Instant Pot eggs are a breakfast game changer!
We usually think of the Instant Pot as our dinner time best friend, but this recipe will make it your favorite breakfast appliance too! This recipe for Instant Pot Eggs en Cocotte (which is a fancy French term for baked eggs) is one of my weekend favorites.
Truthfully, I was never much of an egg fan until my husband and I went full Keto a few years ago. Keto breakfasts are basically only eggs and bacon, unless you start to get creative. Needless to say, we made our fair share of eggs - so it's a good thing they're so cheap!
But let's be honest - even fried eggs start to lose their luster after eating them for nearly every breakfast! Sometimes you have to mix it up - and that's where this Instant Pot eggs en cocotte recipe comes in handy! It's quick to make, easy to clean up, and WAY better than cold cereal!
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Recipe Tips
I've tinkered with this recipe so that the yolk is still soft, which is the way I like my eggs. Note that you'll need to adjust cook time or release time based on how hard or soft you prefer your yolks.
And as always, this Instant Pot recipe can be adjusted for the oven if you don't have a pressure cooker. This process is just much quicker, and it's my preferred method over baking the eggs in the oven.
However you decide to bake your eggs, you'll need a set of at least four ramekins. These are great for baking individual servings of eggs, desserts... you name it! You can stack them (as shown below) to fit into your Instant Pot if you don't plan on baking your eggs in the oven.
You can serve the eggs hot and fresh, but this also makes a great meal-prep recipe if you're planning ahead for the week! Simply cover the ramekins with plastic wrap and store in the fridge for a few days until you're ready to eat them. Whatever your plan, I hope you enjoy this recipe. Let me know in the comments what you think!
Easy Instant Pot Eggs en Cocotte (Baked Eggs)
Equipment
- Instant Pot
- 4 ramekins, prepared with cooking spray
Ingredients
- 8 eggs
- 4 T half & half or heavy whipping cream divided
- shredded cheddar or mozzarella cheese to taste (about 4 T)
- bacon bits to taste (about 4 tsp)
- salt & pepper desired amount
Instructions
- Crack 2 eggs into each prepared ramekin.
- Top each ramekin with 1 T half & half or cream.
- Sprinkle desired amount of shredded cheese, bacon bits and salt & pepper over each ramekin.
- Pour 1 cup of water into Instant Pot. Place ramekins on trivet (you will need to stack them). Secure the lid, making sure the vent is closed.
- Set pot to cook on low pressure for 3-4 minutes, depending on how hard or soft you like your eggs. Once time has expired, quickly release the pressure and remove the lid. Allow ramekins to cool before removing, as they will be very hot!
Trying to Cut Carbs?
This is a great breakfast recipe for people wanting to cut their carbohydrate intake. Like most Keto-friendly and low-carb recipes, this recipe tends to be higher in cholesterol, protein and good fats because of the eggs. Overall, these eggs will fill you up for the morning for relatively few calories.
Bon Appétit!
