PRESSURE-COOKED BROCCOLI EGG CUPS
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
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 274 calories, Fat 19g fat (10g saturated fat), Cholesterol 375mg cholesterol, Sodium 333mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
BROCCOLI EGG CUPS
Found on TOH website and this is fabulous breakfast!! I used Swiss cheese for my hubby and low-fat cheddar for myself and the kids. I hope you enjoy it as much as we have!
Provided by HokiesMom
Categories Breakfast
Time 50m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Grease six 8-oz. ramekins; set aside. Preheat oven to 350°F.
- In a large saucepan, bring 3 cups water to a boil. Add broccoli; cover and boil for 3 minutes. (I used the microwave -- Place broccoli in a microwave safe dish and add about a 1/2 cup water and cook on HIGH for 3 minutes). Drain and immediately place broccoli in ice water. Drain and pat dry.
- In a large bowl, whisk 4 eggs, cream, cheese, parsley, salt, basil and cayenne; pour into prepared dishes. Break an additional egg into each dish; place broccoli around each egg.
- Bake at 350° for 30-35 minutes or until set.
Nutrition Facts : Calories 275.9, Fat 18.8, SaturatedFat 9.2, Cholesterol 344, Sodium 387.6, Carbohydrate 11.1, Fiber 2.7, Sugar 2.2, Protein 16.9
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