Tired of the same old breakfast routine? Say goodbye to frantic mornings and hello to your new favorite make-ahead meal: Instant Pot Veggie Egg Cups! These little bites of heaven are packed with protein, loaded with fresh veggies, and are unbelievably easy to whip up. In just 15 minutes, you can have a delicious, low-carb, and satisfying breakfast ready for the whole week. They’re perfectly portioned, endlessly customizable, and the ideal grab-and-go solution for anyone with a busy schedule. Let’s get cooking!
Ingredients
• (Total Time: 15 MIN| Serves: 4)
• 4 large Eggs
• ¼ cup or 60ml Half and Half
• ½ cup or 57g shredded Cheddar Cheese
• 1 cup or 150g diced Veggies (e.g., onions, mushrooms, tomatoes)
• 2 tbsp or 8g chopped fresh Cilantro
• Salt and Pepper, to taste
Instructions
1. Directions
2. In a medium bowl or large measuring cup, whisk together the eggs and half and half until smooth. Season generously with salt and pepper.
3. Gently stir in the shredded cheddar cheese, diced veggies, and chopped cilantro.
4. Pour 1 cup of water into the bottom of your Instant Pot and place the trivet inside.
5. Lightly grease four small, heat-safe jars (like 4-ounce mason jars). Divide the egg mixture evenly among the jars.
6. Place the lids on the jars and screw them on until just ‘fingertip tight.’ Do not overtighten. Carefully place the jars on the trivet.
7. Secure the Instant Pot lid and set the steam release valve to the ‘Sealing’ position. Cook on HIGH pressure for 5 minutes.
8. Once the cooking time is complete, perform a quick release of the pressure.
9. Carefully remove the hot jars using tongs or oven mitts. Let cool slightly before serving.
Nutritional Information
• Nutrition Information
• Per Serving: Calories 115 | Total Fat 9g | Net Carbs 2g | Protein 9g | Fiber 0.6g
Pro Tips
• For easy cleanup and to prevent sticking, be sure to lightly grease the inside of your jars with oil or non-stick spray before adding the egg mixture.
• Do not overtighten the jar lids. Sealing them ‘fingertip tight’ allows steam to escape during the pressure cooking process, preventing the glass from cracking.
• Feel free to customize! Swap the cheddar for feta or Swiss, and try other veggies like spinach, bell peppers, or broccoli. Just be sure to dice them finely.
• These egg cups are perfect for meal prep. Store them in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds for a quick breakfast.
