Rainbow Casserole–a colorful and healthy breakfast casserole with veggies and protein in each slice. If you have leftovers it makes a fast and easy breakfast that’s easy to reheat.
Rainbow Casserole
This colorful and bright dish is so fun to make and to eat. I loved every bite! I made it as breakfast for dinner and then have been enjoying the leftovers for breakfast. I loved the unique addition of pesto. And it was a fun change of pace to use sweet potatoes instead of hashbrowns that you would normally expect to see in a breakfast casserole. Eat a slice or two for breakfast and you’ll get anywhere between 9-18 grams of protein and some fiber and nutrients to power you up for the day. Enjoy!
Recipe adapted from the Natural Nurturer.
Ingredients/Substitution Ideas
- Sweet potatoes–or red, yukon gold
- Eggs
- Milk
- Pesto
- Salt and pepper
- Olive oil
- Red bell pepper–or green pepper
- Bacon crumbles–or cooked sausage crumbles
- Spinach–fresh or frozen
- Roma tomato
Steps
Pour 1 ½ cups water into bottom of Instant Pot. Add the cubed sweet potatoes into a steamer basket. Drop the basket into the Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid. Remove steamer basket. Discard water and dry out the pot.
Turn Instant Pot to saute setting. When display says HOT add in the oil and red pepper. Saute for 3-4 minutes. Turn off Instant Pot.
In a bowl whisk together the eggs, milk, pesto, and salt and pepper to taste.
Heat oven to 350 degrees. Spray a 9×13 inch pan with non stick cooking spray. Evenly spread the sweet potatoes in the bottom of the pan. Lightly salt and pepper the sweet potato.
Then add in the peppers, spinach and bacon.
Pour the egg mixture over the top of everything.
Place sliced tomatoes over the top. Lightly salt the tomatoes.
Bake for 35 minutes. Allow to cool for 5 minutes. Slice and serve.
Notes/Tips
- Serve with a side of toast and jam or some fresh fruit like strawberries.
- I used my 6 quart Instant Pot* and my silicone steamer basket*.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- This recipe makes a 9×13 inch pan, about 10 servings. You can easily halve the recipe. Cut all ingredients in half but keep the same cooking time (use a 9×9 inch pan).
- Reheat each piece in the microwave for about 30-45 seconds.
- This recipe is gluten-free.
- You can use different vegetables. Try zucchini, kale, peas, cooked cauliflower.
- If you don’t like sweet potatoes cube up some red or Yukon Gold potatoes in their place.
- Try adding some cheese like cheddar, mozzarella or a bit of parmesan.
- Make it vegetarian by leaving out the bacon.
- Other recipes you can make with pesto are Instant Pot Chicken Pesto Risotto and Instant Pot Chicken Pesto Pasta.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Rainbow Casserole
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 8–10 servings 1x
Description
A colorful and healthy breakfast casserole with veggies and protein in each piece. If you have leftovers it makes a fast and easy breakfast that’s easy to reheat.
Ingredients
- 1 pound sweet potatoes, peeled and cut into half inch cubes
- 10 eggs
- 1/4 cup milk
- 1/4 cup pesto
- Salt and pepper
- 1 tsp olive oil
- 1/2 of a red bell pepper, diced
- 1/2 cup bacon crumbles
- 1 cup chopped spinach
- 1 roma tomato, sliced
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Add the cubed sweet potatoes into a steamer basket. Drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid. Remove steamer basket. Discard water and dry out the pot.
- Turn Instant Pot to saute setting. When display says HOT add in the oil and red pepper. Saute for 3-4 minutes. Turn off Instant Pot.
- In a bowl whisk together the eggs, milk, pesto, and salt and pepper to taste.
- Heat oven to 350 degrees. Spray a 9×13 inch pan with non stick cooking spray. Evenly spread the sweet potatoes in the bottom of the pan. Lightly salt and pepper the sweet potato. Then add in the peppers, spinach and bacon. Pour the egg mixture over the top of everything. Place sliced tomatoes over the top. Lightly salt the tomatoes.
- Bake for 35 minutes. Allow to cool for 5 minutes. Slice and serve.
- Category: Breakfast
- Method: Instant Pot and Oven
More Breakfast Recipes…
Instant Pot Cheesy Bacon Breakfast Potatoes
Tender cubed potatoes tossed in seasonings with bacon, green pepper, onions and cheese. Perfect for breakfast (or dinner)!
Instant Pot Breakfast Mac and Cheese
Mac and cheese with sausage, bell peppers and hot sauce…and the best part is the topping of crispy hashbrowns.
Farmer’s Breakfast
A hearty breakfast of eggs, bacon and potatoes that will fill you up and keep you full until lunch or even dinner! Use your Instant Pot to quickly steam the potatoes.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Janet says
Thank you for your reply!
Dark Beauty says
Family loved this recipe and will be making it again and again. We can’t eat tomatoes so we just sautéed zucchini and yellow squash and added cheddar cheese for fun. Cooked the sweet potatoes in the IP using a little bit of better than bouillon to give some flavor and salt, so it came to pressure fast. Excellent recipe!
Karen says
Good tips! Thanks for the ideas 🙂
Janet says
This looks yummy, but I’m the only one that likes sweet potatoes so I’ll either use red or maybe shredded hash browns. Can this be made in the crock pot slow cooker? Thank you. Love your recipes.