Special Breakfast Egg Muffins
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 green onion, chopped
4 eggs
¼ teaspoon lemon pepper
4 bacon slices, cooked and crumbled
1 and ½ cups water
Directions:
In a bowl, mix eggs with green onion, bacon and lemon pepper, whisk well and divide this into 4 muffin cups.
Put the water in your instant pot, add the steamer basket, place muffin cups inside, cover and cook on High for 8 minutes.
Divide egg muffins between plates and serve.
Enjoy!
Nutrition: calories 172, fat 4, fiber 2, carbs 6, protein 7
Breakfast Scotch Eggs
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 4
Ingredients:
1 pound sausage, ground
4 eggs
1 tablespoon olive oil
2 cups water
Directions:
Put 1 cup water in your instant pot, add the steamer basket and put the eggs inside.
Cover, cook on High for 6 minutes, transfer eggs to a cutting board, cool them down and peel.
Divide sausage mix into 4 pieces, flatten each, add an egg in the center of each and wrap well.
Put the oil in your instant pot and set it on Sauté mode.
Add scotch eggs, brown them on all sides and transfer to a plate.
Add 1 cup water to the pot, add the steamer basket, add scotch eggs, cover and cook on High for 6 minutes.
Divide eggs between plates and serve.
Enjoy!
Nutrition: calories 210, fat 3, fiber 5, carbs 6, protein 6
Wonderful Breakfast Omelet
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 6
Ingredients:
1 and ½ cups water
4 spring onions, chopped
6 ounces bacon, chopped
½ cup red, green and orange bell peppers, chopped
A pinch of black pepper
6 eggs
½ cup coconut milk
Olive oil spray
Directions:
In a bowl, mix eggs with a pinch of black pepper and coconut milk and whisk well.
Add mixed bell peppers, bacon and spring onions and whisk again.
Spray a round dish with olive oil spray, pour eggs mix and spread.
Put the water in your instant pot, add the steamer basket and the baking dish inside, cover and cook on High for 30 minutes.
Leave your omelet to cool down a bit, slice, divide among plates and serve.
Enjoy!
Nutrition: calories 182, fat 2, fiber 2, carbs 6, protein 12
Superb Zucchini Breakfast
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 6
Ingredients:
1 and ½ cups yellow onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
12 ounces mushrooms, chopped
1 basil spring, chopped
A pinch of sea salt and black pepper
8 cups zucchinis, sliced
15 ounces canned tomatoes, crushed
Directions:
Put the oil in your instant pot and heat it up on Sauté mode.
Add onion and garlic, stir and cook for 2 minutes.
Add mushrooms, basil, salt and pepper, stir and cook for 1 minute more.
Add zucchinis and tomatoes, stir, cover and cook on High for 2 minutes.
Divide among plates and serve for breakfast.
Enjoy!
Nutrition: calories 176, fat 2, fiber 3, carbs 5, protein 6
Poached Eggs
Preparation time: 10 minutes
Cooking time: 2 minutes
Servings: 3
Ingredients:
A drizzle of olive oil
3 tablespoons coconut cream
1 tablespoons chives, chopped
3 eggs
1 cup water
A pinch of sea salt and black pepper
Directions:
Grease 3 ramekins with some olive oil and divide coconut cream in each.
Crack an egg into each ramekin, season with a pinch of salt and pepper and sprinkle chives all over.
Put the water in your instant pot, add the steamer basket and place all 3 ramekins inside.
Cover instant pot and cook on High for 2 minutes.
Divide poached eggs between plates and serve.
Enjoy!
Nutrition: calories 200, fat 2, fiber 1, carbs 2, protein 6
Delicious Breakfast Eggs And Sauce
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 4
Ingredients:
2 garlic cloves, minced
1 tablespoon coconut oil
1 red bell pepper, chopped
1 small yellow onion, chopped
1 teaspoon chili powder
½ teaspoon cumin, ground
½ teaspoon paprika
A pinch of salt and black pepper
1 and ½ cups Paleo and sugar free marinara sauce
A handful parsley, chopped
4 eggs
Directions:
Set your instant pot on Sauté mode, add the oil and heat it up.
Add onion, bell pepper, garlic, paprika, cumin and chili powder, stir and sauté for 5 minutes.
Add sauce, stir and cook for 1 minute more.
Crack eggs into the sauce, cover the pot and cook on Low for 1 minute.
Season with a pinch of salt and black pepper, sprinkle parsley, divide among plates and serve.
Enjoy!
