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; 1 cup water

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

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.