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Sausage and Egg Sandwiches Recipe

Sausage and Egg Sandwiches

Alieen Clark
Prep Time 10 mins
Cook Time 9 mins
Total Time 19 mins
Course Breakfast, Snack
Cuisine Modern
Servings 4 servings

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 4 large eggs
  • 2 tbsp whole milk
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 1/2 cups Water
  • 4 English muffins
  • 2 tsp butter
  • 4 breakfast sausage patties
  • Cheddar cheese slices 4 slices

Instructions
 

  • Spray four ramekins with cooking spray and set aside.
  • In a small bowl, whisk together eggs, milk, salt, and pepper. Pour evenly into four ramekins. Wrap ramekins tightly in foil.
  • Pour 1 1/2 cups water into Instant Pot®.
  • Place foil-wrapped ramekins into Instant Pot®, stacked two by two. Close lid and set pressure release to Sealing.
  • Press Manual or Pressure Cook button and adjust time to 8 minutes.
  • While eggs are cooking, toast English muffins and spread with butter.
  • When the timer beeps, let pressure release naturally for 2 minutes and then quick release the remaining pressure. Unlock lid and remove it.
  • Carefully remove ramekins from Instant Pot®. Pour out water from cooking pot and put cooking pot back into Instant Pot®.
  • Press Sauté button and place sausage patties inside Instant Pot®. Heat sausage patties, turning once, 1 minute. Remove from Instant Pot®.
  • Remove each egg from its ramekin and place on one half of English muffin. Top each egg with a sausage patty and a slice of cheese. Place other half of the English muffin on top to create a sandwich.

Notes

PER SERVING CALORIES: 454 | FAT: 27g | PROTEIN: 24g | SODIUM: 809mg FIBER: 0g | CARBOHYDRATES: 28g | SUGAR: 1g
Keyword Instant Pot, pork