Nutrition: calories 200, fat 2, fiber 1, carbs 3, protein 7
Light Breakfast
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 tablespoon olive oil
2 yellow onions, chopped
6 zucchinis, chopped
1 pound cherry tomatoes, halved
1 cup water
2 garlic cloves, minced
A pinch of sea salt and black pepper
1 bunch basil, chopped
Directions:
Set your instant pot on Sauté mode, add the oil and heat it up.
Add onions, tomatoes, water, zucchini, garlic, salt and pepper, stir, cover and cook on High for 5 minutes.
Sprinkle basil, toss gently, divide among plates and serve for breakfast.
Enjoy!
Nutrition: calories 120, fat 2, fiber 1, carbs 3, protein 6
Great Zucchini Spread
Preparation time: 20 minutes
Cooking time: 8 minutes
Servings: 4
Ingredients:
2 tablespoons olive oil
3 pounds zucchinis, peeled and roughly chopped
3 garlic cloves, minced
2 yellow onions, chopped
2 carrots, chopped
½ cup water
1/3 cup tomatoes, crushed
2 bay leaves
A pinch of cayenne pepper
A pinch of salt and black pepper
Directions:
Put zucchinis in a bowl, add some salt, toss, leave aside for 20 minutes and drain excess water.
Put the oil in your instant pot, set on sauté mode and heat it up.
Add carrots, zucchinis and onions, stir and sauté for 5 minutes.
Add bay leaves, a pinch of salt, pepper, cayenne, tomatoes and water, stir, cover and cook on High for 3 minutes.
Transfer to your blender, leave aside to cool down a bit and pulse until you obtain a paste.
Transfer to a bowl and serve for breakfast.
Enjoy!
Nutrition: calories 100, fat 2, fi
ber 1, carbs 3, protein 4
Great Butternut Squash Breakfast
Preparation time: 10 minutes
Cooking time: 8 minutes
Servings: 7
Ingredients:
6 pounds butternut squash, peeled and cut into chunks
1 cup water
1 cup apple cider
2 cinnamon sticks
1 teaspoon ginger, grated
½ cup honey
A pinch of nutmeg, ground
1 tablespoon apple cider vinegar
A pinch of cloves, ground
Directions:
Put the water in your instant pot, add the steamer basket and put butternut squash inside.
Cover, cook on High for 5 minutes, transfer squash to a bowl and leave aside to cool down.
Clean instant pot, add squash, apple cider, cinnamon sticks, ginger, cloves, vinegar, nutmeg and honey, stir, cover and cook on High for 3 minutes more.
Discard cinnamon sticks, blend using an immersion blender, transfer to jars and serve cold for breakfast.
Enjoy!
Nutrition: calories 153, fat 3, fiber 1, carbs 5, protein 7
Special Onion And Bacon Jam
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 6
Ingredients:
3 tablespoons bacon fat
2 tablespoons garlic olive oil
4 pounds yellow onions, sliced
½ teaspoon baking soda
½ package bacon, cooked and cut into thin strips
5 garlic cloves, minced
½ cup water
¼ cup balsamic vinegar
1 teaspoon thyme, dried
Black pepper to the taste
1 teaspoon red pepper flakes
2 tablespoons stevia
Directions:
Put the bacon fat in your instant pot, set on Sauté mode and heat it up.
Add onions, stir and sauté for 3 minutes.
Add garlic olive oil, baking soda, bacon, garlic, water, vinegar, thyme, black pepper, red pepper flakes and stevia, stir, cover and cook on High for 20 minutes.
Uncover the pot, set it on Sauté mode again and cook for 2 minutes more.
Stir well, divide into jars and serve for breakfast.
Enjoy!
Nutrition: calories 254, fat 3, fiber 2, carbs 5, protein 7
Breakfast Apple Spread
Preparation time: 10 minutes
Cooking time: 4 minutes
Servings: 10
Ingredients:
Juice from 1 lemon
1 teaspoon allspice
1 teaspoon clove, ground
3 pounds apples, peeled, cored and chopped
1 tablespoon cinnamon, ground
1 and ½ cups water
¼ teaspoon nutmeg, ground
1 cup maple syrup
Directions:
In your slow cooker, mix apples with water, lemon juice, allspice, clove, cinnamon, maple syrup and nutmeg.
Stir, cover and cook on High for 4 minutes
Blend using an immersion blender, pour into small jars and serve for breakfast!
Enjoy!
