Broccoli-Cheddar Egg Muffins
Broccoli-Cheddar Egg Muffins
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Here is a protein-and-vegetable-spiked way to start your day on mornings
when you need to be out the door fast. These high-protein, three-bite muffins
are adult and kid friendly, and you can substitute 1 cup of any chopped
vegetable for the broccoli, if you like. For a portable meal, sandwich one in a
toasted whole-wheat English muffin, wrap it in a napkin, and be on your way
with breakfast in tow.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
7 servings
|
Ingredients
- 3 large eggs
- 3/4 ounce wedge Laughing Cow light Swiss cheese OR
- 1 1/2 tablespoons cream cheese
- 1 cup broccoli florets chopped
- 1 green onion white and green parts, thinly sliced
- 1/4 cup shredded Cheddar cheese
Ingredients
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Instructions
- In a wide mouthed
1-pint Mason jar, combine the eggs and Laughing Cow cheese. Using an immersion blender, blend for about 15 seconds, just until smooth. - Pour
1 cup water into the Instant Pot. Generously grease 7 silicone muffin cups with butter, making sure to coat all of the ridges well. Place the muffin cups on a long-handled silicone steam rack. - Sprinkle the broccoli and green onions among the muffin cups, then pour in the egg mixture, dividing it evenly and filling each cup about half full. Sprinkle the cups evenly with the Cheddar cheese. Holding the handles of the steam rack, carefully lower the muffin cups into the pot. If necessary, clasp together the handles of the steam rack.
- Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 8 minutes at low pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. The egg muffins will have puffed up quite a bit during cooking, but they will deflate and settle as they cool. Wearing heat-resistant mitts, grasp the handles of the steam rack and lift the muffin cups out of the pot. Let the muffins cool for about 5 minutes, until you are able to comfortably handle them.
- To unmold, pull the sides of the muffin cups away from the muffins and transfer the muffins to plates. Serve warm.
The Ultimate Instant Pot Healthy Cookbook sets itself apart from other less comprehensive books with 150 nutritious recipes covering every meal of the day–all well tested and authorized by Instant Pot for perfect results every time. Instant Pot expert Coco Morante lightens up traditional favorites with nutrient-rich recipes made with whole foods, natural sweeteners, and gluten- and dairy-free options, while retaining the ease of preparation and deliciously home-cooked flavors that make the Instant Pot so popular. This is the only book you’ll need when looking for wholesome breakfasts, lunches, dinner, snacks, staples, and desserts the whole family will love, from Quinoa Muesli Bowls to Tomatillo Chicken Chili to Seafood Risotto to Greek Yogurt Cheesecake. With this ultimate cookbook, eating well has never been so simple.
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