Healthy and filling breakfast bake with grated sweet potato, ham, scallions, and egg. Perfect for meal prep or feeding a crowd! At under $1 per serving, how can you go wrong??

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Although I love this recipe as is, it is very easy to switch out the ingredients depending on your taste. Here are a few ideas:
Sausage, caramelized onions, and mushrooms.
Broccoli, spinach, peppers, and onions.
Ham, dill, cheddar, and peppers.
Bacon, Jalapenos, Pepperjack, corn, red onion

Have this by itself for a low calories breakfast or serve with a slice of homemade No Knead Bread

Yield: 8

Author: Molly

Healthy Egg, ham, and sweet potato breakfast bake

Healthy and filling breakfast bake with grated sweet potato, ham, scallions, and egg. Perfect for meal prep or feeding a crowd!

prep time: 12 Mcook time: 55 Mtotal time: 67 M

ingredients:

FILLINGS

• 1 large sweet potato, grated (or regular potato)
• 1/2 cup sliced green onion
• 8oz diced ham or cooked ground sausage
• 1 red or green pepper, diced
• 1 cup shredded sharp cheddar

EGG MIXTURE

• 10 eggs
• 1 cup milk
• 1/4 cup parmesan cheese, grated
• 1 teaspoon salt
• 1 teaspoon nutritional yeast
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper

instructions:

How to cook Healthy Egg, ham, and sweet potato breakfast bake

1.  Preheat oven to 350° F
2. Grease a 9x13 pan.
3. In a large bowl mix together the filling ingredients. Spread evenly into the baking pan.
4. Into that same mixing bowl. whisk together the last 9 ingredients, and pour egg mixture over the filling in the pan.
5. Optional: Sprinkle more shredded cheese on top.
6. Bake for 50-55 minutes until the top is a bit brown.

Calories
288

Fat (grams)
18

Carbs (grams)
5

Fiber (grams)
1

Sugar (grams)
3

Protein (grams)
25

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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These Whole Wheat Banana Chocolate Chip Muffins have been in my regular food prep rotation going on 6 months now! They are perfect with a cup of coffee or to grab for a snack on the go! Not too sweet but just sweet enough. These are my favorite snack to bring with me to the gym. After a workout, I am usually starving and want something for the ride home!

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The whole wheat flour adds a slightly nutty sweet taste and is the perfect match with the bananas and chocolate. My husband couldn't even tell they were whole wheat! I usually use maple syrup for baking but honey could definitely be substituted.

I've made these without chocolate chips before and they were still great! You can add walnuts, pecans, or even coconut flakes.

Before baking, you can add a small pinch of oats to the top of each muffin for a nice finished look.

It's amazing how just swapping standard muffin ingredients for healthier options can still result and a delicious baked good! A typical banana muffin is around 250 calories with SO much more sugar and oil. Once you start cutting back on sugar, you'll really notice a difference in your body.

For me, sugar is one of my main triggers for headaches. We don't do a lot of sweets (or alcohol) now and headaches are very rare for me. I used to be on a migraine prescription when I was younger and it's not needed anymore!

Yield: 15

HEALTHY WHOLE WHEAT BANANA CHOCOLATE CHIP MUFFINS

Moist, healthy, banana muffins are a perfect breakfast on the go or in-between meal snack. Made with healthy ingredients like oats, maple syrup, and whole wheat; they are a much better option than a standard store bought muffin. I like to use extra ripe bananas for extra sweetness.

prep time: 5 Mcook time: 18 Mtotal time: 23 M

ingredients:

• 3 ripe medium bananas
• 2 eggs
• 3 TB oil (I use avocado but you can also use melted butter or coconut oil)
• 1/3 C maple syrup or honey
• 1 tsp vanilla
• 1/3 C apple sauce
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 C whole wheat flour
• 1/2 C rolled oats (regular)
• 1/3 C mini chocolate chips (opt. if you leave out they are 134 calories each)

instructions:

How to cook HEALTHY WHOLE WHEAT BANANA CHOCOLATE CHIP MUFFINS

1. Pre-heat oven to 350° F.
2. In a large bowl, mash the three bananas, then add everything but the flour, oats, and chocolate chips. Whisk until all ingredients are combined.
3. Add in whole wheat flour, stir until combined, then add in oats and chocolate chips, stirring again.
4. Grease a regular size muffin tin or add liners and spray with non-stick cooking spray. Fill 3/4 full and bake for around 23-25 min. I check them by inserting a toothpick and seeing if it comes out clean. If there is batter on it, bake them for an additional minute or two. Cool on baking rack.
5. Store in the refrigerator. Lasts about a week.

