Instant Pot Egg Souffle

Name: Instant Pot Egg Souffle Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 7
Ingredients: 3.3 oz Chedder Cheese medium Tillamook; 8 large Egg fresh whole raw; 6 oz Venison ground; 1 cup Milk 3.25%; 3 serving Amy's Kitchen Black Bean & Corn Salsa 2 Tbsp; 1 cup chopped Swiss Chard; 1 tsp Garlic; 1 tbsp Olive Oil; .25 tsp Pepper black

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 7

Ingredients

3.3 oz Chedder Cheese, medium, Tillamook 8 large Egg, fresh, whole, raw 6 oz Venison, ground 1 cup Milk, 3.25% 3 serving Amy's Kitchen Black Bean & Corn Salsa, 2 Tbsp 1 cup, chopped Swiss Chard 1 tsp Garlic 1 tbsp Olive Oil .25 tsp Pepper, black

Directions

Blend all until airy. Split mixture evenly between 7, 8 oz mason jars and cover each jar with either mason jar lid or foil. Prepare your Instant Pot by putting minimum amount of water(1-2cups) in the pot and, using the trivet, place the jars in the pot. Use the steam setting. Steam for 8 minutes. Natural release for 10 minutes. Manual release and serve. If make for meal prep, keep in fridge for up to a week or in the freezer for up to 3 months. Reheat in microwave.

Serving Size: makes 7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user QUEEN~PLANT.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 229.8
Total Fat: 14.8 g
Cholesterol: 251.6 mg
Sodium: 311.9 mg
Total Carbs: 4.5 g
Dietary Fiber: 0.6 g
Protein: 19.0 g

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