Tired of the same old breakfast routine? Say goodbye to frantic mornings and hello to these incredibly fluffy and flavorful Cheesy Egg Muffins! Made effortlessly in the Instant Pot, these protein-packed bites are the ultimate grab-and-go meal. Loaded with crispy bacon, zesty Pepper Jack cheese, and fresh green onions, they’re a delicious, low-carb way to fuel your day. Let’s get cooking!
Ingredients
• ¼ cup / 28g shredded Pepper Jack Cheese
• 4 slices bacon
• 4 large eggs
• 1 green onion, chopped
• ⅛ teaspoon / a pinch of garlic powder
• ⅛ teaspoon / a pinch of black pepper
• ¼ teaspoon / 1.5g salt
• 1 ½ cups / 355ml water
Instructions
1. Directions
2. Select the SAUTE function on your Instant Pot. Add the bacon slices and cook until perfectly crispy, about 5-7 minutes.2. Remove the bacon and set it aside on a paper towel-lined plate. Carefully wipe any excess grease from the Instant Pot liner.3. Pour the water into the pot and place the trivet or steam rack inside.4. In a medium bowl, whisk the eggs, salt, pepper, and garlic powder until smooth and frothy.5. Crumble the cooked bacon and add it to the egg mixture.6. Gently stir in the shredded Pepper Jack cheese and chopped green onion.7. Evenly divide the egg mixture among 4 silicone muffin cups. For best results, lightly grease the cups beforehand.8. Carefully place the filled muffin cups onto the rack inside the Instant Pot.9. Secure the lid, set the steam release valve to ‘Sealing’, and pressure cook on HIGH for 8 minutes.10. Once the cooking cycle is complete, allow the pressure to release naturally for 2 minutes, then perform a quick release to vent the remaining steam.11. Carefully remove the egg muffins from the Instant Pot, let them cool slightly, and serve warm.
Nutritional Information
• Nutrition Information
• Per Serving: Calories 282 | Total Fats 12g | Net Carbs: 1g | Protein 24g | Fiber: 16g
Pro Tips
• Make a double batch! These egg muffins store beautifully in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30 seconds.
• Customize your muffins by swapping the bacon for cooked sausage or adding finely chopped veggies like bell peppers or spinach.
• For easy removal, lightly spray your silicone muffin cups with cooking spray before pouring in the egg mixture.
• Cover the silicone cups loosely with a piece of aluminum foil before cooking to prevent condensation from dripping onto the eggs.
FAQ
Q: Can I use different ingredients in these egg muffins
A: Absolutely! Feel free to customize your muffins by swapping the bacon for cooked sausage or adding finely chopped vegetables like bell peppers or spinach for extra flavor and nutrients.
Q: How do I store and reheat Instant Pot egg muffins
A: Store the egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave them for about 30 seconds until warm.
Q: Why are my egg muffins watery on top
A: To prevent condensation from dripping onto the eggs during pressure cooking, you can loosely cover the silicone cups with a piece of aluminum foil before securing the Instant Pot lid.
Q: Do I have to use silicone muffin cups
A: Silicone muffin cups work best for this recipe as they are flexible and heat-safe for the Instant Pot. For easy removal, be sure to lightly grease them with cooking spray before adding the egg mixture.
