Breakfast Casserole


  •  1 peeled sweet potato
  •  ½ sliced onion
  •  3 oz. of chopped bacon
  •  1 teaspoon of olive oil 
  • 6 eggs
  •  ½ teaspoon of sea salt
  •  1 clove of chopped garlic
  •  1 cup of Brussels sprouts 
  • ½ cup of coconut milk 
  • 1 tablespoon of chopped fresh cilantro


1.Cut the potato. 

2.Sprinkle olive oil inside the instant pot bowl. 

3.Sauté the sliced potato for 3 minutes 

4.After this, add the sliced onion, chopped cilantro, chopped bacon and chopped garlic. 

5.Gently stir the mixture. 

6.Combine the coconut milk and sea salt. Make sure to stir the mixture well. 

7.Add in the Brussels sprouts into the bowl of the instant pot and pour in the coconut milk.

8.Close the instant pot lid and adjust to “stew” cooking for 30 minutes. The casserole is expected to be very soft after cooking. 

9.Allow to chill after cooking and serve. 

 Nutrition: calories: 220, carbs: 8g, fiber: 1.8g, fat: 15.9g, pro- tein: 12.3g 

No comments