Brunch is the perfect opportunity to indulge in comforting, hearty meals that bring everyone together. These savory pressure-cooked egg cups are an ideal blend of simplicity and flavor, making them a must-try this season. With just four ingredients, you can create a delightful dish that warms the heart and satisfies the palate.

Why I Love This Recipe

I stumbled upon this recipe during a busy Sunday morning when I wanted something delicious yet easy to prepare. The combination of eggs, cheese, and vegetables cooked perfectly in the pressure cooker blew me away! It quickly became a family favorite, and I love how versatile they are for any occasion.

Why You’ll Love It Too

  • Quick and easy to prepare in just 20 minutes
  • Perfect for family brunch gatherings
  • Customizable with your choice of vegetables and cheese
  • Comforting flavors that everyone will enjoy
  • Great source of protein to kickstart your day

Ingredient Notes

The four main ingredients are eggs, cheese, diced bell peppers, and cooked ham. For eggs, use large eggs for the best results. Any type of cheese works, but I recommend cheddar for its strong flavor. You can substitute diced bell peppers with spinach or any seasonal vegetables. Cooked ham can be swapped for turkey or left out for a vegetarian option.

Step-by-Step Instructions

  1. Step 1: In a bowl, whisk together 6 large eggs until well combined, then stir in 1 cup of shredded cheddar cheese.
  2. Step 2: Add 1 cup of diced bell peppers and 1 cup of chopped cooked ham to the egg mixture and stir until evenly distributed.
  3. Step 3: Pour the mixture into greased silicone muffin cups, filling each about three-quarters full.
  4. Step 4: Pour 1 cup of water into the pressure cooker, then place the muffin cups on the steaming rack inside.
  5. Step 5: Secure the lid and cook on high pressure for 10 minutes, then allow for a natural release for 5 minutes before carefully removing the lid.

Things I’ve Learned

Always grease the silicone muffin cups well to prevent sticking. If the egg cups don’t come out easily, run a knife around the edges. These egg cups are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 30-45 seconds. You can make them ahead of time and serve them warm at your brunch gathering.

FAQs

Q: Can I substitute any of the ingredients?

A: Yes, most ingredients can be substituted with similar alternatives while maintaining the overall flavor profile.

Q: How should I store leftovers?

A: Store covered in the refrigerator for up to 3 days for best quality and freshness.

Four-Ingredient Savory Pressure-Cooked Egg Cups

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup diced bell peppers
  • 1 cup chopped cooked ham

Instructions

  1. In a bowl, whisk together 6 large eggs until well combined, then stir in 1 cup of shredded cheddar cheese.
  2. Add 1 cup of diced bell peppers and 1 cup of chopped cooked ham to the egg mixture and stir until evenly distributed.
  3. Pour the mixture into greased silicone muffin cups, filling each about three-quarters full.
  4. Pour 1 cup of water into the pressure cooker, then place the muffin cups on the steaming rack inside.
  5. Secure the lid and cook on high pressure for 10 minutes, then allow for a natural release for 5 minutes before carefully removing the lid.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!