Calories
159

Fat (grams)
5

Carbs (grams)
25

Fiber (grams)
3

Sugar (grams)
11

Protein (grams)
4

Sodium (milligrams)
110

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

Did you make this recipe?

Tag @thefithappyfoodie on instagram and hashtag it ##fithappyfoodie

Created using The Recipes Generator

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These Ham, Egg, & Cheese stuffed Bagel Bites are the BOMB. So quick to make and perfect for busy weekday breakfasts. You can change up the filling to almost anything you'd like.

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Run. I'm not kidding, RUN to your Air Fryer and make these right now. These Air Fryer Roasted Parmesan and Rosemary Potatoes are the best potatoes I've ever had. The outside is crunchy and the inside is incredibly soft.

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I am a litttttttle excited for this #2 version of overnight No-Knead Bread. Although I do still love my first recipe, I wanted something a little larger and hardier. I like trying to incorporate more whole grains into my diet so this new loaf is part AP Flour and part Dark Rye Flour.

I've tried baking this a variety of ways, but the dutch oven is still the VERY best. Honestly, it was one of my best investments. I dream of having a Le Creuset but for now, my Lodge is holding up just fine! I use this baby for everything, I've even cooked with it on the grill!

Changing the recipe measurements filled up my dutch oven just a little more and made for a more round loaf that was a better size for sandwiches. When you're making bread for 2 or more people, it's nice having a little extra!  I find that this is best when it can sit for 24 hours but in the photos, I did an 8 hour rise and it was still great.

Yield: 1 large loafAuthor: Magdalena at Pressure's OnPin it

No-Knead Bread #2

Simple overnight no-knead bread that's crusty on the outside and chewy on the inside.

ingredients:

• 3C AP flour  *using dip and level method
• 1C dark rye flour * (or use AP Flour for all 4 cups)
• 2 1/4 C water
• 1 TB yeast
• 1 1/2 tsp salt

instructions

1. Mix all ingredient in a large bowl, cover with plastic wrap, and let rise in a warm place for at least 8 hours. Dough will be shaggy right after mixing. 
2. Dough should have expanded quite a bit and have lots of little bubbles on the surface. It will be wet and sticky. Scrape dough out onto a floured surface, shaping dough into a ball. Try to work the dough as little as possible. 
3. Line a large bowl with parchment paper, place in your dough, and rise again for about 2 hour.  (you can let it rise 1 hour as well, it just won't be quite as tall)
4. When your dough is 30 minutes until the end of the rise, we are going  to pre-heat the oven to 450° F with your cast iron dutch oven and cover inside.  I let this preheat for 30-40 minutes. 
5. Carefully remove Dutch oven and set the cover to the side. Transfer your risen dough but picking up by the corners of the parchment paper. Place inside the dutch oven (with parchment paper), put the cover back on, and bake for 30 minutes. Remove cover, and bake for an additional 20. 
6. When the bread is done, it will have a deep golden crust, and it will sound hollow when tapped on the bottom of the loaf. 
7. Let cool on a wire rack. If you let it cool in the pan, the steam will make the crust tough. 

notes

* dip and level method: To measure the flour, dip your measuring cup into the bag of flour, and then level the top off with a knife.

http://www.pressureson.net/2018/02/no-knead-bread-2.html

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This has been my favorite oatmeal recipe since I got my first electric pressure cooker. It reminds me of the instant oatmeal I used to love as a kid but with REAL ingredients. It's so fast to make and now with adding the oatmeal on top of the liquid and not stirring, it minimizes the chance of burning. I personally have never had a batch burn but I understand some of you have, so I re-tested this over the last few weeks and found this new method the best.

