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Instant Pot Sausage, Egg, and Cheese Breakfast Sandwich

three breakfast sandwiches with eggs, cheese, and sausage on a white plate

5 from 2 reviews

Sausage stuffed egg patty covered with cheese and served on a toasted English Muffin – This is the ultimate power breakfast!

Scale

Ingredients

Instructions

  1. Grease bottom and sides of six 6 ounce ramekins with nonstick cooking spray and set aside.
  2. Crack eggs into a medium size bowl.  Add milk, salt, and pepper and whisk until smooth.
  3. Pour an equal amount of egg mixture into each ramekin. 
  4. Place a sausage patty into the center of each ramekin and press it down.  Top with cheese.
  5. Add 1 cup of water to the pressure cooker pot and place a low trivet inside.
  6. Place three ramekins on top of the trivet.  Stack the next 3 ramekins on the rims of the bottom ramekins.  
  7. Secure the lid and turn the pressure release knob to a sealed position.  Cook at high pressure for 13 minutes.
  8. While the eggs cook, toast and butter the English muffins.
  9. When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
  10. 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.
  11. 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.

Notes

Keywords: Breakfast Sandwich, Instant Pot Breakfast, Sausage Egg Sandwich