Instant Pot Sausage and Egg Sandwiches

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recipe by Alieen Clark

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

In order to prevent water from getting into the eggs, it is important to tightly wrap each ramekin with foil, including the bottom.

Inspired by:

recipe updated Mar 31, 2020


  • Egg icon
    4 (about 200 g)
  • Whole milk icon
    Whole milk
    2 tbsp (about 33 g)
  • Salt icon
    ¼ tsp (about 1.5 g)
  • Black pepper icon
    Black pepper
    ⅛ tsp (about 0.28 g)
  • Water icon
    1 ½ cups (about 360 g)
  • English muffin icon
    English muffin
    4 (about 252 g)
  • Butter icon
    2 tsp (about 9.6 g)
  • Breakfast sausage icon
    Breakfast sausage
    170.25 g (about ¾ cup)
  • Cheddar cheese icon
    Cheddar cheese
    4 slices


  • kCook icon Whisk
  • kCook icon Instant Pot
  • kCook icon Ramekin
  • kCook icon Small bowl
  • kCook icon Cutting board
  • kCook icon Inner pot

Step preview

  1. Grease 4 clean ramekins then set aside
  2. Add egg, whole milk, salt and black pepper to a clean small bowl
  3. Whisk together
  4. Divide eggs between 4 ramekins evenly
  5. Wrap tightly with foil
  6. Add water to the inner pot
  7. Place foil-wrapped ramekins into Inner Pot, stacked two by two
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 8 min
  10. Place English muffin on a clean cutting board
  11. While eggs are cooking, toast English muffins
  12. Spread with butter
  13. Natural release - 2 min
  14. Release pressure -
  15. Carefully remove ramekins
  16. Rinse and dry the inner pot
  17. Heat - Sauté, Normal
  18. Add breakfast sausage to the inner pot
  19. Heat sausage patties, turning once
  20. Remove each egg from its ramekin and place on one half of English muffin
  21. Top each egg with a sausage patty
  22. Top with cheddar cheese
  23. Place other half of the English muffin on top to create a sandwich
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