Pressure-Cooked Broccoli Egg Cups

Total Time Prep/total: 25 min.
Yield 4 servings
Test Kitchen Approved
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

Directions

  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.
  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.

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
Recipe Creator

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