Pressure Cooker Spinach & Pepper Breakfast Cups
Thanks to the Quick Cooker, you can make a different breakfast for each day of the week in about 30 minutes.
- 3 eggs
- 1 cup (250 mL) half & half
- ¼ tsp (1 mL) salt
- 1 tsp (5 mL) Garlic & Herb Rub
- 1 red bell pepper
- 1 Roma tomato
- 4 oz. (125 g) sharp cheddar
- 1 oz. (30 g) baby spinach (1 cup/250 mL)
- 6 slices day-old sandwich bread
- ½ cup (125 mL) water
Whisk the eggs, half & half, salt, and rub until well combined in the Classic Batter Bowl.
Cut off the top of the bell pepper, then remove the seeds and veins with the Scoop Loop®. Then, remove the seeds and veins of the tomato. Dice the bell pepper and tomato with the Quick Slice.
Grate the cheese with the Microplane® Adjustable Course Grater. Slice the bread into 1" (2.5-cm) cubes with the 8" (20-cm) Bread Knife.
Add the pepper, tomato, cheddar, spinach, and bread to the bowl. Mix until combined and let the mixture stand for 5 minutes.
Evenly divide the mixture into six 1-cup (250-mL) Prep Bowls. Cover the bowls with the Stretch-Fit Lids.
Pour the water into the inner pot of the Quick Cooker. Place one Quick Cooker Stackable Steaming Rack into the inner pot and place three bowls onto the rack. Place a second rack on top and place the remaining three bowls onto the rack. Lock the lid and select the STEAM setting. Adjust the time to 20 minutes and press START.
When the timer is up, press CANCEL. Press the steam-release button to manually release any remaining pressure
- Carefully remove the racks.* Let the bowls chill slightly before serving or storing.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving (1 cup per serving): Calories 240, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 125 mg, Sodium 410 mg, Carbohydrate 14 g, Dietary Fiber1 g, Sugars 4 g, Protein 11 g
*Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.