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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 very 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—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. 😉

JUMP DIRECTLY TO RECIPE

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.

Her breakfast egg muffin recipe called out because, as mentioned, eggs are new pressure cooking territory in Letty’s Kitchen.

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—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. My breakfast egg muffins with Parmesan, spinach, and tomatoes came 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 seemed overcooked. 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. Release the muffins from the cups onto a kitchen towel to absorb the extra water.
  • For cooking breakfast egg muffins without a pressure cooker: Use a pot at least 8 1/2 inches wide and follow directions for stacking wire trivets and filled custard cups. 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.
  • Alternatively, you can bake the eggs in non-stick muffin tins–375° for 25 to 30 minutes. If you don’t have a silicone muffin pan, make sure the cavities are very well oiled, or the eggs will stick.

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

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4.5 from 2 votes
Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes overhead plated
Print
Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Makes 6 egg muffins. If you are planning to feed more than six persons, cook a second batch, then keep them in the fridge to reheat when you wish. When I was testing these and had extra, we reheated them in a medium-hot skillet to serve over quinoa, with tomato salsa. Robbie suggests cutting the muffins in half and sandwiching the halves between English muffins or bread, like those at the Mcfast food restaurant.

Course: Breakfast
Cuisine: Vegetarian
Servings: 6 servings.
Author: Letty Flatt| Letty's Kitchen
Ingredients
  • Nonstick cooking spray
  • 8 large eggs
  • ¼ cup (60 ml milk) (I used unsweetened almond milk)
  • ¼ teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 1 cup (30 g) fresh baby spinach, chopped
  • ½ cup (90 g) diced seeded tomato
  • 2 scallions white and green parts, sliced
  • 1/3 cup (26.6g) shredded Parmesan cheese (I used Pecorino Romano)
Instructions
  1. Spray 6 (6-ounce, or 170 g) ovenproof custard cups with nonstick cooking spray.
  2. In a large bowl, whisk the eggs, milk, salt, and pepper until just blended. Evenly divide the spinach, tomato, and scallions among the custard cups. Pour the egg mixture over the veggies. Sprinkle the Parmesan over each.

  3. Pour 1 cup (235 ml) water into the pressure cooking pot and place a trivet in the bottom. Place 3 custard cups on the trivet and place a second trivet on top. Place the remaining 3 cups on it. Lock the lid in place. Select High Pressure and 6 minutes cook time. (see note)

  4. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully open the lid and remove the cups. (see note)
Recipe Notes
  • Even at 7000 feet above sea level, with 6 minutes at High pressure, my egg muffins seemed overcooked, a bit spongy. I dropped the cooking time down to 5 minutes and they came out more custard-like.
  • The steam in the cooker dribbles onto the egg custards. It helps to release the muffins from the cups onto a kitchen towel to absorb the extra water.
  • For cooking breakfast egg muffins without a pressure cooker see the recipe details in this post.
Breakfast egg muffins with Parmesan, spinach, and tomatoes. Made easy in Instant Pot pressure cooker. #vegetarian

2 comments

  • 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 · 4 weeks ago

    • 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 · 4 weeks ago

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