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.Â
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. Â
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.
Notes
For an extra tasty sandwich, melt butter, add a splash of maple syrup, then brush the maple butter generously on the toasted English muffins. Â
Make an ultimate Breakfast Sandwich by adding sliced tomato and avocado.
Homemade biscuits are an incredible alternative to English muffins.
Make sure the sausage is precooked. Vegetarian sausage patties also taste great.
Go egg whites only! If you decide to omit the yolk, you may want to add an extra 3 or more eggs.
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