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 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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Raise your hand if you've tried soft boiled eggs and had them come out different every time. I can not count how many times I'd pull my eggs out of the ice bath, so hopefully, only to have an almost hard boiled egg. My first pressure cooker could not set a time for any less than 5 minutes so I just gave up on my dream of perfect ramen for a bit. When I got my new Instant Pot, this was one of the first things I tried! 

I did about a 30 minute soak in a mixture of soy, water, and rice wine vinegar then by the time my ramen was done, the egg was perfect. I have also been working on recipes for Fresh Ramen Noodles and a 5 Minute Shoyu Ramen Broth.  My love of Asian cuisine is strong but sometimes I don't have all day to roast bones and make a traditional broth, although I have many times.

I mean.... just look how perfect!

Yield: 4Author: Pressure's On

Perfect Soft Boiled Ramen Eggs

These quick 3 minute eggs go perfectly with your homemade ramen or any breakfast.

prep time: 3 MINScook time: 6 MINStotal time: 9 mins

ingredients:

• 4 extra large eggs
• 1 cup room temperature water
• 1/3 cup soy sauce
• 3/4 cup water
• 1/4 cup rice mirin
• 1 teaspoon dark soy (for darker egg  color)

instructions

1. Add 1 cup room temperature water to the bottom of your pressure cooker pot. Insert a steam basket and add your eggs. 
2. Pressure cook on manual for 3 minutes. Then immediately quick release pressure and put into an ice bath for 3 additional minutes. 
3. in a small bowl or ziplock plastic bag, mix the soy, remaining 3/4 cup of water, rice wine vinegar, and dark soy. Add eggs and allow to marinade for 30 minutes or overnight. 

notes

Will last for 3-4 days in the refrigerator. This recipe was tested using a 6 quart pressure cooker.

http://www.pressureson.net/2017/11/prefect-soft-boiled-ramen-egg-pressure.html

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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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