Instant Pot – Cheesy Green Pepper Sun Dried-Tomato Strata

Instant Pot - Cheesy Green Pepper Sun Dried-Tomato Strata

This custardy, bready, cheesy breakfast strata is going to be on your – My Favorite Breakfasts – list. So what is a strata, you ask.

A strata is a crustless quiche that incorporates bread with eggs and other ingredients.

Typically they would be breakfast staples. Though you could prepare a strata with dinner staples. Such as diced ham and green beans.

Making a strata is the ultimate easy, dish breakfast.

The Strata dish was popularized in the 1980’s with the publishing of Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.

The first known recipe for a cheese strata, dates back to 1902 and contained bread, white sauce and cheese.

Is A Strata The Same As Pudding

A strata is similar to bread pudding, but it generally has a higher egg to liquid ratio than a pudding.

Also pudding is usually a dessert, were as strata is a traditional breakfast or brunch dish.

Both a pudding and a strata incorporate both bread, eggs and cream or milk but at different ratios. A pudding adds fruit (dried or fresh), nuts, and chocolate among others.

But a strata adds herbs, salt, black pepper, vegetables and meats.

The notable difference is a strata is layered, were as a pudding is added to the baking dish with the ingredients mix together.

Bottom line, a bread pudding is sweet, whereas a strata is savory.


Give These Deliciously Yummy Bread Puddings A Try


Cheesy Green Pepper Sun Dried-Tomato Strata

Instant Pot - Cheesy Green Pepper Sun Dried Tomato Strata

8 large eggs

1/2 cup heavy cream

4 cups dry cubed bread (sourdough recommended)

1 cup yellow onion, chopped

1/2 cup green bell pepper, diced

2 tbsp sundried tomatoes

1/4 cup dried Parmesan cheese

1 tbsp dried parsley

1 tsp sea salt

1/2 tsp ground black pepper

1 cup water

Cube bread and place in a large bowl. Set aside. Whisk eggs with cream in a medium bowl, set aside.

Prepare vegetables and add to a medium bowl with cheese, dried parsley, salt and pepper. Set aside.

Coat the bottom and sides of a 7.5×3 inch Bundt pan, with cooking spray or butter.

Add cheese, vegetable mix, and spices to cubed bread and mix in. Add mixture to prepared Bundt pan. Next add eggs and cream mixture.

Press down on the bread to submerge it beneath the egg mixture, and stir gently to disperse the ingredients. Cover the Bundt with aluminum foil.

Next, add 1 cup of water in the invert of the Instant Pot and place the trivet into the pot.

Use a foil sling (if needed) to place the dish on top of the trivet. Cover the Instant Pot with the lid and ensure the vent is in the “Sealed” position.

Pressure Cook on High for 20 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.

Typically this dish is served as a brunch dish, but can also be platted and topped with a dollop of sour cream at breakfast.

Cheesy Green Pepper Sun Dried-Tomato Strata topped with sour cream

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German Style Bacon Sage & Yellow Potato Hash

Everything tastes better with bacon. And potatoes are not an exception.

This recipe has crispy smoked cherry wood bacon pieces with Sage, Rosemary and green onions tossed in at the end with chopped yellow potatoes cook in reserved bacon fat! Oh my, deliciously yummy!

Don’t be tempted to stir the potatoes constantly.

Stirring at intervals and leaving the pan undisturbed in between stirs gives the potatoes good color and flavor.

And covering the pan for a few minutes up front allows the potatoes to cook almost all the way through.

And cook those chopped potatoes in reserved bacon fat.

Watch The Video & See The Bacon Fat That Will Be Reserved

Cook your bacon first with a sprig of Rosemary and some fresh Sage. Then reserve the fat or grease to fry your chopped yellow potatoes in.

A spoonful of reserved bacon fat can bring meaty, smoky flavor to anything, from cooked greens to baked goods. Bacon fat will typically store in the refrigerator for up to 6 months.

