchers:

You can save points here by using turkey bacon. I estimated that two slices of regular bacon (which is what these points are calculated with) equals about 1/2 cup.

• Blue Plan: 6 Points
• Green Plan: 10 Points
• Purple Plan: 6 Points
• 2023 Plan: 4 Points

Portion Fix/21 Day Fix:

Two breakfast tacos count as 1 yellow container, 1 1/3 red container, and 1 1/2 green containers when made with 2 slices turkey bacon, 2 corn tortillas, 1 1/2 cups veggies, and 2 eggs per serving. 

Looking for more healthy recipes?

• Healthy Veggie Quesadillas
• Vegetarian Stuffed Peppers
• Veggie Spring Rolls with Easy Peanut Sauce
• 5 Rotisserie Chicken Recipes (without using a rotisserie!)

Print

Healthy Breakfast Tacos

These healthy breakfast tacos are a great way to start your day! Fill them with your favorite veggies, eggs, and breakfast meats for an easy breakfast taco. Can easily be made vegetarian or vegan with instructions in the post.

Course Breakfast

Cuisine Mexican

Keyword tacos

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 398kcal

Author Becca Ludlum

Cost $5

Equipment

• Kitchen Knife
• Cutting Board
• Enameled Cast Iron Pan

Ingredients

• 1 cup bell peppers mixed, diced
• 2 slices bacon cooked and diced
• 1 cup onion diced
• jalapeños to taste
• 1 cup broccoli
• 4 eggs scrambled
• 4 corn tortillas

US Customary – Metric

Instructions

• Prepare your veggies and meat. We use a mix of fresh and frozen veggies. 1 cup bell peppers, 1 cup onion, jalapeños, 1 cup broccoli, 2 slices bacon
• Warm a pan to medium heat with some spray oil and add your veggies. Frozen should be thawed first, and then your meat can be added at the end, since it just needs to be warmed. Stir occasionally, making sure the veggies don't burn.
• While the veggies are cooking, prepare your eggs in a small or medium bowl. I like to add a splash of milk to them and scramble them. 4 eggs
• When the veggies are just about ready, cook the eggs by adding the egg mixture to the pan of veggies and meat.
• After your veggies and eggs are cooked, transfer them to a plate and add a plate on top to keep them warm while you’re cooking and warming your tortillas.
• Using the pan you just warmed your taco fillings in, spray again with oil.
• Warm your corn tortillas with a sprinkle of water so they don't break when you fold them for tacos.4 corn tortillas
• To use the tortillas, pull them apart and add your fillings.
• Enjoy!

Video

Notes

Weight Watchers:

You can save points here by using 2 slices of turkey bacon. 

• Blue Plan: 6 Points
• Green Plan: 10 Points
• Purple Plan: 6 Points
• 2023 Plan: 4 Points

Portion Fix/21 Day Fix:

Two breakfast tacos count as 1 yellow container, 1 1/3 red container, and 1 1/2 green containers when made with 2 slices turkey bacon, 2 corn tortillas, 1 1/2 cups veggies, and 2 eggs per serving. 

Nutrition

Calories: 398kcal | Carbohydrates: 39g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 342mg | Sodium: 315mg | Potassium: 679mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3102IU | Vitamin C: 142mg | Calcium: 138mg | Iron: 3mg

The post Healthy Breakfast Tacos with Eggs and Veggies appeared first on My Crazy Good Life.

These products appeal to our want to eat healthier on busy mornings and purchase items that help us stay on track with our nutrition. Unfortunately, they miss the mark a bit. They contain a lot of preservatives and are very expensive for what is in the box–this recipe shows you how to make them cheaper and healthier.

This is a Just Crack an Egg Copycat recipe–six of them, actually. Six delicious and simple egg scrambles that are great for any eating plan. These are the perfect WW, 21 Day Fix, or keto breakfast meal prep recipes.

Before we even get to the recipe, I want to mention something quick. So many processed food manufacturers have labeled their product healthy in one way or another. It’s a trend. There are “healthy” baked Doritos, right? See what I’m saying?

What’s wrong with the store bought stuff?

The grocery store bought prepackaged egg scrambles have on average 3 ounces of meat and vegetables in them. And they’re about $2 each.

Some of the ingredients in the store bought cups are artificial color, modified cornstarch, added salt and sugar, dextrose, and a handful of other lesser known ingredients used to keep food “fresh.” That’s not something I’m ok buying and eating, so I thought I’d try to make them myself.

