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Instant Pot breakfast sandwich
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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!
Course Breakfast
Keyword breakfast, breakfast sandwich, English muffin instant pot breakfast, freezer friendly, instant pot, instant pot breakfast, instant pot breakfast sandwich, instant pot eggs
Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 10 minutes
Total Time 20 minutes
Servings 12 Breakfast Sandwiches
Author Karli Bitner

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.