This German Style Bacon-Potato Hash makes a great side dish or served with with fried eggs.


If You Like Hashed Brown Potatoes Then You’ll Love Savory Sweet Potato Hash Browns


German Style Bacon Sage & Yellow Potato Hash

7 thick-cut smoked bacon slices, chopped

1 large yellow potato, washed, do not peel, diced

2 green onions, diced

1 sprig Rosemary

2 teaspoons baby Sage (very small leaves) or 6 large leaves torn

Pinch of cayenne pepper flakes (about 1/8 tsp)

Salt and pepper to taste

3 large eggs, scrambled (optional)

Fry chopped bacon in a medium skillet over medium high heat. When half cooked add sprig of Rosemary and Sage. Continue to cook until bacon is crisp. Remove bacon and herbs to a plate and set aside.

Add diced green onions to bacon grease and cook for 2-3 minutes. Remove onions from heat and add to bacon.

Add diced potatoes to reserved bacon fat. Sprinkle with salt and pepper to taste. Fry potatoes until cooked, about 15 minutes. Stir occasionally.

When potatoes are cooked crisp, add bacon mixture and mix in.

Next add beaten eggs and scramble in until cooked (soft about 2 minutes – hard about 4 minutes). Adding eggs is optional.

Plate and serve.

More ways to cook bacon and potatoes.


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Peaches & Cream Porridge

The word “porridge” is often used in culinary terms to reference oat porridge or oatmeal, which is a popular food eaten for breakfast. It can consist of salt, sugar, fruit, milk, cream or butter and spices.

Other grains used can include rice, wheat, barley, corn, triticale, and bucket wheat.

Porridge is a prepared food eaten in many cultures around the world as a common snack.

A few examples include:

  1. Mexico – Maize porridge made of corn flour in water or milk
  2. Caribbean – Cornmeal porridge made of a blend of fine semolina, all spice, sugar, milk or water
  3. Northern China – Foxtail millet porridge
  4. Nigeria – Porridge made from pearl millet
  5. Middle Eastern – millet porridge, seasoned with cumin and honey

A porridge can also be a savory dish. Oats mixed with spices, meat or vegetables.

Porridge is a delicious and versatile meal that you can enjoy any time of the day. Breakfast, lunch, brunch, or dinner.

Peaches & Cream Porridge

1 cup quick oats

1 1/2 cups water

2 tablespoons unsalted butter

3/4 teaspoon Himalayan salt

1/4 teaspoon cinnamon

1/2 teaspoon vanilla

3 tablespoons sugar

1/2 cup chopped peaches

3 tablespoons chopped pecans

1/2 cup heavy cream

Place a medium sauce pan over medium-high heat. Add butter and melt. Next add water and oats. Stir to mix and let mixture come to a soft boil. Occasionally stirring.

Next add cinnamon, vanilla and sugar. Stir in till mixed.

Ladle porridge into two bowls. Top each bowl with peaches, pecans and cream.

Try our Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas you’ll love and so will your family.


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Spanish Tortilla – Tortilla De Patatas

Spanish Tortilla - Tortilla De Patatas

If you’re looking for an authentic Spanish meal, then you’re in the right place.

Spanish tortilla or tortilla de patatas is a classic Spanish omelette. The beauty of an authentic Spanish tortilla recipe is its simplicity.

It has only five principle ingredients, eggs, onion, potato, olive oil and salt. That’s it. Really simple but deliciously yummy.

The Spanish tortilla is a versatile food. In Spain, they eat tortilla de patatas all day long, it’s the perfect snack, brunch, breakfast, lunch or dinner.

You can also add color to the tortilla. Chop in red roasted peppers, cherry tomatoes, arugula or spinach.

How To Store Left Over Tortilla de Patata

Storing and freezing tortilla de patata is easy. Cover in an air tight container in the refrigerator for up to 5 days.

