Cinnamon and coconut sugar combine to make this healthy french toast casserole an absolutely delicious breakfast that your whole family will love.

This French toast casserole is one of my favorite breakfast recipes to make for meal prep. It keeps well in the fridge overnight or even in the freezer for a couple months. Just microwave it when you’re ready to eat and top with fresh berries or fresh fruit for a healthy meal.

Where’s the recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. To better serve everyone, we write our posts will lots of helpful information.

In this article you will find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you want skip past all of that and get straight to the recipe, scroll down to the bottom of the page to find the easy to print Healthy French Toast Casserole recipe card.

Ingredients in Healthy French Toast Casserole

• Bread: choose your favorite whole grain bread for this french toast casserole. Whole grains are a great source of fiber and can have positive health effects. Stale bread is preferred to fresh bread when making baked french toast casserole. You can use other bread options like sourdough bread, french bread, gluten free bread, brioche bread, or challah bread. Just be sure to adjust your points and nutrition serving calculations if you make any changes.
• Eggs: eggs are loaded with vitamins, minerals, high-quality protein, good fats and other nutrients that are good for us.
• Almond milk: I substitute almond milk for a lot of recipes that call for milk. It’s a healthy plant-based alternative to cow’s milk and is naturally high in vitamin E. You can use regular milk, or another dairy substitute like oat milk or soy milk.
• Cinnamon: Is it even french toast if there isn’t any cinnamon? I think not. Cinnamon adds the perfect spice to this healthy french toast casserole.
• Nutmeg: I like to add nutmeg to this french toast casserole because it adds a warm, nutty flavor to the dish. This baked french toast casserole is the breakfast I make on Christmas morning, and the nutmeg in it is the perfect spice to really say Christmas breakfast.
• Vanilla extract: vanilla extract is another non negotiable ingredient in french toast. Make sure to use pure vanilla extract.
• Coconut sugar: coconut sugar is very similar to regular white sugar, although it is less processed and contains trace amounts of nutrients. While it is still sugar, it may have a lower glycemic index than white sugar.
• Maple syrup: use pure maple syrup – it contains small amounts of minerals like manganese and zinc.

How to Make French Toast Casserole in the Instant Pot

1. We need to start by getting the bread slices or cubes really dry and crusty, so preheat your oven to 200ºF. (If your bread slices are already sufficiently dry, you can skip this step.)
2. Scatter the bread cubes or chunks in a single layer on top of a large baking dish or sheet. Place in the preheated oven for 15-20 minutes, or until your bread cubes are dry.
3. Next, place your trivet into the inner pot of your Instant Pot, and add 1 1/2 cups of water to the pot.
4. Now coat a 7-inch round baking pan or oven-safe dish with nonstick cooking spray and set aside.
5. In a large bowl add the eggs and use a fork to whisk. Then add the almond milk, cinnamon, nutmeg, vanilla, coconut sugar, and maple syrup and stir to combine.
6. Now add bread cubes to the bowl and using a large spoon, stir gently to coat the cubed bread with the egg mixture.
7. Next, transfer the egg mixture soaked bread cubes to the prepared 7-inch round baking dish, lightly pressing the bread cubes down into the pan so that they are well packed. Cover the pan with foil and place it on the trivet. Using the trivet handles, lower the trivet – holding the baking dish – into the Instant Pot.
8. Close and lock the lid, then turn the steam release valve to sealing. Set the Instant Pot to Pressure Cook on high pressure and set the cooking time for 65 minutes.
9. When the cook time is complete, let the pressure release naturally for 10 minutes, then quick release the remaining pressure and remove the lid.
10. Using oven mitts, carefully remove the baking dish using the trivet handles. Take the foil off and let the french toast casserole cool for 5 minutes before serving.

How to Make Baked French Toast Casserole

Same delicious taste without a pressure cooker. You’re going to love this Baked French Toast recipe.

1. Get the bread slices ready as you would in the Instant Pot directions above. Preheat your oven to 350º.
2. Coat your casserole dish with nonstick cooking spray and set aside. I prefer to use a more shallow pan that is larger rather than a smaller deep pan, as it takes less time to cook and the more shallow pan won’t make your french toast casserole soggy.
3. In a large bowl, make the french toast batter by combining the eggs, almond milk, cinnamon, nutmeg, vanilla, coconut sugar, and maple syrup. Use a fork to whisk.
4. Add bread cubes to the bowl and using a large spoon, stir gently to coat the cubed bread with the egg mixture.
5. Next, transfer the soaked bread cubes to the prepared casserole dish. Cover the pan with foil and place it in the preheated oven.
6. Bake for 25 minutes, then remove the foil so the casserole can get that golden brown topping we all love so much.
7. After another 15-25 minutes, test for doneness with a butter knife poked into the center of the dish – if your knife comes out clean (or mostly clean), the French Toast Casserole is finished!
8. This recipe typically takes about 40 minutes to cook for me, but your timing might be a little different based on the pan you used and how your oven cooks.