Author: Magdalena at Pressure's OnPin it

Apples and Cinnamon Oatmeal (Pressure Cooker)

prep time: 3 MINScook time: 3 MINStotal time: 6 mins

ingredients:

• 1 cup rolled oats
• 2 1/4 cup water
• 1/3 cup maple syrup
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp cardamom
• 1/8 tsp nutmeg
• 1/8 tsp ginger
• 1/2 tsp vanilla
• 1  apple, diced

instructions

1. In your pressure cooker pot, add everything but the oats. Stir and taste. 
   
   
   (You can tell if it is sweet/salty enough by testing the liquid before adding the oats.)
2. Sprinkle oats on top. DO NOT STIR. Secure lid, and pressure cook on manual for 3 minutes followed by quick release. Stir and Enjoy! 

notes

You can add in additional ingredients like cranberries or raisins. I like walnuts on top before serving.

http://www.pressureson.net/2018/01/apples-and-cinnamon-oatmeal-pressure.html

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1

I couldn't think of a more perfect day to be sharing this Maine Apple Bread recipe with you. If you live in New England, I'm sure you are looking out the window and seeing the same thing I am; full force Nor'easter. I personally don't mind snow days, because it means my husband gets to work from home with me.

I make sure my pantry is stocked, not because we might get snowed in, but because I want to have everything I need to test new recipes! I just enjoyed a slice of this apple bread with my coffee and am already eyeing it for seconds. Its heavy and moist but not gummy at all. Perfectly satisfying and filling. The flavors remind me of a fresh apple pie!
Enjoy!

Maine Apple Bread (pressure cooker & oven)

• 3 C AP flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 4 eggs
• 1 C oil
• 2 C sugar
• 2 apples, peeled and diced
• (optional 1/2 C chopped walnuts)

PRESSURE COOKER DIRECTIONS

Mix Wet Ingredients - In your mixer, beat the eggs, then add sugar, oil, and vanilla.

Mix Dry Ingredients - In a separate bowl, mix your flour, baking soda, salt, cinnamon, and nutmeg. Slowly add to your wet mixture. 

Add Apples - Stirring by hand, add your apples and walnuts (optional). Your batter will be VERY thick.

Grease your pan - Grease your cake pan, or springform (mine was 8"). You can use a spray oil or brush it on.

Cook -  Add 1 1/2 C of water to the bottom of your pressure cooker pot. Insert trivet. Create a tinfoil sling that your cake pan will sit on top of. This makes it easier to remove. Cover the top of your cake pan with tin foil. Place on top of the trivet, secure lid, and cook at high/manual for 55 minutes with NPR (natural pressure release).  Insert a tooth pick, if it comes out clean, then your Apple Bread is done!

Let cool before serving. You can eat it by itself of with a bit of vanilla ice cream!

OVEN DIRECTIONS
Follow all directions above. When you are ready to cook, preheat your oven to 350°. Bake for one hour. Insert a toothpick and if it comes out clean, your Apple Bread is done!

1

As I was looking through all of the pressure cooker recipes, I realized that ninety percent of the breakfast ones I had saved were oats. Don't get me wrong, I like oatmeal for breakfast, but maybe only a few times a year. The other 360 days, I want eggs! 

This is an adaptation from one of my favorite quiche recipes, which is normally cooked in the oven. I will be honest, I don't think this is much faster than the oven method, but sometimes (like when it's hot out) you don't want to heat up the whole house.

Herbed Crustless Quiche (instapot pressure cooker)

• 4 eggs 
• 1 C milk
• 1/3 C flour 
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp thyme
• 1 TB parsley
• 1/8th tsp paprika
• pinch of crushed red pepper
• 1/2 tsp dill
• S&P to taste

for the fillings

• handful of spinach (wilted in microwave)
• 2 scallions, sliced 
• 1/2 C broccoli, chopped small
• 1/2 red pepper, long slices for the top and dice the remaining
• 1/2 C meat (I prefer bacon, ham, or sausage)
• 1/2 C cheese (I usually use feta or goat cheese, because I like the bite)

In a small bowl, microwave spinach for 30 seconds. Let it cool, then squeeze out the water. In a separate bowl, whisk the eggs, milk, spices and herbs. Once the egg mixture is whisked through, slowly add the flour and baking soda. Whisk until all of the flour is incorporated. 

Using a mixing spoon or spatula, add in the rest of the ingredients, reserving any garnishes for the top. Pour into a greased glass or ceramic bowl. (I used Pam to spray the bowl.) Pour in the mixture, garnish.

Pour 1 C of water into the bottom of your pressure cooker. Place your steam tray into the pressure cooker and place your quiche on top. Cover with tin foil. Cook on manual for 30 minutes. When timer goes off do NPR for 10 minutes. Remove from pressure cooker (I take off the tinfoil first then use tongs to grab it.) At this point, your quiche is done but you can also put it under the boiler for a few minutes to brown the top. If you do this, I recommend you put the quiche into a different pan than can stand high pressure.

Enjoy!

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