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TEST KITCHEN APPROVED

Pressure-Cooked Broccoli Egg Cups

Name: Pressure-Cooked Broccoli Egg Cups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 7 large eggs; 1-1/2 cups half-and-half cream; 3 tablespoons shredded Swiss cheese; 2 teaspoons minced fresh parsley; 1 teaspoon minced fresh basil; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 1 to 1-1/2 cups frozen broccoli florets, thawed and coarsely chopped

TEST KITCHEN APPROVED

Total Time:Prep/total: 25 min.

By Taste Of Home Editorial Team

Recipe by Edna Hoffman, Hebron, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Serving brunch? These delicious Instant Pot egg cups are filled with crunchy bites of broccoli and served in ramekins. I promise your company will love this tasty recipe! —Edna Hoffman, Hebron, Indiana

TEST KITCHEN APPROVED

Pressure-Cooked Broccoli Egg Cups

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Yield:4 servings

Prep:15 min

Cook:10 min

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Ingredients

7 large eggs
1-1/2 cups half-and-half cream
3 tablespoons shredded Swiss cheese
2 teaspoons minced fresh parsley
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 to 1-1/2 cups frozen broccoli florets, thawed and coarsely chopped

Text Ingredients

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Directions

1
Whisk 3 eggs with next 6 ingredients; pour into 4 greased 1-pint canning jars. Divide broccoli among jars; top each with 1 egg.

2
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place jars on trivet. Center lids on jars; screw on bands until fingertip tight. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Remove lid; using tongs, remove jars. Let stand 3 minutes before serving.