Danielle’s husband explains how he makes Egg Muffins in the Pressure Cooker.
RECIPE:
6 eggs beaten
6 egg whites equivalent beaten
1/2 each medium yellow and red bell pepper
4oz chopped pancetta
1 med onion chopped
1/2 cup grated cheese
3-4 green onions chopped
Garlic powder
Nonsalt seasoning blend
Salt and Pepper
Other suggestions for veggies:
1 medium onion chopped
1 cup finely chopped mushrooms
4 oz chopped pancetta
4oz crumbled goat cheese
3-4 green onions
Directions: Saute onion until caramelized (about 10 min) Add peppers and saute till softened, add pancetta and cook till rendered.
At the same time add egg and egg whites together in a medium bowl and beat, season with garlic, seasoning blend and salt and pepper and add green onions.
Spray all 6 ramekins with non-stick spray
Add cooked mixture to each ramekin evenly
Add egg mixture to each ramekin evenly
Add cheese to top and with a fork mix all together in ramekin. Place silicone lids on ramekins
Add 1 cup of water to bottom of the pressure cooker Place steam rack with ramekins in pressure cooker Close and lock lid Select Manual on HIGH pressure for 10 minutes. When it beeps, Quick Release pressure and carefully unlock lid
Serve hot, or put on lid and refrigerate.
Alternate cooking in the oven:
Preheat oven at 350 degrees Place cooked mixture in large muffin pan, evenly spread between 6 muffins Evenly place the egg mixture in each 6 muffins Add cheese evenly and mix in each 6 muffins. Bake for 20 min. Check with a toothpick to ensure middle is cooked. Eat warm or place in containers in refrigerator.
These can easily be reheated for about 45 seconds in the microwave!
