Servings: 1
1 large egg
Salt and pepper to taste
2 slices of cooked bacon
3 tablespoons shredded cheddar cheese
1 green scallion, diced
2 croissants

  1. Inside the instant pot, place the steamer basket and pour in 1 ½ cups of
    water. Meanwhile, whisk the eggs in a bowl then afterwards put cheese,
    bacon and scallion in the same bowl then mix well. The mixture will then
    be divided into 4 muffin cups. Put the muffin cups onto the steamer basket
    and let it cook for 8 minutes- High pressure. Once done, release the
    pressure for 5 minutes naturally then for the remaining pressure do, quickrelease.
    Take the muffin cups out of from the pot and sandwich in between
    sliced croissant.
    Nutrition: Calories: 482 Protein: 21.0 grams Fat: 29.9 grams Carbohydrates: 31.5