Egg muffins “bake” up light and fluffy in the pressure cooker. Sort of like a quiche without the crust. If you’re trying to eat less carbs or counting calories, then these bacon, egg & cheese “muffins” are a perfect way to start the day. With only about 130 calories per muffin, it’s a quick, portable eat on the run meal that you can feel good about.
I love cooking hard boiled eggs in the pressure cooker, so I was excited to try Kalyn’s Kitchen popular Egg Muffin recipe in the pressure cooker. Kalyn bakes her egg muffins in the oven, but sometimes it’s nice not to have to heat up the oven.
I had some croissants in the freezer so I made an Egg Muffin Croissant. If you had English muffins you could make an Egg Muffin Muffin Sandwich. The egg muffins reheat really well. I had one for breakfast the next day with a slice of toast and it kept me satisfied until a late lunch.
You can change up your “muffin” to suit your tastes. If you prefer to make bigger muffins filled with more veggies, try making them in glass custard cups. I plan to try that soon.
- 4 eggs
- 1/4 teaspoon lemon pepper seasoning
- 4 tablespoons shredded cheddar/Jack cheese
- 1 green onion, diced
- 4 slices precooked bacon, crumbled
- Put the steamer basket in the pressure cooker pot and add 1 1/2 cups water.
- Break eggs into a large measuring bowl with pour spout, add lemon pepper, and beat well. Divide the cheese, bacon and green onion evenly between the four silicon muffin cups. Pour the beaten eggs into each muffin cup and stir with a fork to combine.
- Place muffin cups on steamer basket. Cover and lock lid in place. Select High Pressure and 8 minutes cook time. When timer beeps, turn off, wait two minutes, then use a quick pressure release.
- Carefully open the lid, lift out the steamer basket, and remove muffin cups.
- Serve immediately or muffins will keep more than a week in the refrigerator. Microwave on high about 30 seconds to reheat.
Have you tried making hard boiled eggs in the pressure cooker yet? You’ll get perfect eggs every time.
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