• Recipes
  • Recipe Videos
  • Keto Beginner
  • My Books
  • Skin Care
  • Blog & Video Tips
  • Subscribe
menu icon
go to homepage
  • Keto Recipes
  • Keto Beginner
  • DIY Skin Care
  • Cookbooks
  • Subscribe
  • Blog and Video Tips
  • My Recipe Videos
  • Follow

    FacebookPinterestInstagramYouTube
  • subscribe
    search icon
    Homepage link
    • Keto Recipes
    • Keto Beginner
    • DIY Skin Care
    • Cookbooks
    • Subscribe
    • Blog and Video Tips
    • My Recipe Videos
  • Follow

    FacebookPinterestInstagramYouTube
  • ×

    Keto Instant Pot Eggs Benedict Cups

    Please Share
    108FacebookX104Pinterest
    212
    SHARES
    Jump to Recipe Print Recipe
    Pinterest Hidden Image

    Keto Instant Pot Egg Benedicts Cups are a delicious low-carb eggs benedict alternative breakfast that is so simple to prepare in your instant pot. 

    Keto, Paleo, and Whole30, this instant pot breakfast is comforting and satisfying.

    Two bell pepper cups with an egg isde and ttopped with hollindaise sauce.Pin

    Gently steamed eggs inside a hollowed-out bell pepper cup with a rich and creamy faux hollandaise sauce that is so easy to make.

    Eggs in a bell pepper cup with hollindaise sauce and cut inhalf with yolk rrunning on a bed of arugula leaves.Pin

    This was inspired by my Egg Bacon Zucchini Nests on this site.

    Eggs in a bell pepper cup with hollindaise sauce and cut inhalf with yolk rrunning on a bed of arugula leaves.Pin
    Jump to:
    • Ingredients for shopping
    • Instructions
    • Variations
    • Equipment
    • Storage
    • 📖 Printable Recipe Card
    • Recipes you may also enjoy
    • Food safety
    the ingrediet tto make keto eggs bnedict cupsPin

    Ingredients for shopping

    • XL Eggs 
    • Bell Peppers, medium-sized, any color
    • Baby Arugula Leaves 
    • Fresh Parsley
    • Mayonnaise
    • Dijon Mustard
    • Lemon Juice
    • White Vinegar
    • Sea Salt
    • Black Pepper
    • Ground Turmeric

    See recipe card for quantities.

    Instructions

    Cut off bell pepper tops so that peppers are 1 ½ inch high and remove and scrape out the center and all seeds.

    Adding water to the Instant Pot

    Add one cup of water to the inner pot of the Instant Pot. Place the steamer rack inside of the pot.

    Cracking an egg into the bell pepper cups.

    Carefully crack an egg into each bell pepper cup. Place each bell pepper on the steamer rack.

    Pacing tthe egg cups into the instant pot.

    Close the lid & select Pressure Cook (Manual) on High Pressure and set the timer for 2 to 3 minutes.

    The sauce ingredientsPin

    While eggs are cooking; prepare the sauce. In a small bowl combine the sauce ingredients.

    Removing cooked eggs from  the instant pot

    Once cooking time is complete, let it Naturally Release for 2 minutes the Quick Release the remaining pressure.

    Adding the sauce to the eggs benedict cups.Pin

    Open the lid and remove bell peppers. Serve bell pepper egg cups on a bed of arugula leaves or spinach, and spoon the faux hollandaise sauce over the top of the egg cups.

    Hint: Depending on how runny or done you prefer your egg yolks to be, you can adjust the cooking time to longer or shorter time periods.

    Variations

    • Spicy - add chili pepper flakes to the eggs before cooking to imbue heat into the dish, or banana peppers
    • Deluxe with Bacon - add cooked chopped bacon to the egg cups and then pour on the sauce.

    Equipment

    I used an Instant Pot to make his recipe.

    Storage

    Store the cooked egg cups in a covered container in the fridge for up to two days. Store the sauce in a covered container in the fridge for up to3 days.