Recipe Tips

• This easy French toast casserole is perfect for meal prepping. I cook the french toast and then let it cool before I cut it up into 8 equal-sized servings. Then I place the French toast into meal prepping containers and refrigerator overnight or for up to 6 days.
• This French toast casserole can also be frozen in individual serving sized containers for 2 months. When you’re ready to eat, just thaw and microwave for 30 to 60 seconds. Serve with fresh berries or fresh fruit for a healthy meal.
• This recipe can also be made into French Toast Cups using egg bite molds in your Instant Pot. Pack 3 molds with the bread soaked mixture, then cover the molds with foil. Cook 2 molds on high pressure for 30 minutes with a natural release. Remove the 2 molds and cook the third mold for 20 minutes, also with a natural release.
• If you love maple syrup you can add more maple syrup after the French toast casserole has cooked, just be sure to adjust your points and containers if you do.
• Another addition that we sometimes add is chopped pecans. That little crunch on top of the French toast casserole is delicious.

Top this recipe with:

• Pumpkin Pie Spice
• Sliced bananas and peanut butter
• Unflavored or Vanilla Greek yogurt
• Orange zest
• Powdered sugar and fresh berries

Healthy Eating Plans

21 Day Fix Healthy French Toast Casserole

Entire recipe of French toast casserole (serves 8): 2 red containers, 12 yellow containers, 2 teaspoons

Per serving: 1/4 red container, 1 1/2 yellow containers, and 1/4 teaspoon

Weight Watchers

8 2023 Plan Points | 8 Blue Plan Points | 9 Green Plan Points | 8 Purple Plan Points

Looking for more healthy breakfast recipes like this French Toast?

• Easy Breakfast Casserole with Potatoes – This easy breakfast casserole with potatoes is a delicious breakfast recipe that has a southwest twist you are going to love.
• Egg Free Whole Wheat Pancakes – One of my very favorite recipes to make and freeze! We always have these ready in our freezer.
• Healthy Donuts in a Blender – This healthy donut in a blender is one of my favorite recipes to make for weekend breakfast. It’s a gluten free donut recipe that has no refined sugar and is made with simple ingredients.
• Easy Chicken Apple Sausage Patties – Our easy chicken apple sausage patties are healthier than those found at the grocery store and they taste delicious. This is a great side dish option to healthy french toast casserole.
• Instant Pot Baked Apple Cinnamon Oatmeal – This healthy baked oatmeal recipe contains no refined sugar like brown sugar, but instead uses maple syrup to sweeten it.
• Zucchini Breakfast Casserole with Sausage and 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.

Print

Healthy French Toast Casserole

Cinnamon and coconut sugar combine to make this healthy french toast casserole an absolutely delicious breakfast that your whole family will love.

Course Breakfast

Cuisine American

Keyword French Toast Casserole, healthy french toast casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Natural Release 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 people

Calories 253kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Round Instant Pot Pan
• Instant Pot Trivet

Ingredients

• 20 oz loaf whole-grain bread (preferably stale), torn into small chunks
• 4 eggs
• 2 cups almond milk plain, unsweetened
• 2 tbsp ground cinnamon
• 2 tsp ground nutmeg
• 2 tbsp vanilla extract
• 2 tbsp coconut sugar
• 1/4 cup maple syrup

