Pressure-Cooked Broccoli Egg Cups
TOTAL TIME: Prep/total: 25 min.
YIELD: 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
Ingredients
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7 large eggs
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1-1/2 cups half-and-half cream
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3 tablespoons shredded Swiss cheese
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2 teaspoons minced fresh parsley
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1 teaspoon minced fresh basil
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1/4 teaspoon salt
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1/8 teaspoon cayenne pepper
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1 to 1-1/2 cups frozen broccoli florets, thawed and coarsely chopped
Directions
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1.
Whisk 3 eggs with next 6 ingredients; pour into 4 greased 1-pint canning jars. Divide broccoli among jars; top each with 1 egg.
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2.
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.
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