Egg Muffins in the Pressure Cooker

• Meat

  • 4 slices Bacon, precooked

• Produce

  • 1 Green onion

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/4 tsp Lemon pepper seasoning

• Dairy

  • 4 tbsp Cheddar/jack cheese

Found on pressurecookingtoday.com

Directions

• Put the steamer basket in the pressure cooker pot and add 1 1/2 cups water. Break eggs into a large measuring bowl with pour spout, add lemon pepper, and beat well. Divide the cheese, bacon and green onion evenly between the four silicone muffin cups. Pour the beaten eggs into each muffin cup and stir with a fork to combine. Place muffin cups on steamer basket. Cover and lock lid in place. Select High Pressure and 8 minutes cook time. When timer beeps, turn off, wait two minutes, then use a quick pressure release. Carefully open the lid, lift out the steamer basket, and remove muffin cups. Serve immediately or muffins will keep more than a week in the refrigerator. Microwave on high about 30 seconds to reheat.