Instant Pot Egg & Cheese Breakfast Sandwiches
These easy Egg & Cheese Breakfast Sandwiches (aka Egg McMuffins) are easy to make—cook the eggs in silicone trays in your Instant Pot while you toast the English muffins, then finish with Canadian bacon and cheese.
WHY YOU’LL LOVE THIS RECIPE
This fast-food classic breakfast sandwich features eggs, cheese, and Canadian bacon on a toasted, buttered English muffin. But when you make it in your pressure cooker, it’s mostly hands off, so it’s a great way to start your day.
These sandwiches are the perfect breakfast-food mashup, made famous by McDonald’s egg McMuffin. Only these sandwiches are homemade and don’t take any longer it would to run to the drive through.
I love that I don’t’ have to keep an eye on the eggs while they cook; instead, I can toast the muffins and have them ready to go.
Looking for more Instant Pot egg recipes? The pressure cooker makes eggs easy! Try our Ham & Cheese Quiche, Easy Instant Pot Egg Bites, and Hard-Boiled Eggs.
INGREDIENTS YOU NEED To Make Egg McMuffin Breakfast Sandwiches
Egg McMuffins are a simple sandwich, easy to make with just six ingredients:
- Large eggs: We tested this recipe with large eggs from the grocery store.
- Seasonings: We just used salt and pepper to taste, but you can season your egg however you’d like.
- Canadian bacon: We strongly prefer thin-sliced Canadian bacon in this breakfast sandwich. Our favorite that we’ve tried is just from Costco (Hormel Thin Cut from Costco).
- American cheese: Generally we use fancier cheeses, but since the original fast food version uses American, that’s what we use here. It’s great for melting without needing to toast it..
- English muffins: Use your favorite brand—we just used Thomas’ Nooks and Crannies original.
- Butter: This ingredient is optional, but if you’re going for traditional flavor, just a thin spread of butter on the toasted English muffins is just the thing.
(Also, I’m delighted at how this simple sandwich managed to have three countries represented in the ingredients list. AND even more delighted that neither Canadian bacon nor English muffins are called by those terms in those countries.)
How to Make Egg and Cheese Breakfast Sandwiches in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, Cosori, or Power Pressure Cooker XL.
This recipe can make up to six eggs at a time if you have a dehydrating rack OR two eggs at a time if you just have a low trivet.
Prepare the silicone trays by spraying generously with nonstick cooking spray.
Crack an egg into one silicone tray, then puncture the yolk and stir gently to loosen the whites so they evenly cover the bottom of the silicone tray. Season to taste. Repeat for the number of eggs you wish to cook.
Pour 1 cup water into your pressure cooking pot.
Place your dehydrating rack into the cooking pot, then carefully place two of the prepared silicone trays on top. (In some models of pressure cookers, you’ll need to gently press the silicone trays together to keep them on the rack.) Next, put a dehydrating tray in the middle rack above the eggs, then repeat with two more silicone trays. Then, place a third dehydrating tray on the top rack and repeat with the remaining silicone trays.
(Some racks it’s easier to stack as you go, others it is easier to fill and then move. Do what works best for you.)
Check that the silicone gasket is in place and lock the lid. Cook at High Pressure with a 4 minute cook time and a 2 minute natural pressure release.
While the eggs are cooking, cut the English muffins in half and toast, then spread a little butter on top of the toasted muffins, if desired. Set aside.
When the valve drops, use silicone mini mitts to remove the eggs, either all at once or one silicone tray at a time. If needed, use the corner of a paper towel to absorb any water that may have dripped
Cool until you can handle the silicone trays, then gently pull the sides away from the egg to remove the egg bites.
To serve these, I like to place a thin slice of Canadian bacon on the bottom half of the toasted English muffin. Put the cooked egg in the middle, then top with a slice of American cheese and the top of the English muffin. Serve immediately.
Products needed to Make Instant Pot Breakfast Sandwiches
Silicone trays
Remember these 4-inch silicone trays from our Deep-Dish Air Fryer Chocolate Chip Cookies?
I love how versatile these trays are—they work in the pressure cooker, air fryer, and traditional oven!
