These egg cups in an Instant Pot are perfect for breakfast on the go. Packed with spinach, onion, garlic, and cheese, they have a lot of flavors.
Ingredients
- 12 eggs
- 1 teaspoon granulated garlic
- 1.5 teaspoons salt , or to taste
- 1.5 teaspoons ground black pepper , or to taste
- 1 cup chopped spinach
- 0.75 cups shredded Muenster cheese
- 0.5 cups chopped onion
Instructions
-
1
Beat eggs in a medium bowl until yellow and frothy. Add garlic, salt, and pepper.
-
2
Toss spinach, Muenster cheese, and onion together in a small bowl. Divide evenly among the cavities of a silicone egg mold. Pour beaten eggs into each cavity, filling each 3/4 full. Cover mold with aluminum foil.
-
3
Pour 1/2 cup water into a multi-functional pressure cooker, such as Instant Pot. Place egg mold inside. Close and lock the lid, sealing the vent. Select Steam function; set timer for 13 minutes.
-
4
Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts
Per serving
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