Sausage and Egg Sandwiches
In order to prevent water from getting into the eggs, it is important to tightly wrap each ramekin with foil, including the bottom.
Servings Prep Time
4people 10minutes
Cook Time
9minutes
Servings Prep Time
4people 10minutes
Cook Time
9minutes
Ingredients
  • 4 large eggs
  • 2tbsp whole milk
  • 1/4tsp salt
  • 1/8tsp black pepper
  • 1 1/2cups Water
  • 4 English muffins
  • 2tsp butter
  • 4 breakfast sausage patties
  • Cheddar cheese slices4 slices
Instructions
  1. Spray four ramekins with cooking spray and set aside.
  2. In a small bowl, whisk together eggs, milk, salt, and pepper. Pour evenly into four ramekins. Wrap ramekins tightly in foil.
  3. Pour 1 1/2 cups water into Instant Pot®.
  4. Place foil-wrapped ramekins into Instant Pot®, stacked two by two. Close lid and set pressure release to Sealing.
  5. Press Manual or Pressure Cook button and adjust time to 8 minutes.
  6. While eggs are cooking, toast English muffins and spread with butter.
  7. When the timer beeps, let pressure release naturally for 2 minutes and then quick release the remaining pressure. Unlock lid and remove it.
  8. Carefully remove ramekins from Instant Pot®. Pour out water from cooking pot and put cooking pot back into Instant Pot®.
  9. Press Sauté button and place sausage patties inside Instant Pot®. Heat sausage patties, turning once, 1 minute. Remove from Instant Pot®.
  10. Remove each egg from its ramekin and place on one half of English muffin. Top each egg with a sausage patty and a slice of cheese. Place other half of the English muffin on top to create a sandwich.
Recipe Notes

PER SERVING CALORIES: 454 | FAT: 27g | PROTEIN: 24g | SODIUM: 809mg FIBER: 0g | CARBOHYDRATES: 28g | SUGAR: 1g