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Pressure Cooker Eggy Muffins are single serving breakfasts that can be eaten fresh or frozen and reheated as you need them!

Pressure Cooker Eggy Muffins

  • Author: Kitschen Cat
  • Total Time: 5 mins
  • Yield: 1 eggy muffin 1x


**This recipe is for ONE eggy muffin. If you want to make a large batch, just double/triple/etc the recipe. The cook time will remain the same.


  • 1 egg
  • 4 cherry tomatoes, halved
  • 1 tablespoon shredded cheddar cheese
  • Salt and pepper to taste


  1. Lightly grease a small ramekin with cooking spray then crack egg into the dish.
  2. Top with cherry tomatoes, cheese, and salt and pepper to taste.
  3. Pour 1 cup of water into the pressure cooker then lower your trivet into the pot.
  4. Place ramekin on top of trivet.
  5. Lock lid and set to high pressure for 3-5 minutes. 3 minutes is for a runny yolk and 5 minutes is for a hard yolk.
  6. When time is up, do a quick release and serve.
  • Cook Time: 5 mins