Recipe of the day

Breakfast Casserole

Course: BreakfastCuisine: MexicanKeyword: 21 Day Fix, breakfast casserole, Fajita Breakfast Casserole, healthy, instant potServings: 2Calories: 241kcalAuthor: Becca Ingredients • 1/2 cup onion sliced • 1 1/2 cup bell peppers sliced: green, red, and orange • 1 tbsp. olive oil • 4 eggs Salt and pepper to taste and garnish with cilantro, limes, and avocado

Instructions Instant Pot instructions: • Turn the Instant Pot to sauté, add the olive and allow it to heat up. Toss in the garlic, onions, and bell peppers to sauté them. Sauté for about 5 minutes until the edges of the onions and bell peppers start to brown like fajitas. • Turn off the Instant Pot and transfer the bell peppers and onions to a round oven safe pan that will fit inside. I used a 2-quart soufflé pan, but any oven safe dish would work. • Gently crack four eggs and place them on top of the peppers so that the yolk is intact. Sprinkle with salt and pepper then cover with foil. Use a large piece of foil folded into thirds to make a sling to lower and remove the dish from the Instant Pot. • Place the trivet at the bottom of the Instant Pot insert and add 1 cup of water. Gentle lower the dish to sit on top of the trivet. Lock the lid into place and close the pressure valve to sealing. Cook on high pressure for 2 minutes using the manual function. Release pressure using the quick release function. • Remove the pan from the Instant Pot. Top with avocados, cilantro, and sliced limes. Perfect with a side of whole wheat toast. Stove Top Instructions: • Preheat a skillet on high heat and add the olive oil. Once the oil is hot sauté the garlic, onions, and bell peppers for 1-2 minutes. • Gently crack the eggs over the vegetables and sprinkle with salt and pepper. Reduce the temperature to medium heat. • Cover the pan and allow to cook for about 1-2 minutes until the egg whites are no longer translucent. • Remove the pan from the heat and serve immediately topped with avocado, limes, and cilantro. Oven Directions: • Preheat your oven to 400 degrees F. • Toss the onions and bell peppers in the olive oil and garlic then layer them on a baking sheet. • Gently crack the eggs over the vegetables. Sprinkle with salt and pepper then bake in the oven for 12-15 minutes depending on how soft you like your eggs. • Remove from the oven and serve immediately. Top with sliced avocados, limes, and cilantro. Notes

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

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

This recipe was tested in a 6qt Instant Pot