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
- eggs: 12 piece
- granulated garlic: 1 tsp
- ½ teaspoons salt: 1 piece (to taste)
- ½ teaspoons ground black pepper: 1 piece (to taste)
- spinach: 1 cup (chopped)
- Muenster cheese: 0.75 cup (shredded)
- onion: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Beat eggs in a medium bowl until yellow and frothy. Add garlic, salt, and pepper.
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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.
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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.
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Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes.