Instructions

Instant Pot Instructions

• Preheat the oven on the lowest setting to 200ºF (95ºC). Place the trivet in the inner pot and add 1 1/2 cups of water. Coat a 7-inch round baking pan or oven safe dish with nonstick cooking spray and set aside.
• Scatter the bread chunks in a single layer across a large baking sheet. Place in the oven for 15-20 minutes or until the bread becomes dry and crusty. 20 oz loaf whole-grain bread
• Whisk the eggs with the almond milk, cinnamon, nutmeg, vanilla, coconut sugar, and maple syrup. 4 eggs 2 cups almond milk 2 tbsp ground cinnamon 2 tsp ground nutmeg 2 tbsp vanilla extract 2 tbsp coconut sugar 1/4 cup maple syrup
• Add the bread pieces to the egg mixture and stir to coat the bread evenly.
• Transfer the bread pieces to your prepared baking pan, lightly pressing them so they're well packed. Cover the pan with foil, place it on the trivet, and then lower it into the Instant Pot.
• Close and lock the lid, and then turn the pressure valve to sealing. Select pressure cook (high) and cook for 65 minutes. Allow the pressure to release naturally for 10 minutes, and then quick release the remaining pressure.
• Using oven mitts, carefully remove the trivet holding the pan. Let sit for 5 minutes and serve immediately, or store in an airtight container for meal prep.

Oven Instructions

• Get the bread slices ready as you would in the Instant Pot directions above. Preheat your oven to 350º. 20 oz loaf whole-grain bread
• Coat your casserole dish with nonstick cooking spray and set aside.
• Whisk together the eggs, almond milk, cinnamon, nutmeg, vanilla, coconut sugar, and maple syrup. 4 eggs 2 cups almond milk 2 tbsp ground cinnamon 2 tsp ground nutmeg 2 tbsp vanilla extract 2 tbsp coconut sugar 1/4 cup maple syrup
• Add bread cubes to the bowl and using a large spoon, stir gently to coat the cubed bread with the egg mixture.
• Transfer the soaked bread cubes to the prepared casserole dish. Cover the pan with foil and place it in the preheated oven.
• Bake for 25 minutes and then remove the foil.
• Bake for another 15-25 minutes. Test for doneness with a butter knife poked into the center of the dish.
• Serve immediately or cool and store in an airtight container for meal prep.

Notes

21 Day Fix Healthy French Toast Casserole

Entire recipe of French toast casserole (serves 8): 2 red containers, 12 yellow containers, 2 teaspoons

Per serving: 1/4 red container, 1 1/2 yellow containers, and 1/4 teaspoon

Weight Watchers

8 2023 Plan Points | 8 Blue Plan Points | 9 Green Plan Points | 8 Purple Plan Points

Nutrition

Calories: 253kcal | Carbohydrates: 39g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 403mg | Potassium: 224mg | Fiber: 5g | Sugar: 16.8g | Calcium: 79mg | Iron: 2mg

The post Healthy French Toast Casserole appeared first on My Crazy Good Life.

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.

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.

I use this method to make Instant Pot hard boiled eggs every single time. I can make enough hard boiled eggs to fill all of my meal prep needs and have some for a healthy snack for the family to snack on! 

When you need to make some hard boiled eggs in a hurry this is the best way to make them. There’s no muss, no fuss, no waiting for water to boil, they’re done in just 5 quick minutes. Get ready to enjoy the perfect hard-boiled eggs made perfect in the Instant Pot! 

This is just another one of the many ways that the Instant Pot makes things so much quicker and easier. Everything from Instant Pot Meal Prep, to less hands on cooking time in the kitchen. The Instant Pot makes cooking a breeze.  

If you haven’t purchased one, click here to see which Instant Pot is right for you! You’ll see all of the features, accessories, uses, and more.

Where’s the Recipe?

Here at My Crazy Good Life we have a range of readers who use our recipes. Some are beginners in the kitchen, while others are pros. With this in mind, we are dedicated to providing detailed instructions, recipe tips, nutrition information, healthy eating plan information, and more! 

If you are feeling confident and ready to start, simply scroll down to the bottom of the page to find our easy to print Perfect Instant Pot Hard Boiled Eggs recipe. 

Ingredients in Perfect Instant Pot Hard Boiled Eggs

• Eggs: Large eggs, medium eggs, whatever you have on hand. Just be sure to use fresh eggs, not old eggs. The age of the egg has a lot to do with how your hard-boiled eggs will turn out! 
• Water: Water is key for all forms of pressure cooking. The water at the bottom of the rack will boil and create the pressure to cook the eggs. 

How to Make Perfect Instant Pot Hard Boiled Eggs in the Instant Pot

1. Place metal rack or egg trivet inside the Instant Pot.
2. Places eggs on top of the metal rack.
3. Add 1 cup of water to the bottom of your Instant Pot if using a 6-quart IP. If using an 8-quart IP, increase the water to a 1 1/2 cups.  
4. Close, and place the lid on the instant pot making sure the steam valve is sealed. 
5. Set the manual/high pressure/pressure cook setting for 5 minutes.
6. Use the natural release for 5 minutes, then quick pressure release the rest of the remaining pressure.
7. Transfer the eggs to an ice cold water bath.
8. Peel and enjoy!

