Real Recipes From Real Home Cooks ®

breakfast essentials: andy’s egg bumpers

Recipe by
Andy Anderson !
Wichita, KS

I grew up eating these for breakfast, and I called them “Egg Bumpers.” Our housekeeper/cook asked me why I called them that? I responded by saying: Because I like the way they bump about in my tummy. Hey, I was only 5, I have no recollection of ever saying that. So, you ready… Let’s get into the kitchen.

yield 1 serving(s)
prep time 10 Min
cook time 15 Min
method Pressure Cooker/Instant Pot

Ingredients For breakfast essentials: andy’s egg bumpers

  • 1/2 oz
    meat, more on this later
  • 1 lg
  • 1 tsp
    heavy cream
  • 2
    types of cheese, more on this later
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste

How To Make breakfast essentials: andy’s egg bumpers

  • 1
  • 2
    The Meat: You could use some ground beef, or breakfast sausage. Because I am making this a bit South-of-the-Border, I am using chorizo. It goes without saying, that you can leave the meat out, and still have a good, tasty recipe.
  • 3
    The Cheese: I make this with two cheeses: One of them is sliced, and one of them is grated. I choose provolone (sliced), and parmesan (grated).
  • 4
    The Container: You need a small cup-like container that is big enough to hold the egg and ingredients. I am using a ceramic cup; however, any container should do. Just make sure that you coat the inside with some oil, or butter, so it will allow the egg to slide out, after it cooks.
  • 5
    Gather your Ingredients (mise en place).
  • 6
    Cook up the meat (if using), in a small pan.
  • 7
    Allow the meat to cool, while draining on a folded paper towel.
  • 8
    Add the egg, and the heavy cream to a small mixing bowl, add some salt and pepper, to taste, and whisk.
  • 9
    Chef’s Note: The more airy the egg the fluffier the final results.
  • 10
    Use a cutter to cut the sliced cheese into a round that fits your container.
  • 11
    Add half the whipped eggs to the container, and then lay the cheese slices on top.
  • 12
    Add the meat, if using to the top of the cheese.
  • 13
    Chef’s Note: The sliced cheese will help to keep the meat from sinking to the bottom.
  • 14
    Add the remainder of the egg, and then top with the grated cheese.
  • 15
    Add the raised rack to the pressure cooker, and fill with about one-cup of water, then add the egg bowl, to the rack.
  • 16
    Chef’s Note: The egg bowl should be above the water. I am using a plate, because the spacing between the wires were too wide to hold the egg bowl safely.
  • 17
    Put the top on the pressure cooker, set to high, and cook for seven minutes.
  • 18
    After seven minutes, allow to stand for ten minutes, and then release the remaining steam.
  • 19
  • So yummy
    Tip up-side-down, onto a serving plate, and serve possibly on a bed of lettuce, with some additional cheese, and maybe some good salsa. Up to you. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.