    📖 Printable Recipe Card

    Adding the sauce to the eggs benedict cups.Pin

    Keto Instant Pot Eggs Benedict Cups

    Stacey
    Keto Instant Pot Egg Benedicts Cups are a delicious low-carb eggs benedict alternative breakfast that is so simple to prepare in your instant pot.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 3 minutes mins
    release time 2 minutes mins
    Total Time 10 minutes mins
    Course Breakfast, eggs
    Cuisine American
    Servings 4
    Calories 198 kcal

    Equipment

    • Instant Pot
    Prevent your screen from going dark

    Ingredients
     
     

    • 4 XL Eggs
    • 4 Bell Peppers medium-sized any color
    • 6 Baby Arugula Leaves or spinach
    • ½ teaspoon fresh parsley chopped

    Faux Hollandaise Sauce:

    • ¼ cup Mayonnaise
    • 1 teaspoon Dijon Mustard
    • ½ teaspoon Lemon Juice
    • ½ teaspoon White Vinegar
    • ¼ teaspoon Sea Salt
    • ⅛ teaspoon Black Pepper
    • ¼ teaspoon Ground Turmeric

    Instructions
     

    • Cut off bell pepper tops so that peppers are 1 ½ inch high and remove and scrape out the center and all seeds.
    • Add one cup of water to the inner pot of the Instant Pot. Place the steamer rack inside of the pot.
    • Carefully crack an egg into each bell pepper cup.
    • Place each bell pepper on the steamer rack. Secure the Instant pot lid and turn the pressure release handle to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 2 to 3 minutes.
    • While eggs are cooking; prepare the sauce. In a small bowl combine mayonnaise, Dijon mustard, lemon juice, white vinegar, sea salt, black pepper, and ground turmeric. Whisk until blended. Set aside.
    • Once cooking time is complete, let it Naturally Release for 2 minutes the Quick Release the remaining pressure.
    • Open the lid and remove bell peppers and serve bell pepper egg cups on a bed of arugula leaves or spinach, and spoon the hollandaise sauce (made earlier) over the top of the egg cups. Garnish with fresh chopped parsley.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    *Depending on how runny or done you prefer your egg yolks to be, you can adjust the cooking time to longer or shorter time periods.
    *All nutritional data are estimates based on the products I used*
    Yield: 4 egg cups, Serving Size: 1 egg benedict cup with sauce, Net Carbs per Serving: 5g, Amounts per Serving~

    Nutrition

    Serving: 1egg cupCalories: 198kcalCarbohydrates: 8gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 190mgSodium: 345mgPotassium: 429mgFiber: 3gSugar: 1g
    Keyword instant pot breakfast, keto breakfast, keto eggs benedict
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

    Recipes you may also enjoy

    Keto & Paleo Scotch egg made in the Instant Pot.Pin
    Egg Bacon Zucchini Nests Paleo, Low Carb & Gluten Free.Pin
    2-Minute Pressure Cooker Keto Eggs en Cocotte Feta and HerbsPin

    Food safety

    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    « Keto Air Fryer Churros
    Keto Air Fryer Corn Dogs »

    Comments

      5 from 6 votes (1 rating without comment)

      Leave a comment, share a tip, or ask a question. Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. jennifer says

      May 29, 2022 at 4:58 am

      5 stars
      So easy and I love the colorful, edible "cups"!

      Reply
    2. Donny says

      May 26, 2022 at 8:09 am

      5 stars
      I loved this! So much easier than regular eggs benedict.

      Reply
    3. Megan says

      May 26, 2022 at 7:50 am

      5 stars
      Hi Stacey, I just wanted to tell you how much we enjoy this recipe. It turns out lovely, and the easy hollandaise is wonderful. So fun to have this healthy (veggies + protein) savory breakfast + the ease of using the IP.

      Reply
    4. Shelby says

      May 23, 2022 at 11:43 am

      5 stars
      I LOVED the mild turmeric flavor in these!

      Reply
    5. Janessa says

      May 23, 2022 at 9:26 am

      5 stars
      Wow, I love the idea of cooking the eggs in hollowed out peppers! What an easy and healthy, yet decadent brunch idea.

      Reply
    bio headshot-2

    Footer

    ↑ Back To Top

    As Seen In


    • About Us
    • Contact Us
    • Privacy Policy
    • Subscribe to Our Newsletter
    • Disclaimer
    • Terms & Conditions

    As an Amazon Associate, I earn from qualifying purchases.


    beautyandthefoodie.com Copyright ©2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.