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Pressure-Cooked Broccoli Egg Cups

Name: Pressure-Cooked Broccoli Egg Cups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
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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Test Kitchen Approved

Total Time

Prep/total: 25 min.

Makes

4 servings

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

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

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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

Directions

Whisk 3 eggs with next 6 ingredients; pour into 4 greased 1-pint canning jars. Divide broccoli among jars; top each with 1 egg.
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place jars on trivet. Center lids on jars; screw on bands until fingertip tight. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Remove lid; using tongs, remove jars. Let stand 3 minutes before serving.

Nutrition Facts

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

Pressure-Cooked Broccoli Egg Cups

Total Time

Makes

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