Have you ever wondered if there’s a faster, easier way to enjoy baked eggs without using an oven? Curious how to make a gourmet-style breakfast with minimal cleanup? In this post, you’ll discover how to create a pressure cooker baked egg in the simplest way possible. Whether you’re new to cooking or just looking for a quick win in the kitchen, this guide has everything you need to get cracking—pun intended.
Simple grilled egg
Grilled eggs are one of those underrated gems—so simple, yet packed with flavor and incredibly versatile. While this article focuses on pressure cooker baked eggs, it’s important to understand the simplicity and appeal of grilled eggs to appreciate the baked version even more.
Why grilled eggs?
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They’re a quick fix for protein cravings.
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You don’t need special equipment.
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The smoky flavor adds a twist to regular eggs.
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Perfect for camping, BBQs, or stovetop use.
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You can add your own seasonings and vegetables.
Grilled eggs typically involve either grilling eggs in their shells or cracking them open into a grill-safe pan. But here’s the kicker—grilling requires more attention and time than using a pressure cooker. With grilled eggs, the heat is direct and fluctuating, making it easy to overcook or undercook. Plus, there’s always the mess if you’re not using a protective tray.
Still, grilled eggs taught me the importance of seasoning and timing, which translates beautifully into pressure cooking. For example, I once made grilled eggs with thyme, cherry tomatoes, and goat cheese—a combination I later tried in a pressure cooker, with fantastic results.
Want to go beyond grilled eggs? The pressure cooker offers a no-fuss, consistent method that locks in moisture and flavor with zero guesswork.
👉”See More Grilled Egg Ideas”👈
How to make a pressure cooker baked egg
Making a baked egg in a pressure cooker is astonishingly simple. All you need are eggs, a ramekin (or small heatproof bowl), and a few extras like seasoning or veggies if you’re feeling fancy. Forget turning on the oven. This method saves energy, time, and dishes—ideal for busy mornings or lazy brunches.
Here’s what you need:
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2 eggs
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1 tablespoon of milk or cream
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Salt and pepper to taste
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Butter or oil (for greasing)
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Optional: cheese, herbs, diced veggies, or pre-cooked bacon
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A pressure cooker with a trivet or steaming rack
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A ramekin or small bowl
Step-by-step guide:
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Lightly grease the ramekin with butter or oil.
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Crack two eggs into the dish.
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Add milk or cream and stir gently.
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Sprinkle in salt, pepper, and optional toppings.
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Place one cup of water in the pressure cooker.
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Set the ramekin on the trivet inside the cooker.
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Lock the lid and cook on low pressure for 5-7 minutes.
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Quick-release the steam and carefully remove the dish.
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Let cool for a minute—your egg should be set but soft.
I remember the first time I tried this, it felt like culinary magic. I tossed in chopped spinach and a bit of feta, and it turned out like something from a brunch café. Better yet, no oven heat, no burnt edges—just soft, savory deliciousness.
Tips for better results:
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Use room temperature eggs for even cooking.
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Don’t overmix; you want the yolks partially whole for texture.
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Add a splash of hot sauce or chili flakes for a kick.
👉”Step-by-Step Pressure Cooker Egg Recipe”👈
Create pressure pot baked eggs
Now let’s take it up a notch—customizing your pressure pot baked eggs. Think of your pressure cooker as a mini oven that uses steam. This means you can add layers of flavor without drying anything out. Whether you’re cooking for yourself or impressing guests, this section is where the fun begins.
Custom combo ideas:
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Mediterranean: Cherry tomatoes, olives, spinach, and feta
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Western-style: Bell pepper, cheddar, and ham
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Spicy: Jalapeños, pepper jack, and salsa swirl
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Herby: Basil, parsley, thyme, and a touch of lemon zest
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Sweet twist: Add a spoonful of maple syrup and cinnamon for a breakfast dessert
Baking eggs in the pressure pot allows for batch cooking, too. I often prepare three ramekins at once for weekday breakfasts. Simply refrigerate them and reheat with a quick steam cycle or microwave. They hold up beautifully and taste fresh each time.
One particularly memorable experiment? I layered mashed sweet potato at the bottom of the ramekin, added an egg mixture with cumin and paprika, and topped it with goat cheese. Ten minutes later, I had a dish that rivaled anything I’d pay for at a brunch spot.
Pro tips:
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Don’t fill the ramekin more than halfway to avoid overflow.
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Use silicone molds if you want easy cleanup.
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Add pre-cooked grains like quinoa for a full meal.
This method is also great for meal prep. On Sundays, I prep a few versions, stack them in the fridge, and I’m set for the week.
The humble egg becomes a canvas of creativity when paired with a pressure cooker. From the quick simplicity of grilled eggs to the delicious efficiency of pressure pot baking, you’ve now got the tools to make nutritious, restaurant-quality dishes right at home—no oven needed.
As Julia Child once said, “You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.” Pressure cooker baked eggs are exactly that: simple, fresh, and satisfying.
Now it’s your turn—grab those eggs and start creating!
