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Pressure Cooker Frosted Egg Cupcakes (Frittata)
Pressure Cooker Frosted Egg Cupcakes Frittata makes a fun breakfast for the whole family and is a great take along breakfast.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Breafast Brunch
Servings:
4
servings
Calories:
Author:
Jill Selkowitz
Ingredients
7
large
Eggs
½
teaspoon
TOG House Seasoning
¼
cup
Crisp Bacon
diced
½
cup
Cheese
shredded/diced
1
Tablespoon
Heavy Whipping Cream
½
cup
Potatoes
peeled and finely diced
1
Scallion
diced (reserve half)
1
cup
Fresh Water
for cooking pot
4
Half Pint Mason Jars
greased well
Stainless Steel Long Legged Trivet
Instructions
Mix eggs, seasone 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. Place Mason jars 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.
Notes
Use any type of cheese that you like. If you like vegetables, add your favorites.