Easy-peasy InstantPot egg bites!

 

img_1289

I don’t know if any of you have tried the sous vide egg bites from Starbucks but they are so-freakin’-gewwwddd! However- they are also pretty pricey! I’m a sucker for eggs, and 2-3 egg bites are the perfect serving size for my post bariatric surgery tummy so I decided to develop my own egg bite recipe using my InstantPot! (have I mentioned how much I love my InstantPot?!)

First things first! Here’s what you’ll need…

  • 3 large Eggland’s Besteggs
  • 3 egg whites
  • 1 cup of cheese (I used ½ cheddar and ½ mozzarella but Gouda is delicious in these too!)
  • ½ cup FairLife milk
  • ¾ cup large curd cottage cheese (because I hate low fat cottage cheese J )
  • 1 pinch Redmond’s garlic Himalayan sea salt
  • ½ tsp FreshJax herbs de province seasoning blend

img_1271

  • 1 handful of fresh spinach chopped
  • 2 slices of shredded Boars Head maple glazed ham
  • ¼ cup Jimmy Dean turkey sausage crumbles (these are seriously the easiest addition to any breakfast dish!)
  • 3tbs fresh salsa (I buy whatever brand is on sale for the week!)
  • 3 diced mini sweet peppers

Now it’s time to blend!

Throw the first set of ingredients into a blender (eggs, egg whites, cheese, cottage cheese, seasonings, and milk) and pulse your blender until the mixture appears mixed and airy (the more air the fluffier..is fluffier a word? Fluffy eggs are life…just sayin’)

Assembly time!

I bought my egg bite molds on amazon for like 6 bucks- just search ‘egg bite mold for instant pot.’ Trust me- these are SO worth it..and you can use them for all kinds of other recipes in your instant pot! The egg bites slide right out and I have never had them stick- total game changer. You’ll thank me later…

Each mold makes 7 egg bites and I use 2 molds. I divided the rest of the ingredients up evenly between the 14 cups and poured the egg mixture into each cup filling them a little over ¾ full. If you over fill they will pop out of the mold (been there done that.)

img_1277

Time to cook ‘em!

Set your Instantpot to ‘steam’ for 8 minutes…make sure the valve is sealed. Pour 1.5 cups of water into the bottom of the pot and place the steam rack at the bottom. Now, stack your molds on top of the rack and you’re all set! After they steam for 8 minutes let the pressure release naturally for 12 minutes. Then, release the pressure valve and remove your molds!

I like to let the eggs settle into the mold for a couple of minutes before I flip them over onto a plate lined with paper towel. The paper towel helps absorb some of the leftover moisture from the steaming process and helps firm up the egg bites!

I use mine for meal prep and they last about a week in the refrigerator!

Eat and enjoy!

Tag me on Instagram @kburg21 if you make ‘em so I can see! #katiescardiokitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s