Pressure Cooked Broccoli Egg Cups Recipe

Pressure Cooked Broccoli Egg Cups Recipe
Pressure Cooked Broccoli Egg Cups Recipe photo by Taste of Home
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Pressure Cooked Broccoli Egg Cups Recipe

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Serving brunch? This delicious egg bake is filled with crunchy bites of broccoli and served in ramekins. I promise your company will love it!—Edna Hoffman, Hebron, Indiana
MAKES:
4 servings
TOTAL TIME:
Prep/total: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/total: 25 min.

Ingredients

  • 7 large eggs
  • 1-1/2 cups half-and-half cream
  • 3 tablespoons shredded Swiss cheese
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 to 1-1/2 cups frozen broccoli florets, thawed
  • 1 cup water

Directions

Whisk three eggs with next six ingredients; pour into four greased 8-ounce ramekins. Divide broccoli among ramekins; top each with one remaining egg.
Add 1 cup water and trivet insert to a 6-qt. electric pressure cooker. Place ramekins on trivet, offset-stacking as needed, and covering loosely with foil. Lock lid; make sure vent is closed. Select steam setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturers' directions. Remove lid; using tongs, remove ramekins. Let stand 3 minutes before serving. Yield: 4 servings.
Originally published as Sunday Brunch Broccoli Egg Cups in Slow Cooker 2017 2017, p237

Nutritional Facts

1 serving: 274 calories, 19g fat (10g saturated fat), 375mg cholesterol, 333mg sodium, 5g carbohydrate (4g sugars, 1g fiber), 16g protein.

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  • 7 large eggs
  • 1-1/2 cups half-and-half cream
  • 3 tablespoons shredded Swiss cheese
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 to 1-1/2 cups frozen broccoli florets, thawed
  • 1 cup water
  1. Whisk three eggs with next six ingredients; pour into four greased 8-ounce ramekins. Divide broccoli among ramekins; top each with one remaining egg.
  2. Add 1 cup water and trivet insert to a 6-qt. electric pressure cooker. Place ramekins on trivet, offset-stacking as needed, and covering loosely with foil. Lock lid; make sure vent is closed. Select steam setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturers' directions. Remove lid; using tongs, remove ramekins. Let stand 3 minutes before serving. Yield: 4 servings.
Originally published as Sunday Brunch Broccoli Egg Cups in Slow Cooker 2017 2017, p237

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