Egg “muffins” are a staple in our house, my sons absolutely love them! And I’m so glad that I found a way to make them in the Instant Pot.
If you’re new to the Instant Pot, start here:
Grab the Ingredients and let’s get started!
For this recipe you can use either 1/2 cup of Greek yogurt or 1/2 cup of cottage cheese. Either will work!
Feel free to add what you like, 1/2 cup of vegetables of your choice and 1/4 cup of bacon or sausage if you’d like. We love to switch it up and add new things to our egg muffins so have fun with it!!
Start by adding all of the ingredients to a bowl or blender. Mix well.
For the next step, you’ll need some silicone Muffins tins. These are the ones I use!
Spray the muffin tins with non stick cooking spray.
Fill the liners about 3/4 of the way full. I was able to make 10 Muffins with this recipe.
Place 1 cup of water in the bottom of the Instant Pot, then place the muffin tins on a trivet and lower the trivet into the Instant Pot. This is where having two Instant Pots comes in handy!! 🙂
Place the lid on the Instant Pot and press the “Steam” button. Adjust the time to 8 minutes.
When the timer is up, allow the pressure to release naturally, this will take about 15 minutes.
Use a butter knife to loosen the Muffins if needed, and enjoy!
Feel free to share with your Instant Pot friends!
Here are the products I used today: