Egg Muffins have been a go-to for us for years. Simple to bake up in the oven, a great way to use up leftover veggies or whatever you have in the fridge, and a perfect portion snack or mini-meal! But now I can do them in the pressure cooker too! ;)
I used Jumbo Silicon Muffin Cups and a steamer basket, with 1/2 cup water to steam them up and presto in 10 minutes!
You can put anything in them, but these were:
1/2 link Nitrate Free Chicken Sausage, cut into pieces
Chopped Bell Peppers
Pour in 1/4 cup Egg Whites
Place into the Pressure Cooker, add lid, close steam valve, press manual to 10 minutes and let em roll!