I’m not sharing the full Just Crack an Egg nutrition here–you can find it in the store on the packaging. This is the nutritional information for the copycat Just Crack an Egg scrambles that I’ve created:

Ingredients for my Just Crack an Egg Homemade cups:

• All American Egg Scramble: Sweet potatoes, low sodium uncured bacon, and cheese
• Denver Egg Scramble: Bell peppers and onions, low sodium ham, sweet potatoes, and cheese
• Meat Lovers Egg Scramble: Homemade turkey sausage, low sodium bacon, low sodium ham
• Veggie Egg Scramble: Mushrooms, bell peppers, broccoli, cauliflower, and onions
• Anti-Inflammatory Egg Scramble: Sweet potatoes, homemade turkey sausage, broccoli, and onions
• Southwest Egg Scramble: Poblano peppers, black beans, kale, bell peppers, and homemade turkey sausage

That’s it. That’s all. No extra colors, sweeteners, sodium, or preservatives.

Recipe Tips & FAQs:

• You can use eggs or egg whites with these! Read the package of your whites and substitute accordingly.
• No time to cut potatoes? That’s ok, use the frozen ones (shredded or diced Ore Ida potatoes are what I use in a pinch).
• If I cover these in the microwave, it’s with a paper towel. Don’t cook with the mason jar lid or plastic wrap on.
• One egg, two eggs–either is good. Start adding more than two and they don’t cook as well.
• The shredded cheese can be whatever you like–sharp cheddar cheese, colby jack–whatever you like.

How to make Just Crack an Egg DIY cups:

1. If you’re planning to make any of these cups with turkey sausage, I highly recommend making this homemade savory turkey sausage. It is easy to make and it’s healthier than any store bought ground turkey sausage that you can find.
2. Dice and assemble your ingredients, then place into zipper bags. If you’d rather use a different (food and microwave safe) container, be sure to use a little cooking spray first so they clean up nicely.
3. Store your cups in the fridge or freezer. If storing in the fridge, make sure they’re well covered with lids or even plastic wrap.
4. When you’re ready to cook these, simply add a fresh egg, stir the ingredients, and microwave!
5. Place the microwave safe mug, bowl, or mason jar into the microwave and follow these guidelines:

For two eggs: Place in microwave for 1:30, stir if needed, then cook for another 1:30. Add 30 seconds at a time if your scrambles aren’t cooked through.

For one egg: Place in microwave and cook for 1 minute, stir if needed, then cook for 1 more minute. Add  30 seconds at a time if your scrambles aren’t cooked through.

Healthy Eating Plans:

• 21 Day Fix: These are SO easy to Fix. Instead of the amounts that I have below, go ahead and change them to match whatever containers you need for the day! Use turkey bacon to make these approved.
  • If you’d rather follow my recipe as written, here are the counts if you make them–with the following adjustments. Don’t forget to add 1/2 red container for one egg or 1 red container for two:
  • All American: 1/2 yellow container, just under 1 red container, and 1 tablespoon of your blue (there are 5.3 tablespoons in one blue container).
  • Denver: Increase ham to 1/4 cup and sweet potato to 1/4 cup for 1/4 green container, 1/3 red container, 1/2 yellow container and 1 tablespoon of your blue (there are 5.3 tablespoons in your blue container).
  • Meat Lovers: 2/3 red container
  • Veggie: Bump up your bell peppers to 1/4 cup for 1/2 green container.
  • Anti-inflammatory: Increase your sweet potato and sausage to 1/4 cup for 1/2 yellow container, 1/3 red container, just over 1/8 green container.
  • Southwest: Increase sausage to 1/4 cup for 1/2 green container, 1/4 yellow container, 1/3 red container.
• Weight Watchers: These points are for the scrambles only, not including eggs, and including turkey bacon, homemade turkey sausage, and fat free cheese when called for.
  • All American: 6 Blue Points | 6 Green Points | 4 Purple Points | 2022/2023 Points using 1/8 cup turkey bacon: 5
  • Denver: 3 Blue | 3 Green | 2 Purple | 2022/2023 Points: 2
  • Meat Lovers: 4 Blue | 7 Green | 5 Purple | 2022/2023 Points: 3 when using turkey bacon, low sodium ham, and homemade turkey sausage.
  • Veggie: 0 points for all plans | 2022/2023 Points: 0
  • Anti-inflammatory: 2 Blue | 2 Green | 1 Purple | 2022/2023 Points: 1
  • Southwest: 0 Blue | 2 Green | 1 Purple 2022/2023 Points: 0

To lower the points on these egg breakfast bowls: use fat free or low fat cheese, turkey bacon instead of regular, and use veggies or other ingredients that are on the 0 point food list.

• Trim Healthy Mama: For THM, the category depends on the recipe:
  • All American, Denver, Anti Inflammatory, and Southwest are THM-Crossover
  • Meat Lovers and Veggie are THM-S
  • For the recipes with sweet potatoes or black beans, just use egg whites to make them THM-E

Looking for some other delicious mason jar meals?

