Cottage Cheese Egg Bake Pressure Cooker Recipe

This creamy cottage cheese egg bake is pressure cooked to perfection for a tender, fluffy breakfast that’s quick and simple to make.

Prep Time 10

Cook Time 30

Total Time 40

Servings 6 servings

Calories 250 kcal

8 large eggs try to grab ones from chickens that roam free cause they taste better
¾ cup full-fat cottage cheese gives that rich and fluffy vibe to your bake
½ cup shredded Parmesan cheese adds a nice savory layer
3 cups roughly chopped fresh baby spinach you can swap frozen if it’s thawed and drained well
½ cup finely diced yellow onion gives a sweet punch; green onions work too for a tangier flavor
¼ teaspoon garlic powder just enough to boost the taste
¼ teaspoon fine salt you gotta bring out the flavors right
¼ teaspoon black pepper for a little kick
to taste nonstick cooking spray not for eating but to keep the bake from sticking to your dish

First, spray your pressure cooker-safe baking dish with nonstick cooking spray so the egg mixture doesn’t stick.
Whisk together the 8 large eggs with the garlic powder, salt, and black pepper in a bowl until smooth and uniform.
Stir in the cottage cheese, Parmesan cheese, fresh chopped spinach, and finely diced onion. Make sure everything is mixed evenly.
Pour the whole egg mixture into your prepared baking dish and spread it out without gaps.
Pour about a cup of water into your pressure cooker base. That broth depth matters for even steaming.
Put the baking dish on the trivet inside the cooker so it doesn’t sit in water.
Seal your lid properly, make sure the sealing ring is snug, and lock it in place. Select high pressure and set the timer for 15 minutes. The float valve will pop to confirm build up.
Once cooking is done, do a slow release to let the pressure drop gradually. That keeps the egg bake tender and creamy.

Let the egg bake cool a bit before slicing. Store leftovers wrapped tightly and reheat gently to keep moistness.