Instant Pot Weight Watchers Freestyle Recipe for Cheesy Broccoli Egg Souffles
Recipe type: Breakfast, Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 Large Eggs
  • 1.5 Cups of Fat Free Half & Half
  • 1 Cup of Kraft Fat Free Shredded Cheddar Cheese
  • ¼ Each Teaspoon of Salt, Garlic Powder and Fresh Cracked Black Pepper
  • 2 Cups of Frozen Broccoli Florets, Thawed and Chopped Small
  • 1 Cup of Water
  • Butter Flavored Vegetable Cooking Spray
  • 4-8oz Ramekins
  1. Whisk 4 eggs, half & half, shredded cheddar cheese, salt and pepper together in a bowl. Spray 4 ramekins with butter flavored vegetable cooking spray. Pour liquid mixture evenly among 4 ramekins. After chopping the broccoli florets small (bite sized pieces), divide them equally among the 4 ramekins.
  2. From the 4 remaining eggs, crack one egg over broccoli into each ramekin.
  3. Add 1 cup of water and the steaming rack (comes with Instant Pot) into Instant Pot. Put each ramekin onto the steaming rack. Cover loosely with aluminum foil. Lock lid and close vent. Select "Steam" setting, set pressure to "High" and set timer for 6 minutes. When time is up, quick release the pressure. Remove lid and ramekins (using oven gloves). Let them sit with loosely covered foil for 3 minutes before serving.
  4. This makes 4 servings at 3 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at