You can also freeze your Spanish omelette. First allow it to cool completely and wrap it well in plastic wrap. Then slide it into a freezer safe ziplock bag and put it in the freezer for up to 1 month.

No matter how you plate your Spanish Tortilla, fresh out of the skillet or warmed up leftovers, it’s a meal that is perfect for picnics, parties, bbq’s or brunch.

Spanish Tortilla – Tortilla De Patatas

1/2 cup olive oil

3 medium-sized potatoes, Yukon potatoes* (see cooks note), diced into 1-inch pieces

1 medium yellow onion, chopped

1/2 cup chopped roasted red peppers

7 eggs

Himalayan salt, to taste

black pepper, to taste

cilantro or parsley to garnish


Cook’s Notes

Yukon potatoes are semi-starchy and semi-waxy, they’re simultaneously more plush than waxy potatoes and less crumbly than floury ones.

Yukon’s hold their shape when boiled, grated, or fried and yield to mashing, they’re incredibly versatile.

Because of their characteristics as a potato, Yukons are the best to use with this recipe.


Heat the oil in a nonstick medium-sized skillet. Fry potatoes until crispy, golden and tender (about 15 minutes).

In another skillet add 1 tablespoon of oil. When heated add the onion and fry until caramelized (about 10 minutes).

When potatoes and onions are done, use a slotted spoon and remove from skillet allowing oil to drain. Place both into the same large bowl. Add the roasted peppers, paprika and mix together.

Crack eggs into a medium bowl and whisk. Add the whisked eggs to potato mixture, stir, and leave to set for 15 minutes.

Set a medium sized skillet over low heat. Add 1 tablespoon of olive oil. Pour egg mixture into the skillet. Let cook on low for 6 minutes.

Next use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).

Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set (about 6 minutes).

Allow the omelette to cool, and then cut it into wedges.

Plate and serve topped with chopped cilantro or parsley.

More Egg Dishes To Cook


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Pumpkin Cupcakes With Pecan Streusel Topping

Pumpkin Muffins with Pecan Streusel Topping

With warm spices and a crunchy pecan streusel, these pumpkin cupcakes are the yummiest breakfast treat, or for a snake or even dessert.

These cupcakes are tender, cake-like, and generously spiced with cinnamon, nutmeg, and cloves.

The pecan streusel topping adds a deliciously yummy crunch to the enjoyment of eating a pumpkin cupcake.


For Those Who Eat Gluten-free Dessert or Those Who Eat Dessert First – You Will Love This Gluten-Free Mexican Chocolate Pumpkin Pie


What Is A Streusel

Strudel is of course a type of layered pastry that comes from Austria. Such as the Apple Streusel.

But in Germany, streusel is a crumb topping added to or sprinkled liberally over muffins, cupcakes, pies, and cakes, and in particular, coffeecakes.


Coffeecake Yummy – You’ll Enjoy This Spiced Apple Cream Cheese Coffee Cake For Sure


The word itself in German means to “scatter” or “sprinkle” or more literally “strewn.”

A classic streusel is a mixture of flour, sugar, soft butter and if the recipe calls for it, a little cinnamon.


Read More Here About Cooking With Cinnamon

Pumpkin Cupcakes With Pecan Streusel Topping

1 3/4 cups whole wheat flour

1/2 cup oat bran

3/4 cup brown sugar

1 tbsp. baking powder

2/3 cup mashed pumpkin

1 cup whole milk

2 egg whites

1 tsp. vanilla extract

2 tsp. pumpkin pie spice

Preparation for the topping:

8 pecan halves, finely chopped

3 tbsp. brown sugar

1 1/2 tbsp. whole wheat flour

1 tbsp. coconut oil

Preheat oven to 350°F.

In a large mixing bowl combine the flour, oat bran, brown sugar and baking powder, mix to combine. Add the remaining ingredients and stir until the dry ingredients are just moistened.