Recipe Tips

• Cooking eggs in the Instant Pot make the best hard boiled eggs. 
• I’ve boiled as few as 5 and as many as 18 eggs at one time in my Instant Pot with no time change, there is no specific amount that is required or necessary for the hard boil eggs to turn out perfectly. 
• Instant Pot Hard Boiled Eggs High Altitude: Elevation affects the cook time because the Instant Pot needs more time to cook in higher elevation. If you live at high altitude, you might have to add a minute or two to your cook time. Our high-altitude guide can help you nail down the perfect amount of time necessary for cooking your eggs. 
• Egg age is also important, I find the fresher the eggs the more likely i’ll end up with perfect hard boiled eggs. 
• If you prefer soft-boiled eggs, cook for 4 minutes and manually quick release immediately after the cooking process.
• The ice bath is key and important to have as much ice as possible. It stops the cooking process and helps you avoid getting the green rings that appear on eggs if you overcook the eggs. The green rings aren’t harmful, just ugly. 
• If you have any eggs remaining, store any peeled eggs in an airtight container. Unpeeled eggs will remain fresh for up to five days in the refrigerator. 
• You might modify the amount of time the eggs cook in the instant pot. Give it a few times and be gracious with your learning curve–you’ll find the perfect amount of time that will yield your favorite type of boiled egg and consistency of the egg yolks.

Healthy Eating Plans

Weight Watchers

Serving size: 1 egg

0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points

21 Day Fix / Portion Fix

Our 21 Day Fix Perfect Instant Pot Hard Boiled Eggs are easy to track. Count one red container for every 2 eggs you eat! 

Other Delicious Egg Recipes

• Healthy Egg Salad (without peeling eggs!)
• Instant Pot Cauliflower Potato Salad
• Tuna Macaroni Salad
• Healthy Starbucks Egg Whites Bites

Print

Perfect Instant Pot Hard Boiled Eggs

You might not think that hard boiled eggs are a pain to make…unless you’ve been there, struggling to peel them, only to realize that they are either over or under boiled.

Course Snack

Cuisine American

Keyword hard boiled eggs, instant pot

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 3 person

Calories 126kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet
• Sealing Rings

Ingredients

• 6 Eggs
• 1 Cup Water (for 6 qt Instant Pot)

Instructions

• Place metal rack or trivet inside the Instant Pot.
• Places eggs on the metal rack. 6 Eggs
• Add 1 Cup of water to the bottom of the Instant Pot. 1 Cup Water
• Use the manual setting for 5 minutes.
• Allow the pressure/steam to release naturally for 5 minutes, then release steam manually.
• Place hard boiled eggs in cold water.
• Peel and enjoy

Video

Notes

Our 21 Day Fix Perfect Instant Pot Hard Boiled Eggs are easy to track. Count one red container for every 2 eggs you eat! 

Weight Watchers 1 Egg: 0 Points on the 2023 Plan| 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 129mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg

The post Perfect Instant Pot Hard Boiled Eggs 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

Print

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.

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.

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.

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

Print

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.

Growing up in Upstate New York, my favorite thing about apple season was picking an abundance of apples and bringing them home to make all sorts of delicious apple recipes, like apple pie, apple cider, and applesauce. It was a family tradition. Now I can still get that fresh apple flavor when I make this easy applesauce recipe.

The taste of homemade applesauce is so much better than store-bought applesauce, and using an electric pressure cooker is the easiest way I’ve found to make it. Choose your favorite variety of apples and you’ll have delicious applesauce ready to eat in no time!

Where’s the recipe?

Here at My Crazy Good Life we want to make our recipes easy for anyone to follow. In this article you will find ingredient information, detailed cooking instructions, recipe tips and tricks, meal prep ideas, and healthy eating plan calculations. If you would like to get straight to cooking, scroll down to the bottom of the page where you will find the full recipe for this easy Instant Pot Applesauce.

Ingredients in Cinnamon Applesauce

• Apples: you can make this fresh applesauce out of any type of apple that you prefer. I like to use a combination of different apples when I make this recipe. If you want to make organic applesauce, choose your favorite variety of organic apples.
• Cinnamon: just a little cinnamon adds delicious flavor to this homemade apple sauce.

