Step 1

Spray the silicone molds with non-stick spray. set aside.

Step 2

Whip together the eggs and sour cream until smooth.

Step 3

Divide the eggs into the 12 silicone molds. Sprinkle any add-ins desired into each mold.

Step 4

Place the water into the liner of the Instant Pot. Place the trivet into the Instant Pot.

Step 5

Carefully transfer the silicone molds into the Instant Pot. Arrange and layer as needed.*

Step 6

Cook on Manual HIGH for 5 minutes. Quick Release the pressure.

Step 7

Toast the English Muffins while the eggs are cooking in the Instant Pot.

Step 8

Carefully remove the silicone mold, turn upside down on to the English muffin and 'pop' the egg out, onto the muffin.

Step 9

Store any leftover eggs in the fridge for up to 3 days or in the freezer for up to 1 month. If frozen, reheat in the microwave for approx. 1 minute.