Low Carb Egg Muffins in Pressure Cooker Recipe | Ketogenic Recipes

Low Carb Egg Muffins in Pressure Cooker Recipe | Ketogenic Recipes

Delicious and Healthy Egg Muffins is a simple recipe with great taste. This recipe is low in carbs and high in protein. Perfect to be served as breakfast or evening snack along with a cup of your favourite tea. 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Servings: 1-2
Author: Neha Sharma

Ingredients-

• Capsicum- 1 (Finely Chopped) 
• Onion- 1 (Finely Chopped)
• Tomato- 1 (Finely Chopped)
• Eggs- 6
• Chopped spinach- 1/2 cup (you can also use chopped coriander depending upon the availability) 
• Any Cheese- 50 gms (optional) 
• Sea Salt- To taste
• Black pepper- 1/4 tbsp
• Chilli Sauce- 2 tbsp
• Muffin tins- (Easily available online or in bakeries) 
• Muffin cups- (Easily available online or in bakeries) 

Method-

1. Spread salt in cooker (make sure to completely cover the base of the Cooker with salt) a stand in the cooker. Cover the lid and pre-heat it for 15 minutes on a medium high flame (Remove the whistle and rubber).
2. In a bowl, add all the chopped vegetables (Onion, tomato, capsicum/coriander) and cheese if using. Mix it well. 
3. In another bowl, beat eggs then add salt, black pepper and Chilli Sauce. Mix it well and transfer this mixture to the veggies bowl. Again mix well.
4. Place 1 muffin cup in each muffin tin. 
5. With a spoon, pour the egg and veggies mixture into each tin equally and spread it evenly. Sprinkle some cheese on top (if using). 
6. Place the muffin tins on the stand in the pre-heated cooker (make sure not to overload the cooker with Muffins). 
7. Cover the pressure cooker with lid (without whistle and rubber) and bake it for 18-20 minutes on medium flame. 
8. Serve hot or at room temperature.

Notes:

* If using oven preheat to 200°C/ 390°F and then bake the Muffins for 20-25 minutes (Make sure to check it in between).
* You can also saute the chopped veggies in 1/2 tbsp of oil/butter before adding it to the egg mixture.