In a small mixing bowl, combine the pecan halves, butter, and remaining brown sugar and whole wheat flour. Mash with fork until crumbly.

Grease muffin pan or line with 12 paper liners. Fill each liner 3/4 full with batter. Sprinkle topping evenly on muffins.

Pumpkin Muffins with Pecan Streusel Topping

Bake for 17 to 20 minutes, or until a wooden toothpick inserted in the center of the muffin comes out clean. Serve warm or at room temperature.

Toasted Whole grain Orange Muffins
Try These Deliciously Yummy Streusel Topped Cupcake/Muffins – Toasted Whole Grain Orange Muffins

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Instant Pot Bacon & Egg Stuffed Sweet Potato

Sweet potatoes are not just for dinner. There great to use as a breakfast item. And even better when accompanied with a traditional breakfast combo.

It’s a great option for a weekend breakfast or when you have some extra time in the morning during the week.

This recipe even makes a tasteful Sunday brunch for family and friends.

Using the Instant Pot to cook your sweet potato turns out a perfect potato with a creamy inside every time.


Another Baked Sweet Potato Recipe – Deliciously Yummy


Instant Pot Bacon & Egg Stuffed Sweet Potato

This recipe serves one plate. Serving more than one plate, adjust recipe accordingly.

1 sweet potato (small – medium – large – your choice)

2 thick slices smoked bacon, chopped

2 eggs

1 tablespoon butter

1 green onion

1-2 tablespoons goat cheese

Cooking Sweet Potato

Scrub sweet potato then prick 5-10 times with a fork.

Add 1 cup of water to the insert of a 6 quart Instant Pot or 1 1/2 cups to an 8 quart Instant Pot.


Cook’s Notes

Measure the width of your sweet potato and using the following times to cook the potato in your Instant Pot.


Small – under 2 inches: 15 minutes
Medium – 2-3 inches: 30 minutes
Large – 3-4 inches: 60 minutes.


Place the trivet into the Instant Pot insert. If placing more that one sweet potato arrange accordingly on the trivet.

Place the lid on the Instant Pot, and set the valve to ‘sealing’.

Select manual option on Instant Pot. Set to ‘high pressure’ and set timer according to the thickness of your sweet potato.

When timer beeps, allow pressure to naturally release for 10 minutes before releasing the rest of the pressure.

Remove sweet potato to a plate and allow to cool before handling.

Cooking Bacon & Eggs

While sweet potato is cooking, fry bacon.

Place a medium skillet over medium-high heat. Add chopped bacon and cook just until crisp. Remove from pan to a paper towel lined plate and set aside.

While pressure is releasing naturally from Instant Pot, turn oven broil on to high. Next, cook eggs.

Using same skillet over medium heat, add butter melt, then crack eggs over pan and scramble. Remove from heat, set aside.

Place sweet potato onto a cast iron skillet. Slice open potato length wise and stuff potato with eggs and bacon.

Top with goat cheese and place under broiler for 2-3 minutes. Remove from heat, plate and serve topped with diced green onions.

Search Here For More Instant Pot Recipes – Type ‘Instant Pot’ in search box and click search:


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Hasselback Maple Pecan Sweet Potatoes

Hasselback Maple Pecan Sweet Potatoes

Any time you want an impressive brunch dish, side dish, or even dessert, Hasselback Maple Pecan Sweet Potatoes is the dish you want.

This dish is a great alternative to a sweet potato casserole, sweet potato pie or even roasted sweet potatoes.

This dish is deliciously yummy and are flavored with a few favorite ingredients we all love, maple syrup, and pecans. Did we say awesomely yummy.


Learn more about – Maple Syrup – The Same As Cane Sugar – Recipes Included


What Are Hassleback Potatoes

They are not a particular variety of potato, but rather the dish that employs the potato.

