Cheeseburger and Tomato Souffle
A cheeseburger-inspired savory souffle of browned ground beef, onion and garlic baked with an egg-milk-cream cheese custard and topped with cheddar, cooked in a souffle dish inside the Instant Pot. Ready in about 45 minutes. Servings: 4.
⏱️ Prep: 10 min🍳 Cook: 30 min
Nutrition
per per serving465
Calories
41.5g
Protein
9.4g
Carbs
28.2g
Fat
Ingredients
| 1 cup | 240 ml | cheddar cheese, shredded |
| 2 ounces | 57 g | cream cheese, at room temperature |
| 1 pound | 455 g | ground beef |
| 1 | tomato, sliced | |
| 1 | onion, chopped | |
| 0.5 teaspoon | 2.5 ml | oregano |
| 0.5 teaspoon | 2.5 ml | basil |
| 0.5 teaspoon | 2.5 ml | thyme |
| 4 | eggs | |
| 0.5 cup | 120 ml | milk |
| 2 cloves | garlic, minced | |
| — | sea salt and ground black pepper | |
| 1 tablespoon | 15 ml | olive oil |
Instructions
Ready in about 45 minutes | Servings 4
Per serving: 465 Calories; 28.2g Fat; 9.4g Carbs; 41.5g Protein; 5.7g Sugars
- Press the "Saute" button and heat the olive oil until sizzling. Now, cook the ground beef until no longer pink.
- Transfer the browned beef to a lightly greased souffle dish. Add the onion, garlic, and seasonings.
- In a mixing dish, whisk the eggs, milk, and cream cheese. Top with the cheddar cheese. Cover with a foil.
- Place the rack and 1 1/2 cups of water inside the Instant Pot. Lower the souffle dish onto the rack.
- Secure the lid. Choose the "Manual" mode and cook for 30 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Let it rest for 10 minutes before slicing and serving. Garnish with tomatoes and serve. Enjoy!