Nutrition: calories 180, fat 3, fiber 1, carbs 4, protein 3
Simple Breakfast Meatloaf
Preparation time: 10 minutes
Cooking time: 50 minutes
Servings: 4
Ingredients:
1 onion, chopped
1 and ½ cups water
2 pounds pork, minced
1 teaspoon red pepper flakes
1 teaspoon olive oil
3 garlic cloves, minced
¼ cup almond flour
1 teaspoon oregano, chopped
1 tablespoon sage, minced
A pinch of sea salt and black pepper
1 tablespoon paprika
1 teaspoon marjoram, dried
2 eggs
Directions:
Set your instant pot on sauté mode, add the oil and heat it up.
Add onion and garlic, stir and sauté for 3 minutes.
Transfer these to a bowl, leave aside to cool down and mix with the meat.
Add a pinch of salt, black pepper, pepper flakes, almond flour, sage, oregano, eggs, paprika and marjoram, stir really well and transfer this to a greased meatloaf pan.
Add the water to your instant pot, add the steamer basket, add the meatloaf inside, cover and cook on High for 50 minutes.
Leave meatball to cool down, slice, divide among plates and serve for breakfast.
Enjoy!
Nutrition: calories 210, fat 3, fiber 1, carbs 5, protein 12
Summer Veggie Breakfast
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 and ½ cups red onion, roughly chopped
1 cup cherry tomatoes, halved
1 cup water
1 cup mushrooms, sliced
2 and ½ cups zucchini, roughly chopped
2 cups yellow bell pepper, chopped
Black pepper to the taste
2 tablespoons basil, chopped
1 tablespoon thyme, chopped
½ cup olive oil
½ cup balsamic vinegar
Directions:
In a large bowl, mix onion with tomatoes, okra, zucchini, bell pepper, mushrooms, basil, thyme, black pepper, oil and vinegar and toss well.
Transfer to your instant pot, add 1 cup water, cover and cook on High for 10 minutes.
Divide among plates and serve for breakfast.
Enjoy!
Nutrition: calories 120, fat 2, fiber 2, carbs 3, protein 6
Special Breakfast Butter
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 12
Ingredients:
5 cups blueberries puree
2 teaspoons cinnamon powder
Zest from 1 lemon
1 cup coconut sugar
½ teaspoon nutmeg, ground
¼ teaspoon ginger, ground
Directions:
Put blueberries puree in your instant pot, cover and cook on High for 3 minutes.
Add coconut sugar, ginger, nutmeg and lemon zest, stir, cover and cook on High for 3 minutes more.
Stir, transfer to jars, cover and serve for breakfast.
Enjoy!
Nutrition: calories 123, fat 2, fiber 3, carbs 3, protein 4
Zucchini And Carrots Delightful Breakfast
Preparation time: 10 minutes
Cooking time: 4
Servings: 4
Ingredients:
1 and ½ cups almond milk
A pinch of nutmeg, ground
1 small zucchini, grated
1 carrot, grated
A pinch of cloves, ground
2 tablespoons agave nectar
½ teaspoon cinnamon powder
¼ cup pecans, chopped
Directions:
Put the milk, zucchini, carrots, nutmeg, cloves, cinnamon and agave nectar in your instant pot, cover and cook on High for 4 minutes.
Add pecans, stir gently, divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 100, fat 1, fiber 2, carbs 5, protein 5
Bacon and Sweet Potatoes
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
½ cup orange juice
4 bacon slices, cooked and crumbled
4 pounds sweet potatoes, sliced
3 tablespoons agave nectar
½ teaspoon thyme, dried
½ teaspoon sage, crushed
A pinch of sea salt and black pepper
2 tablespoons olive oil
Directions:
Put sweet potato slices, orange juice, agave nectar, thyme, sage, sea salt, black pepper, olive oil and bacon in your instant pot
, cover and cook on High for 10 minutes.
Transfer to plates and serve for breakfast.
Enjoy!
Nutrition: calories 159, fat 4, fiber 4, carbs 5, protein 4
Acorn Squash Breakfast Surprise
Preparation time: 10 minutes
Cooking time: 7 minutes
Servings: 4
Ingredients:
¼ cup raisins
¼ teaspoon cinnamon powder
14 ounces cranberry sauce, unsweetened
2 acorn squash, peeled and cut into medium chunks
A pinch of sea salt
Black pepper to the taste
Directions:
In your instant pot, mix squash pieces with sauce, raisins, cinnamon, salt and pepper, stir, cover and cook on High for 7 minutes
Divide into medium bowls and serve for breakfast.
Enjoy!
Nutrition: calories 160, fat 3, fiber 2, carbs 7, protein 5