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
Scale
- 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