Instant pot egg souffle

These are lightest and most decadent eggs you will ever eat! Mixing them and then steaming them in the Instant pot gives them a heavenly, airy texture. They are even great heated up the next day for a quick, make ahead breakfast.

I use a 6 quart Instant pot Duo to make this recipe and a 7in pan Fat Daddio pan, if you use another size pan it might impact your cooking time.

Ingredients:

5 Large Eggs
1 cup of part-skim mozzarella cheese
1/2 cup of Fat Free Greek Yogurt
1 tsp of Garlic salt

Ground pepper to taste

Without additional toppings, each slice is 1 point on the blue Weight Watchers plan when cut into 8 slices.

You can add additional toppings that you like such as:

• cooked, crumbled bacon (additional points)
• cooked, sliced/crumbled sausage (additional points)
• diced peppers, tomatoes, onions, zucchini, spinnach, broccoli (all of these are zero!)

A few notes on the ingredients and their points:

• You can use any cheese you want but the points given include mozzarella.
• The only points will be for the cheese you use and the toppings you add.

Directions: Put the eggs, yogurt, shredded cheese and seasonings into a blender and blend until fully mixed, about 1 minute. Check the yogurt has been well incorporated and isn't in a clump, if needed blend it longer.

I use my Epica smoothie blender and it works great.

This Amyu Breakfast Sausage added 1pt/slice to the recipe.

Put your toppings in the bottom into a a lightly greased 7in pan and pour the blended egg mixture on top. Gently stir to mix the toppings into the eggs.

Cover the pan with foil. Pour one cup of water into the bottom of your Instant pot and using your trivet, lower the pan into the pot. The pan will be on top of the trivet.

Set your IP to steam for 19 minutes. Quick release the steam. You can cut slices and eat it from the pan, or you can flip it out on to a plate. It easily releases from my Fat Daddio pan. 

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