Breakfast Essentials: Andy’s Egg Bumpers

Andy Anderson !


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.


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10 Min
15 Min
Pressure Cooker/Instant Pot



  • 1/2 oz
    meat, more on this later
  • 1 large
  • 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


  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.
  20. 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.
  21. Keep the faith, and keep cooking.

Printable Recipe Card

About Breakfast Essentials: Andy’s Egg Bumpers

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Wheat Free Soy Free Low Carb
Other Tags: Quick & Easy For Kids

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