Mornings are busy. Maybe you’re rushing to get to work, to get to the gym, or to get your kids onto the bus on time. If your morning is spent running around, these handy Egg Muffins to Go made in no time at all in the Instant Pot® make it easy to get a quick veggie-filled, protein-packed bite on your way out the door.
• Hands-On Time: 10 minutes
• Cook Time: 15 minutes
1 Press the Sauté button on Instant Pot®. Heat olive oil. Add bacon and onion and stir-fry 3–5 minutes until onions are translucent. Transfer mixture to a small bowl to cool.
2 In a medium bowl, whisk together eggs, Italian seasoning, salt, black pepper, cheese, tomatoes, and spinach. Stir in cooled bacon mixture.
3 Place trivet into Instant Pot®. Pour in water. Place steamer basket on trivet.
4 Distribute egg mixture evenly among 6 silicone muffin cups. Carefully place cups on steamer basket. Lock lid.
5 Press the Manual button and adjust time to 8 minutes. When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
6 Remove egg muffins and serve warm.