Dehydrator rack
In order to make six at a time, we needed a multi-level rack. We were really happy with how this round dehydrator rack worked for this recipe. We really like how this rack has a little handle at the top, which makes it easier to remove.
If you’re using this dehydrator rack, we placed the silicone trays on the bottom layer, the middle layer, and the top layer. (We removed and left out the second and fourth layer.)
You can also use this thicker mesh rack, which we also use in our air fryer.
In a pinch, you could place a trivet directly on top of the silicone trays—just make sure you offset the silicone trays above and below so they’re not stacked directly on top of each other.
Mini mitts, retriever tongs, or a sling
Ultimately, you’ll need a way to remove the hot silicone trays from the pressure cooker. If you’re not using the dehydrator rack we listed, you’ll need something to help you handle the hot pans like:
- Mini mitts
- Retriever tongs
- Sling
- Silicone gloves with fingers
Frequently Asked Questions about Homemade Breakfast Sandwiches
This works really well to make an egg whites–only mcmuffin! Use 1/4 cup liquid egg whites with no other change to the recipe.
You definitely can. Just know that if you stir the eggs until they’re scrambled, the very top will have a slightly different texture to it.
We switch it up all the time. I like to use a pre-cooked sausage patty like Jimmy Dean’s Original. I usually heat up the sausages on a skillet on the stovetop while the eggs cook, but you could also use the saute setting before or after you pressure cook the eggs.
I like to reheat these in the microwave adjusted to 50% power in 30 second increments until they reach my desired temperature. Works great!
What do you have on hand? These will cook up great in mini 4oz mason jars, mini ramekins, oven-safe glass bowls, or even silicone muffin cups.
The timing for each of those will depend on the thickness of the container as well as the thickness of the egg mixture inside the containers.
MORE Instant Pot Breakfast Recipes
Use your Instant Pot to whip up a fabulous start to your day with one of these delicious recipes:
- Strawberries & Cream Steel Cut Oats combine fresh, sweet strawberries and high-fiber oats for a lasting breakfast option.
- Our easy Citrus Monkey Bread has just 7 ingredients and gets a bold citrus flavor from a simple lemon-orange glaze.
- Caprese Breakfast Casserole is a savory, cheesy breakfast option made with classic Italian flavor from cheese, sausage and tomatoes.
- This Instant Pot Farmer’s Breakfast, from 365 Days of Slow + Pressure Cooking, pressure cooks the potatoes and then sautés the bacon and eggs.
- Brown Sugar Breakfast Quinoa, from Tried Tested and True, is a simple breakfast porridge made with this super grain.
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Instant Pot Breakfast Sandwiches with Egg, Cheese, and Canadian Bacon
Equipment
Ingredients
- 6 large eggs
- Freshly ground salt and black pepper
- 6 slices thinly sliced canadian bacon
- 6 slices American cheese
- 6 English muffins
- Butter softened, for serving
Instructions
- Generously spray six silicone egg trays with nonstick cooking spray. Pour 1 cup water into the pressure cooking pot.
- Crack each egg into one silicone tray, puncture the yolk with a fork, and stir lightly. Season to taste with salt and pepper.
- Carefully place the rack into the pressure cooking pot. Place two silicone egg trays on an evenly spaced dehydrating rack. (Some racks it’s easier to stack as you go, others it is easier to fill and then move. Do what works best for you.) Lock the lid in place. Select High Pressure and 4 minutes cook time. (Take a minute off the cook time if you prefer softer eggs.)
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 2 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid and use the sling to remove the trays. Allow to cool until the silicone trays are cool enough to handle, then gently squeeze to remove the egg bites from the silicone trays.
- While the eggs are cooking, toast the English muffins and top with a slice of Canadian bacon and American cheese. Spread a little butter on the English muffins, then assemble the sandwiches and serve immediately.
Notes
Nutrition
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New method for older recipe! We are camping and these are a favorite. But it took ages in the past due to limitations of a 30a RV -and having to make one egg in microwave in glass ramekin, then toast the muffin since the micrwabe + toaster exceeded 30 amps. Now I have my Rio wide I can skip microwave completely and cook both eggs at once. We grill our breakfast sausage patties – I will not fry in my rig. This saves so much time. Thankyou!