Pressure-Cooked Broccoli Egg Cups
Serving brunch? These delicious Instant Pot egg cups are filled with crunchy bites of broccoli and served in ramekins. I promise your company will love this tasty recipe! —Edna Hoffman, Hebron, Indiana
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 and coarsely chopped
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