This breakfast is optimal for those mornings spent running around with no time to spare. Whisk yourself away to Italy with these egg muffins made in no time at all. The Instant Pot® makes it easy to get a quick vegetable-filled, protein-packed bite on your way out the door.
• Hands-On Time: 10 minutes
• Cook Time: 15 minutes
Serves 3
1 tablespoon avocado oil
1 small yellow onion, peeled and diced
4 large eggs
2 teaspoons Italian seasoning
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon nutritional yeast
4 ounces prosciutto, torn into pieces
1 small Roma tomato, seeded and diced
1/4 cup chopped fresh spinach
1 cup water
1 Press the Sauté button on the Instant Pot® and heat oil. Add onion and stir-fry 3–5 minutes until translucent. Transfer onion to a small bowl to cool.
2 In a medium bowl, whisk together eggs, Italian seasoning, salt, pepper, yeast, prosciutto, tomato, and spinach. Stir in cooled onion mixture. Distribute egg mixture evenly among 6 lightly greased silicone cupcake liners.
3 Add water to the Instant Pot® and insert trivet. Place steamer basket on trivet. Carefully place muffin cups on steamer basket. Lock lid. Press Manual or Pressure Cook button and adjust time to 8 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
4 Remove egg muffins and serve warm.
Nutritional yeast, or nooch as it is affectionately called, is used by a lot of paleo folks and vegans for its cheesy and nutty flavor. It is a deactivated yeast, so it is not the same as baking or brewer’s yeast, but it adds another level of richness to many recipes. It can be found in powder or flake form in most specialty grocery stores or online.