Quick Cooker Egg Cups
Using a pressure cooker, you can make breakfast for the whole week in less than 30 minutes.
- 6 eggs
- 6 tbsp (90 mL) cottage cheese or milk
- ¼ tsp (1 mL) salt
- ¾ cup (175 mL) of your favorite stir-ins (see cook’s tip)
- ½ cup (125 mL) water
Whisk the eggs, cottage cheese, and salt until combined.
Evenly divide the mixture into six 1-cup (250-mL) Prep Bowls (about ¼ cup/50 mL per bowl).
Add 2 tbsp of your favorite mix-ins to each bowl and stir to combine.
Cover the bowls with the stretch-fit lids. Add the water to 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 4 minutes and press START.
When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Press CANCEL.
Carefully remove the racks.* Let the bowls chill slightly before serving or storing (see cook’s tip).
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 195 mg, Sodium 400 mg, Carbohydrate 1 g, Fiber 0 g, Sugars 1 g, Protein 10 g
Use the white storage lids to store the egg cups in the prep bowls. Once the bowls have cooled, switch the lids and place them in the refrigerator for up to 5 days.
It’s best to use leftover vegetables like bell peppers or onions, or precooked meat like bacon or ham. You can also use raw vegetables with short cook times like green onions or baby spinach.
*Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.