Sort ingredients
hewintermute
QR Code
Listen
Pdf
Grease bottom and sides of six 6 ounce ramekins with nonstick cooking spray and set aside.
Crack eggs into a medium size bowl. Add milk, salt, and pepper and whisk until smooth.
Pour an equal amount of egg mixture into each ramekin.
Place a sausage patty into the center of each ramekin and press it down. Top with cheese.
Add 1 cup of water to the pressure cooker pot and place a low trivet inside.
Place three ramekins on top of the trivet. Stack the next 3 ramekins on the rims of the bottom ramekins.
Secure the lid and turn the pressure release knob to a sealed position. Cook at high pressure for 13 minutes.
While the eggs cook, toast and butter the English muffins.
When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
Carefully remove the ramekins and place them on a cooling rack. There might be some liquid in the ramekins, this is okay, it will soak into the egg after a couple of minutes.
Run a knife around the eggs then invert them onto the top half of the English muffin. Place them on the bottom muffin and serve.