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Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes

Happy muffintalk Monday! Today’s muffins are breakfast muffins, vibrant easy-to-make healthy Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes!

Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes | Letty's Kitchen

A mix of eggs, fresh veggies, and salty cheese, cooked, sort of poached, in individual cups–call them savory personal custards. And guess what? They’re cooked in the Instant Pot pressure cooker.

CLICK HERE to Pin Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes.


This was my first time cooking eggs this way. At our house, many a legume, creamy risotto, and all my favorite soups come out of the pressure cooker, just never, until now, eggs.

I figured it was time to give them a go. With a second wire trivet for stacking the cups, 6 custards cook in one batch.

Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes overhead plated

Once done and cooled, the egg muffins keep well in the fridge, which is nice for planning ahead. That way they’re ready to reheat for a sit-at-the-table meal, served simply with a side of toast and salsa.

When you need a quick grab and go breakfast, pop one in the oven or microwave and you’re covered. And of course you can make the muffins and eat them all in the same 20 minutes. 😉

Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes stacked

This recipe comes from The Electric Pressure Cooker Cookbook, a new cookbook by Barbara of the blog Pressure Cooking Today. Because Barbara knows I am a huge pressure cooker fan and a fairly new convert to the Instant Pot, she sent me a copy of her book.

Barbara’s breakfast egg muffin recipe called out from the pages, especially because eggs would be new pressure cooking territory for me.

Ready to cook Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes


  • Space cadet here had a couple of kitchen fails along the way. I learned that if there is no water in the pot, nothing happens. Mind you I did it twice. Locked the lid in place, set the timer, and opened the lid to cups filled with cold custard, the same as before locking the lid. Huh? Check recipe. Oh. Don’t forget to pour that cup of water in the bottom.
  • The next time I forgot to sprinkle cheese on top before cooking. Without the weight of the sharp salty cheese, the spinach floated to the top. It was good for eye appeal, except breakfast egg muffins are much tastier with Parmesan cheese. Lesson here: Don’t forget the cheese.

bite from Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes

Third time’s a charm. Done right, breakfast egg muffins with Parmesan, spinach, and tomatoes turn out beautifully!

Many of the recipes in The Electric Pressure Cooker Cookbook are for meat eaters. Vegetarians will be tempted by Eggplant Lasagne Rolls, most of the rice dishes, like Brown Rice Fiesta Bake, and especially those of us with a sweet tooth, the desserts, all 15 of them!

Pressure cooker cheesecakes are said to come out silky smooth—soon I’ll be finding out for myself. Barbara also blogs at Barbara Bakes and she knows her desserts. You know me, I’ll probably give the ones in this cookbook a healthier twist. Barbara won’t mind.

This cookbook would be a spot on gift for someone who’s caught the Instant Pot fever of late. The first 20 pages detail how to get the most from your electric pressure cooker and those pages alone could be worth the price of admission. Not to mention all the tempting fast and foolproof recipes….

Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes recipe details:

  • At 6 minutes High pressure, even at 7000 feet above sea level, my egg muffins looked overcooked so I cut the cooking time down to 5 minutes and they came out more custard-like.
  • The steam in the cooker dribbles onto the egg custards. To quickly absorb the extra water, pop the muffins from the cups onto a kitchen towel.

How to cook breakfast egg muffins without a pressure cooker:

  •  Use a saucepan at least 8 1/2 inches wide. Stack the wire trivets and filled custard cups as for pressure cooking. Add water up to the level of the bottom trivet. Cover the pan and place over medium flame. After the water comes to a simmer, let the egg muffins cook until they are set, 15 to 20 minutes.
  • Or bake the eggs in non-stick muffin tins–375° for 25 to 30 minutes. Those silicone muffing pans are perfect for breakfast egg muffins, but if you don’t have a silicone muffin pan, oil the cavities are very well or the eggs will stick.

Make it a fabulous week–get in the kitchen and try a new recipe!

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Nutrition Facts
Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes
Amount Per Serving
Calories 111 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 224mg75%
Sodium 265mg12%
Potassium 149mg4%
Carbohydrates 1g0%
Protein 9g18%
Vitamin A 950IU19%
Vitamin C 3.9mg5%
Calcium 112mg11%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.


  • Benjamin

    The recipe looks delicious.
    I don’t want to add yet another kitchen appliance to my shelves just now.
    Do you have any modifications for regular pressure cooker which I use on my gas range? Time, etc?
    Thank you. Reply · 20 November, 2017

    • Hi Benjamin,
      Thank you for asking. I get that you don’t want to add another tool to the kitchen! I added instructions to the recipe post for cooking breakfast egg muffins without a pressure cooker. Reply · 21 November, 2017

  • Beth

    “Shredded” parmesan means the stuff in a bag and not the powder in a cannister, right? Reply · 25 July, 2018

    • Hi Beth,
      Yes. Never the stuff in the green cannister. I call it salty sawdust! 😉 Reply · 26 July, 2018

  • Do you set the 2nd trivet on top of the custard cups? Reply · 24 September, 2018

    • Yes, the second trivet goes directly on the top of the first layer of custard cups. Reply · 24 September, 2018

  • manade

    if I have to do it with 3 eggs in the instant pot , how long should I pressure it in manual mode ? Reply · 9 April, 2019

    • Hi, I’m guessing you mean you are only making a half recipe, am I right? The times should be the same as for 6 custard cups–I find 5 minutes in Manual mode the best, with 5 minutes natural pressure release followed immediately with turning the top dial to Vent. I hope this helps. Reply · 9 April, 2019

  • Carolyn Sterrett

    While the taste here was good. I had a few problems. I didn’t have a trivet so I used a piece of heavy duty foil and the cheese on the lower cups stuck to the foil. Note to self and others, have trivet when making this! Thanks for the idea, though and I will invest in a couple of trivets. I saw the link you provided for the trivets on Amazon. Reply · 3 April, 2020

    • Thanks Carolyn. I bought a trivet to review this recipe from Barbara’s cookbook. I’m glad you felt comfortable making do with what you had. Too bad the cheese stuck to the foil–not what we wanted, right? Thanks for the feednback. Reply · 4 April, 2020

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