I am so excited to work with Bays English Muffins on this post! All opinions are 100% my own.
Make every morning great with Instant Pot Breakfast Sandwiches!
Mornings, oh MORNINGS! I am definitely not a morning person. At all. It might have a little something to do with the fact that I work after my kiddos go to sleep so I tackle some seriously late nights.
If you are one of my super readers who get an email every time a post is published, you know this is true!! I hit publish on my P.F. Chang’s Chicken Lettuce Wraps at 1:00 AM Saturday morning. It’s fine, I am pretty good at taping my eyelids open. ?
You know what makes my morning all the better when my little alarm clocks (read: CHILDREN) wake me up at 7:00?? Having an easy, nutritious quick breakfast ready to devour.
These Breakfast sandwiches are seriously my saving grace most mornings. The egg in the center is cooked in the Instant Pot and perfect size for my favorite English Muffin. I make 12 eggs at a time and freeze what I don’t immediately use.
Bays English Muffins are the KING of English Muffins!
Let’s talk about these English Muffins, though. Bays English Muffins are my favorite, hands down! The flavor is great, they are hearty, toast perfectly and are the perfect end caps to this breakfast sandwich!
We actually use them for a lot more than just breakfast sandwiches though, we’ve made garlic bread, grilled cheese sandwiches and had them plain with butter and jam. Seriously, perfect and delicious anytime of the day!
Bays English Muffins can be found in the refrigerator section of the grocery store, usually by the milk and eggs. Yes, they stay in the fridge which keeps them nice and fresh!
Pot in Pot Cooking Method for the Instant Pot
If you are new to the Instant Pot world, Pot in Pot (or PIP) cooking is something that is fairly common.
Just a readers digest version, the Instant Pot needs liquid to come to pressure. If you have a dish that you don’t want soupy, you’ll need to cook the dish in a separate pot sitting on the trivet inside of the Instant Pot. Hence, Pot in Pot. If you want more beginner info check out my beginner post and my Instant Pot Lingo post.
What dishes are safe to use when cooking Pot in Pot?
According to Instant Pot, any oven safe dish is safe to go inside of the Instant Pot for PIP cooking. According to the glassware companies, most of the dishes ‘are not safe for pressure cooking’. So my favorite (and cheap!!) alternative is SILICONE! Silicone is completely safe in the Instant Pot, you’ll never have to worry!
I bought these cute little silicone tart molds on Amazon (see photo below!) and they do just the trick! They are perfect size for these English Muffins and totally versatile! I made some seriously cute Mini Apple Pies in them last week. (Oops! Sorry, Amazon, we’ve SOLD YOU OUT of these silicone molds!! Here is a very comparable silicone mold made by Wilton that will work as well.)
How to make Breakfast Sandwiches on English Muffins in the Instant Pot
The egg base is very simple, just eggs and sour cream scrambled together. The sour cream can be omitted if needed, but I really like the fluffy richness it gives the egg.
Spray the silicone molds with non-stick spray. I then separate the scrambled eggs into the silicone molds. I put a little less than 1 egg into each mold. I have 12 molds, and I will scramble 8 eggs for the 12 molds.
Now, the fun part. Tossing all sorts of mix-ins into the egg mixture to customize these little sandwiches just as you like it!
Sausage & cheese, onions & peppers, or mushrooms & chives.. Seriously can’t go wrong! I sprinkle salt and pepper on top. You can mix it right into the egg mixture if you’d prefer.
Put 1 cup of water into the liner of the Instant Pot. Place the trivet into the Instant Pot.
Carefully transfer the silicone molds to the Instant Pot, arranging the molds and layering if needed. When I make these and use all 12 molds I will end up with 4 layers of scrambled eggs in molds. I always put in an extra trivet in between the 2nd and 3rd layer to stabilize things.
Close the lid, turn the knob to sealing and cook on Manual (pressure cook) HIGH for 5 minutes. Quick release the pressure.
While the eggs are cooking, I toast up my English Muffins, prepare any additional toppings (I like spinach, tomatoes and Swiss cheese.. YUM!).
CAREFULLY pull out each of the silicone molds and simply turn it over onto the English Muffin and pop the mini quiche out!
Simply delicious! ?
Are the Breakfast Sandwiches Freezer Friendly?
I know, I alluded to this earlier and left you hanging.. but YES!
Once the eggs cool down, I toss them into the freezer (still in the silicone mold). After about 30 minutes, I’ll pop them out of the silicone mold and into a big zip top bag.
In the morning, I will pull out my English Muffin from the fridge and toast it as I toss the frozen egg into the microwave for about a minute. Exact time will vary depending upon your specific microwave.
Boom, nutritious & filling breakfast done in minutes!
Can I make these if I don’t have an Instant Pot?
Definitely!! You could bake the eggs in the oven inside of the silicone molds, or if you aren’t looking for those tidy little eggs, you can just scramble some eggs on the stove top! Here is a great recipe for a stovetop Egg Scramble English Muffin.
Stovetop Egg Scramble English Muffin
3 tablespoons butter, divided
1 cup chopped mushrooms
4 eggs, beaten
1 tablespoon snipped chives
4 BAYS English Muffins, any variety, split
6 slices (3/4-ounce) Swiss cheese
1. Heat medium skillet over medium heat; melt 1 tablespoon of the butter. Add
mushrooms; cook 3 to 4 minutes or until almost tender, stirring occasionally. Push
mushrooms to side of skillet; add egg and chives.
2. Cook 2 to 3 minutes or until egg is
almost set, stirring occasionally. Blend with mushrooms; continue cooking until egg is
3. Toast English muffins; spread with remaining butter.
4. Top bottoms of muffins with egg mixture and cheese; cover with tops of muffins.
Instant Pot Breakfast Sandwiches
(Printable Recipe Below)
Instant Pot Breakfast Sandwiches are a customizable scrambled egg made in the Instant Pot nestled in between two toasted English Muffins. Make breakfast for the entire family all at the same time! These freezer friendly breakfast sandwiches will make hectic mornings a BREEZE!
- 8 eggs
- 1/4 cup sour cream
- 12 English muffins
- 1 cup water (for Instant Pot)
Suggested Additional Mix-ins
- shredded cheese
- salt and pepper
- Spray the silicone molds with non-stick spray. set aside.
- Whip together the eggs and sour cream until smooth.
- Divide the eggs into the 12 silicone molds. Sprinkle any add-ins desired into each mold.
- Place the water into the liner of the Instant Pot. Place the trivet into the Instant Pot.
- Carefully transfer the silicone molds into the Instant Pot. Arrange and layer as needed.*
- Cook on Manual HIGH for 5 minutes. Quick Release the pressure.
- Toast the English Muffins while the eggs are cooking in the Instant Pot.
- Carefully remove the silicone mold, turn upside down on to the English muffin and ‘pop’ the egg out, onto the muffin.
- Store any leftover eggs in the fridge for up to 3 days or in the freezer for up to 1 month. If frozen, reheat in the microwave for approx. 1 minute.
*If making the full recipe and using all 12 silicone molds, it is necessary to put an extra trivet in between the second and third ‘layers’ of silicone molds. This stabilizes the molds to make sure that none tip over while pressure cooking.
Try These Other Breakfast Recipes:
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