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 ½ teaspoons salt, or to taste
- 1 ½ teaspoons ground black pepper, or to taste
- 1 cup chopped spinach
- ¾ cup shredded Muenster cheese
- ½ cup chopped onion
Directions
Step 1
Beat eggs in a medium bowl until yellow and frothy. Add garlic, salt, and pepper.
Step 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.
Step 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.
Step 4
Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes.
Tips
Feel free to interchange vegetables for more variety.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 187 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat5g | 27% |
Cholesterol341mg | 114% |
Sodium798mg | 35% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 2% |
Total Sugars1g | |
Protein15g | |
Vitamin C3mg | 13% |
Calcium159mg | 12% |
Iron2mg | 11% |
Potassium198mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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