The name Hassleback comes from the restaurant Hasselbacken, where the potato dish was first introduced in 1940 in Stockholm, Sweden.

Hasselback potatoes are a simple dish, and in their simplest form, are nothing more than whole potatoes (even sweet potatoes) cut in such a way as to resemble a fan or accordion when roasted.

Hasselback Maple Pecan Sweet Potatoes

The outside of the potato becomes crisp on the outside and soft and creamy on the inside.

Preparing the sweet potatoes this way not only makes them look fancy, but it makes it easy to flavor them with different ingredients.

You can stuff between the slices with cheese, herbs, or butter either before or after they are baked.

Hasselback Maple Pecan Sweet Potatoes

6 sweet potatoes – choose ones of approximately the same length and ones that are long and straight

1 tbsp olive oil

1/4  cup chopped pecans

2 tbsp butter

1/4 cup maple syrup

Preheat oven to 425°F. Line a large baking sheet with foil.

Wash and dry sweet potatoes. Using a sharp knife and starting from one end of the sweet potato, make slices about 1/8 inch wide, but make sure not to cut all the way through. Cut about 3/4 of the way down for each slice. Repeat with all sweet potatoes.

Place sweet potatoes onto baking sheet. Lightly brush with olive oil. Bake for approximately 40 minutes or until sweet potatoes are tender.

While Sweet Potatoes Are Cooking

Add maple syrup and butter to a small saucepan. Bring to low simmer and stir until butter is fully dissolved. Add in chopped pecans and stir to coat. Remove from heat.

Lower oven to 350°F.

Spoon sauce and pecans over cooked sweet potatoes. Place potatoes back into the oven to cook for approximately 10 minutes.

Hasselback Maple Pecan Sweet Potatoes

If desired, drizzle tops of sweet potatoes with additional maple syrup before serving. Plate and serve warm.

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Big Green Fried Rice With Pork

Big Green Fried Rice With Pork

A one skillet meal packed with flecks of kale and punctuated with fresh asparagus, green onions and aromatics like garlic and ginger.

Every element of this fried rice delivers deliciousness.

Add pork and you have a very deliciously hunger satisfying meal.

This dish serves 2-3 plates. Prepare all of your ingredients ahead of time, and if you’re doubling the recipe to serve more people, cook it in two batches so you aren’t crowding the skillet.

Big Green Fried Rice With Pork

6 strips thick cut bacon, chopped, cooked

1 tablespoon toasted sesame oil

4 green onions, white and green parts, chopped

1 cup asparagus, sliced 1/4 inch segments

2 garlic cloves, minced

2 cups cold cooked brown rice

2 cups kale, trimmed and ribs removed, chopped well

2 eggs, beaten

1 tablespoon soy sauce

1 tablespoon peeled and grated fresh ginger

Sesame–chilli oil and zest of 1 lemon, to serve (optional)

Heat 1 tbsp of the sesame oil in a large skillet or wok over a high heat. Add the green onion and asparagus and cook for 3–4 minutes, until the onion softens.

Stir in the garlic and ginger. Wait 30 seconds, then add the rice and stir to separate the grains. Cook for about 3 minutes, until the rice is hot, then stir in the kale.

Shift the rice and vegetables to the sides of the skillet and add 1/2 tablespoon sesame oil to pan. Add the eggs and push it around until just set. Break up eggs with a spatula.

Drizzle in the soy sauce and stir-fry everything together until well combined, for about 30 seconds.

Optional to serve drizzled with sesame–chilli oil and lemon zest.

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Bowl Of High Protein Fruit Mix

Bowl Of High Protein Fruit Mix

According to Healthy Eating – SFGATE, when eating your morning breakfast, your goal is to consume from 55 to 65 grams of carbohydrates.

