These egg muffins or crustless quiches, if you will, are really easy and quick to make. I make them in my pressure cooker or in my airfryer, but you can also do them in the microwave oven or the conventional oven.
I cook mine in silicone muffin cups as they don’t need to be greased, but ramekins or other ovenproof little bowls work too. As you can see on the picture I stand the muffin cups on a steamer basket to go into the pressure cooker, but the trivet works just as well.
This is a recipe I have adapted from Barbara at Pressure Cooking Today
Egg muffins taste good both hot and cold and can stand alone as a meal or be eaten on / with bread. You can add many different things to them, but remember that vegetables like mushrooms produce a lot of water when cooked, so sauté them on a pan first to avoid flooding your egg muffins.
Use my recipe as a guide. I’d love to hear what you like to put in your egg muffins in the comments.
1 Egg Muffin is 3 SP made with 48+ cheese and 30 g cooked bacon.
- 4 eggs
- 4 slices bacon, fried and cooled
- 4 tbsp shredded gouda
- 1 spring onion
- salt and pepper to taste
Cut the bacon into small pieces and finely slice the spring onion. In a mixing bowl whisk the eggs with salt and pepper.
Divide bacon, shredded cheese and spring onion between 5 silicone muffin cups (if using metal or porcelain cups you might have to lightly grease them first). Mix the ingredients gently with your fingers or a small fork.
Pressure Cooker Method:
Place the muffin cups on your trivet or steamer basket. Add 375 ml (1½ cups) water to the inner pot of your pressure cooker. Divide the beaten eggs between the muffin cups and gently lower them into the pressure cooker.
Lock the lid in place, set the vent to ‘sealing’ and cook on manual for 8 minutes. Do a 2 minute natural release, before releasing remaining pressure. Remove egg muffins from your cooker and serve or let cool.
Place the muffin cups with the filling in the airfryer basket and divide the beaten eggs between them. Cook for 10-12 minutes at 180C.
Place your muffin cups on a baking sheet and divide filling and beaten eggs between them. Bake for 25-35 minutes at 190C until golden and risen.
Egg muffins keep in the fridge for 1 week. If you wish to reheat them 30-45 seconds in the microwave does the trick.