Healthy 5-Ingredient Instant Pot Breakfast Casserole
1/4th of recipe: 184 calories, 6g total fat (3.5g sat. fat), 595mg sodium, 9.5g carbs, 1.5g fiber, 4g sugars, 21.5g protein
Cook: 30 minutes
Cool: 5 minutes
1 cup chopped bell pepper
1 cup chopped onion
1/4 cup light/reduced-fat cream cheese
2 1/2 cups (about 20 large) egg whites or fat-free liquid egg substitute
1/2 cup shredded reduced-fat Mexican blend cheese
Optional toppings: chopped scallions, salsa
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. each salt and black pepper
Spray Instant Pot with nonstick spray. Press Sauté, and add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes.
Press Keep Warm/Cancel to turn off the Instant Pot.
Transfer veggies to a medium bowl. Add cream cheese, and stir until evenly coated. Add egg and seasonings. Mix well.
Generously respray Instant Pot. Evenly distribute veggie-egg mixture. Sprinkle with shredded cheese and seal with lid. Press Manual/Pressure Cook and set time for 15 minutes.
Once cooked, press Keep Warm/Cancel. Let sit for 5 minutes. Vent to release any remaining steam.
MAKES 4 SERVINGS
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Chew on this:
Today, March 12th, is National Baked Scallops Day. We prefer our scallops slathered with BBQ sauce and cooked in a grill pan! For a taste of summer, make this recipe STAT.
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