And this Bowl Of High Protein Fruit Mix has just that. It has:

  • One medium diced apple
  • One medium diced banana
  • One medium diced peach
  • One tablespoon raw honey

All that is mixed with 1/2 teaspoon balsamic vinegar and 1/2 teaspoon coconut sugar. The balsamic is added not only for retarding the fruit from oxidizing, but also adds flavor.

The fruit mix is topped with 30 grams of protein (according to Heath Line – that is your target goal for breakfast). Which includes small curd cottage cheese, almond butter, and sunflower seeds.

For Those Concerned About Calorie Intake

Some of us count our calorie intake, while others do not. But that is okay.

This high protein fruit mix falls within the recommended calories to eat at breakfast.

The bowl is one serving and it contains 1 tablespoon Raw honey which has 64 calories and 1 teaspoon of coconut sugar which has 18 calories.

According to Living Strong, the number of calories you should eat at breakfast depends on your total calorie intake, which typically ranges from 350 to 500 calories.

Therefore, the raw honey and coconut sugar together equal 82 calories. That leaves you between 268 – 418 calories more to consume.

Bowl Of High Protein Fruit Mix

1 medium red or green apple, diced, leave skin on, seeded, cored

1 medium banana, diced

1 medium fresh peach, diced, pit and skin removed

1/2 teaspoon balsamic vinegar

1/2 teaspoon coconut sugar

1 cup small curd cottage cheese

1-2 tablespoons almond butter

1 teaspoon sunflower seeds

1/8 teaspoon Himalayan salt

Add diced fruit, vinegar and coconut sugar to a medium bowl, mix until well incorporated.

To a medium bowl add almond butter, honey, salt and cottage cheese. Mix together until well incorporated.

Serve your Bowl Of High Protein Mix Fruit in a personal serving bowl or cereal bowl. Top the fruit with cottage cheese mixture and sunflower seeds.

Retrieve a spoon from the silverware draw and enjoy.

More Deliciously Yummy breakfast ideas.


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Authentic Mexican Chilaquiles

Authentic Mexican Chilaquiles

Once you know how to make this Mexican breakfast dish, you’ll never throw away a stale tortilla again.

Chilaquiles turns yesterday’s tortillas into a tasty base for an assortment of possible toppings.

The word chilaquiles (pronunced: chee-lah-kee-lehs) is an ancient word from the Aztec Nahuatl language meaning “chilis and greens.”

The Nahuatl language originated in Central Mexico and can still be heard spoken today in some regional communities.

The tradition of preparing chilaquiles has existed for hundreds of years.

Chilaquiles were first brought to the United States by Encarnatión Pinedo, a Spanish Californian who kept her heritage alive through cooking after her family suffered losses in land and status during the U.S.-Mexico War.

Encarnatión shared her chilaquiles recipe with with others in her cookbook – “The Spanish Cook,” published in 1898.

Chilaquiles can be made with either green, red or white chili sauce.

Authentic Mexican Chilaquiles
Authentic Mexican Chilaquiles Made With Green Chili Sauce

Popular toppings for chilaquiles can include, but not limited too, are Mexican Crema, shredded chicken, cotija cheese, beans, cilantro, avocado, pickled jalapeño, and radish slices.

Authentic Mexican Chilaquiles

1 tablespoon vegetable oil

4 cups tortilla chips (approximately 45 chips from a bag)

1 1/4 cups green or red salsa

1/2 cup crumbled queso fresco or Cotija cheese

2 tablespoons Mexican crema (or substitute regular sour cream thinned with a splash of milk)

Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.

Spread tortilla chips in pan.

Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.


Cook’s Notes

Substitute leftover corn tortillas for the packaged chips by cutting them into strips, frying them in 375 F vegetable oil until crisp.

Drain them on paper towels as they cool. Proceed with recipe as with the store-bought chips.


Divide chilaquiles between two plates. Sprinkle some cheese and drizzle with cream.

You could also top with cilantro and guacamole – click here for a deliciously yummy Authentic Guacamole recipe.

Make some authentic Mexican inspired food.


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