Egg Muffins (Instapot Version)

9 16 178
Ingredients Minutes Calories
Prep Cook Servings
5 min 11 min 4
Egg Muffins (Instapot Version)
Health Highlights


1 1/5 second spray Cooking Spray, coconut oil
8 medium egg Egg
1/4 cup Almond milk, unsweetened (can use cow's milk or any other non-dairy milk instead)
1 dash Salt
1 dash Black pepper (fresh ground)
1 cup Baby spinach (fresh; chopped)
1/2 cup chopped Tomato
2 green onion (stem) Green onion (white and green parts, sliced)
1/3 cup Parmesan cheese, shredded ((26.6g) shredded)


  1. Spray 6 (6-ounce, or 170 g) ovenproof custard cups or silicon cupcake wraps with cooking spray.

  2. In a large bowl, whisk the eggs, milk, salt, and pepper until just blended. Evenly divide the spinach, tomato, and scallions among the custard cups. Pour the egg mixture over the veggies. Sprinkle the Parmesan over each.

  3. Pour 1 cup (235 ml) water into the pressure cooking pot and place a trivet in the bottom. Place 3 custard cups on the trivet and place the second trivet on top. Place the remaining 3 cups on it. Lock the lid in place. Select High Pressure and 6 minutes cook time.

  4. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully open the lid and remove the cups. 


No Insta-Pot or Pressure Cooker?

  • For cooking breakfast egg muffins without a pressure cooker: Use a pot at least 8 1/2 inches wide and follow directions for stacking wire trivets and filled custard cups. Add water up to the level of the bottom trivet. Cover the pan and place over medium flame. After the water comes to a simmer, let the egg muffins cook until they are set, 15 to 20 minutes.
  • Alternatively, you can bake the eggs in non-stick muffin tins–375° for 25 to 30 minutes. If you don’t have a silicone muffin pan, make sure the cavities are very well oiled, or the eggs will stick.

Nutrition Facts

Per Portion

Calories 178
Calories from fat 107
Calories from saturated fat 41
Total Fat 11.9 g
Saturated Fat 4.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 4.2 g
Cholesterol 387 mg
Sodium 427 mg
Potassium 239 mg
Total Carbohydrate 2.8 g
Dietary Fiber 0.5 g
Sugars 1.6 g
Protein 15.2 g

Dietary servings

Per Portion

Meat Alternative 1
Milk Alternative 0.2
Vegetables 0.5

Energy sources