Egg Cups: Pressure Cooker Edition
These savory egg muffins with spinach, feta, and sun-dried tomatoes are quick, flavorful, and perfectly tender thanks to the magic of a pressure cooker — great for breakfast prep or a protein-packed snack.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Muffin tin 12-cup
Ingredients
Main ingredients
- Cooking spray for greasing muffin tin
- 12 Eggs fresh
- 0.5 cup Whole milk
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper freshly cracked
- 2 cups Fresh spinach roughly chopped
- 8 ounce Sun-dried tomatoes drained and chopped
- 4 ounce Feta cheese crumbled
- Flat leaf parsley minced, optional for garnish
Instructions
Instructions
- Spray your 12-cup muffin tin with cooking spray so the egg cups release easily after cooking.
- Crack the eggs into a large bowl and whisk in the whole milk, salt, and black pepper until smooth.
- Add the chopped spinach, sun-dried tomatoes, and crumbled feta. Stir to evenly combine.
- Divide the mixture evenly between the muffin cups, filling each cup but not overfilling.
- Add about 1 cup of water to the pressure cooker. Place the trivet inside and set the muffin tin on top.
- Seal the lid, set cooker to high pressure, and cook for 8 minutes. Allow pressure to release naturally. Carefully remove tin and cool slightly before serving. Garnish with parsley if desired.
Notes
Use silicone muffin cups or ramekins if no tin is available. Make ahead and store in fridge for up to 4 days, or freeze for longer storage.