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Baked Eggs Napoleon Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Baked Eggs Napoleon Pressure Cooker Recipe

Hearty and satisfying pressure cooker baked eggs with a spicy tater tot base and gooey mozzarella—perfect for quick breakfasts and weekend brunches.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Soup
Cuisine Mexican
Servings 2 people
Calories 320 kcal

Equipment

  • 1 Pressure cooker with lid and sealing ring
  • 2 Ramekins greased
  • 1 Skillet for sautéing

Ingredients
  

Main ingredients

  • 12 Tater tots cooked and crumbled
  • 1 teaspoon Butter
  • 1 tablespoon Jalapeno seeded and finely diced
  • ¼ cup Sweet onion diced
  • 1 clove Garlic diced
  • ¼ cup Shredded mozzarella cheese
  • 2 Eggs large
  • Salt to taste
  • Black pepper to taste

Instructions
 

Instructions

  • Melt butter in a skillet over medium heat. Add jalapeno, onion, and garlic. Sauté until soft, about 5 minutes.
  • In a bowl, mix sautéed vegetables with crumbled tater tots and shredded mozzarella cheese.
  • Grease two ramekins. Press the tater tot mixture into the base of each.
  • Crack one egg onto each ramekin. Season with salt and black pepper.
  • Pour ½ cup broth into the bottom of the pressure cooker. Place trivet, then ramekins on top.
  • Seal lid with ring in place. Cook on high pressure for 5 minutes. Perform a quick release.
  • Let ramekins cool for a minute before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze without the egg topping. Reheat gently before serving.