4.88 from 8 votes
Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes overhead plated
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.
Calories: 111 kcal
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