How to Make Instant Pot Applesauce

1. First, core 6 unpeeled apples and then cut them into chunks.
2. Next, place a steamer basket into the inner pot of the Instant Pot.
3. Then fill the steamer basket with the apple pieces and add water to cover 3/4 of the apples.
4. Use the steam setting on your Instant Pot and set the timer for 14 minutes.
5. When the cooking time is done, remove the cooked apples and place them in a blender or food processor with about 1 cup of water from the Instant Pot steaming, and add a tablespoon of ground cinnamon. You can also use an immersion blender if you have one.
6. Blend the apples until you get your desired consistency. If you prefer chunky applesauce you can use a fork or potato masher instead of a blender.
7. Serve immediately or store in an airtight container in the fridge for about a week or freezer for up to 6 months. See freezing and thawing tips below.

Recipe tips

• Different types of apples can be used for this homemade applesauce recipe. Keep in mind that some varieties of apples are sweeter than others.
• Fuji, Gala or Golden Delicious are sweeter apples that would work well in this recipe.
• If you prefer tart apples, Granny Smith apples are a good option and they are easy to find in most grocery stores.
• Do you like a mix of tart and sweet apples? Honeycrisp, Opal or Pink Lady apples would be a great choice.
• If you like your applesauce on the sweeter side you could always add in a little maple syrup or brown sugar, just be sure to adjust your nutrition calculations if you are following any healthy eating plan.
• This simple recipe is great for meal prep. If you are not going to eat your applesauce right away, simply freeze it for up to 6 months in individual portion size containers.
• An ice cube tray works well for small portions. Once frozen, remove the frozen applesauce cubes and store them in a freezer bag until you are ready to use them.
• To thaw, set in the refrigerator overnight or place the storage container in lukewarm water, changing water as needed until the applesauce has thawed.

Healthy Eating Plans

21 Day Fix

• 1 serving of this Instant Pot applesauce recipe is 1 purple container.
• The entire applesauce recipe is 6 purple containers.

2B Mindset

This recipe is an FFC and can be eaten as part of a snack, breakfast, or lunch.

Weight Watchers

This recipe counts as 0 Points on the 2023 Plan.

More Instant Pot Recipes

• Healthy Homemade Cream of Mushroom Soup
• Perfect Instant Pot Turkey Breast Recipe
• Zucchini Bread Baked Oatmeal Recipe
• Healthy Homemade Instant Pot Yogurt Recipe
• Perfect Steel Cut Oats in the Instant Pot
• How to Cook White Rice in the Instant Pot
• Slow Cooker Pork Chops

Print

Instant Pot Applesauce

This easy recipe for homemade Instant Pot Applesauce is so simple and delicious. It's an unsweetened applesauce that uses no white sugar or any other added sweeteners, and it makes the best applesauce!

Course Side Dish

Cuisine American

Keyword Applesauce, instant pot

Prep Time 4 minutes minutes

Cook Time 14 minutes minutes

Blending Time 2 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 119kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Instant Pot Trivet

Ingredients

• 6 apples any variety or combination of varieties
• 1 cup water reserved water from steaming
• 1 tbsp cinnamon

Instructions

• First, core 6 unpeeled apples and then cut them into chunks. 6 apples
• Next, place a steamer basket into the inner pot of the Instant Pot.
• Fill the steamer basket with the apple pieces and add water to cover 3/4 of the apples. 1 cup water
• Use the steam setting on your Instant Pot and set the timer for 14 minutes.
• When the cooking time is done, remove the cooked apples and place them in a blender or food processor with about 1 cup of water from the Instant Pot steaming and add a tablespoon of ground cinnamon. You can also use an immersion blender if you have one. 1 tbsp cinnamon
• Blend the apples until you get your desired consistency. If you prefer chunky applesauce you can use a fork or potato masher instead of a blender.
• Serve immediately or store in an airtight container in the fridge for about a week or freezer for up to 6 months. See freezing and thawing tips below.

Notes

21 Day Fix

• • 1 serving of this Instant Pot applesauce recipe is 1 purple container.

• • The entire applesauce recipe is 6 purple containers.

2B Mindset

This recipe is an FFC and can be eaten as part of a snack, breakfast, or lunch.

Weight Watchers

This recipe counts as 0 Points on the 2023 Plan.

Nutrition

Calories: 119kcal | Carbohydrates: 31.7g | Protein: 0.7g | Fat: 0.4g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 243mg | Fiber: 6g | Sugar: 23.2g | Calcium: 12mg | Iron: 1mg

The post Instant Pot Applesauce 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

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