Instant Pot Breakfast Sandwiches
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!
Servings: 12 Breakfast Sandwiches
Ingredients
Egg Mixture
- 8 eggs
- 1/4 cup sour cream
- 12 English muffins
- 1 cup water for Instant Pot
Suggested Additional Mix-ins
- mushrooms
- chives
- sausage
- onion
- peppers
- shredded cheese
- salt and pepper
Instructions
- 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.
Notes
*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.