• Cowboy Caviar
• Pumpkin Spice Overnight Oats
• Easy Mason Jar Salad
• Easy Pumpkin Chia Seed Pudding
• How to make Chia Pudding
• Chocolate Overnight Oats

Print

DIY Just Crack an Egg Recipe

These DIY Just Crack an Egg Cups are a homemade version of the store bought cups. The nutrition is better than store bought and they're just pennies to make! Perfect for meal prep–make a bunch of them, freeze, then crack an egg into the ingredients and microwave for a quick breakfast!

Course Breakfast

Cuisine American

Keyword easy meal prep, egg scramble

Prep Time 1 minute minute

Cook Time 3 minutes minutes

meal prep time: 20 minutes minutes

Total Time 24 minutes minutes

Servings 1 person

Calories 86kcal

Author Becca Ludlum

Cost .75 cents per serving

Equipment

• 12 oz. Mason Jars
• Kitchen Knife
• Cutting Board

Ingredients

All American Egg Scramble:

• ¼ cup sweet potato cooked and diced
• ¼ cup bacon low sodium, diced
• 1 tbsp cheddar cheese

Denver Egg Scramble:

• ⅛ cup onions diced
• ⅛ cup bell peppers diced
• ⅛ cup ham diced, low sodium
• ⅛ cup sweet potato cooked and diced
• 1 tbsp cheddar cheese

Meat Lovers/High Protein Egg Scramble:

• ¼ cup turkey sausage homemade
• ⅛ cup bacon diced, low sodium
• ⅛ cup ham diced, low sodium

Veggie Lovers Egg Scramble:

• ⅛ cup mushrooms diced
• ⅛ cup broccoli chopped
• ⅛ cup cauliflower chopped
• 1 tbsp onion diced
• ⅛ cup bell peppers diced

Anti-inflammatory Egg Scramble:

• ⅛ cup sweet potato cooked and diced
• ⅛ cup turkey sausage homemade
• ⅛ cup broccoli chopped
• 1 tbsp onions diced

Southwest Egg Scramble:

• ¼ cup poblano peppers or Anaheim, diced
• ⅛ cup black beans canned
• ⅛ cup bell peppers chopped
• ⅛ cup kale chopped
• ⅛ cup turkey sausage homemade

Instructions

• If you're planning to make any of these cups with turkey sausage, I highly recommend making this homemade savory turkey sausage. It requires little more than browning your ground turkey and is so much healthier than any store bought ground turkey sausage that you can find.
• Dice and assemble your ingredients, then place into zipper bags. If you’d rather use another food safe and microwave safe container, be sure to use a little cooking spray first so they clean up nicely.
• Store your cups in the fridge or freezer. If storing in the fridge, make sure they’re well covered with lids or even plastic wrap.
• When you're ready to cook these, just add an egg (or two) to them.
• Stir it up well.
• Place the microwave safe mug, bowl, or mason jar into the microwave and follow these guidelines:
• For two eggs: Place in microwave and cook for 1:30, stir if needed, then cook for another 1:3Add  30 seconds at a time if your scrambles aren’t cooked through.
• For one egg: Place in microwave and cook for 1 minute, stir if needed, then cook for 1 more minute. Add  30 seconds at a time if your scrambles aren’t cooked through.
• You're looking for the dark line of yellow to be gone. Of course, this is easier to see in a mason jar. When using a coffee mug, that's where the stirring comes in handy.
• Note: Please see post for instructions in cooking from frozen.

Notes

Nutrition Information is for All American Egg Scramble before egg is added. 

See post for nutrition information for all other scrambles. 

These WW points are for the scrambles only, not including eggs, and including turkey bacon when called for.

All American: 6 Blue Points | 6 Green Points | 4 Purple Points

The points for the new 2022/2023 points plan is 5 using 1/8 cup (1 oz) turkey bacon. 

Denver: 3 Blue Points | 3 Green Points | 2 Purple Point 

The points for the new 2022/2023 points plan is 3

Meat Lovers: 4 Blue Points | 7 Green Points | 5 Purple Points 

The points for the new 2022/2023 points plan is 3 using using homemade turkey sausage, turkey bacon, and low sodium ham. 

Veggie: 0 Blue Points | 0 Green Points | 0 Purple Points

The points for the new 2022/2023 points plan is is 0

Anti-inflammatory: 2 Blue Point | 2 Green Points | 1 Purple Point

The points for the new 2022/2023 points plan is 2

Southwest: 0 Blue Points | 2 Green Points | 1 Purple Point

The points for the new 2022/2023 points plan is 1

Nutrition

Calories: 86kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 84mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4867IU | Calcium: 108mg | Iron: 1mg

The post DIY Just Crack an Egg Recipe appeared first on My Crazy Good Life.