Pressure Cooker Frosted Egg Cupcakes Frittata makes a fun breakfast for the whole family and is a great take along breakfast.
How cute are these individual “Frosted” Egg Cupcakes? It’s just a cute little way to make Frittatas or a Quiche. My dad’s wife is Cuban and growing up in Miami, I enjoyed Cuban food. Cubans make a delicious Frittata on the stove with eggs and potatoes, always potatoes and seasonings!
I thought I would make individual servings in my Pressure Cooker, so that each person can add their own cheese and/or meat and seasonings.
For this recipe, I used three types of cheese; Extra Sharp Cheddar, Munster and Oaxaca, which is a Mexican melting cheese. Mozzarella and Monterey Jack are close cousins to Oaxaca. Get creative and use whatever cheese you like. Make sure to set some aside to use as the “Frosting.”
Since it is Father’s Day and my husband loves bacon (would you believe that I am not a lover), I opted to use bacon, but sausage, turkey, ham, any kind of meat will work. Even leftover steak, chicken or other meat leftover from dinner.
Whisk up the eggs with the cream really well and then add the fillings. I just mixed everything together since we were going to have the same fillings in our “Cupcake.”
I love using these little Kerr Half Pint (8 oz) Mason Jars since they are wide mouth and easy to eat out of, as your spoon can reach all the areas….there are no corners. Plus, they are easy to clean, being short and all. The sponge just fits right in there so easily.
I have allowed a shorter cook time, with a longer Natural Release time, so that the Cupcakes won’t over cook and become dry.
Another delicious breakfast your whole family may enjoy is my Pressure Cooker Blueberries and Cream Steel Cut Oats.
When you are ready to eat, open the lid and frost with the reserved cheese and scallions. Gently set the cover of your Pressure Cooker back on your Pressure Cooker for about a minute to give the cheese a chance to melt.
Screw on the cover and grab a Pressure Cooker Frosted Egg Cupcakes Frittata for the road.
I like to eat my Frosted Egg Cupcake with a Bagel! Yum! Pressure Cooker Southern Style Cheese Grits are also make a very tasty breakfast.
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- OXO Good Grips Cutting Board
- Stainless Steel Trivet
- Kerr Half Pint (8 oz) Mason Jars
- Microplane Artisan Course Grater
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Here is your handy printable recipe:
- Mix eggs, seasoned salt and cream together and pour into greased 4 Mason Jars.
- Mix together ¼ cup cheese, ½ of the scallions, potatoes and bacon and add to each Mason Jar
- Add one cup of water to Pressure Cooker cooking pot and place on trivet inside.
- with one cup of water.
- Place [url:3]Mason Jars[/url ]on trivet.
- Lock on Lid and close Pressure Valve
- Cook at High Pressure for 5 minutes.
- When Beep is heard, allow a 10 minute Natural Pressure Release.
- Open lid and "Frost" with grated cheese. Place lid on top and let sit one minute.
- Garnish with chopped scallions.