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Instant Pot Spinach Egg Muffins
Course
Breakfast
Cuisine
American
Keyword
cheddar cheese, Spinach Egg Muffins, spinach leaves
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Servings
6
Calories
131
kcal
Author
Corrie
Ingredients
4
eggs
¼
teaspoon
salt
¼
teaspoon
pepper
4
tablespoon
cheddar cheese
shredded
1
green onion
diced
4
slices
precooked bacon
2
tablespoon
baby spinach leaves
chopped
Instructions
Add 1½ cups of water in an instant pot and place a trivet in it.
Take a bowl, all ingredients and mix it well.
Divide the mixture into muffin moulds equally.
Place these mould on the trivet.
Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 8 minutes, release the pressure naturally through steam vent.
Take out the muffins and enjoy.
Nutrition
Calories:
131
kcal