Recipe 1: Instant Pot Egg Bites are loaded with protein and flavor from spinach and Gruyere cheese Instant Pot Egg Bites are loaded with protein and flavor from spinach and Gruyere cheese, and have a velvety smooth texture that you will not be able to resist! They are super easy to prepare using a blender, and cook to perfection in a pressure cooker. These are not an exact copycat of Starbuck’s Sous Vide Egg Bites...... Starbuck’s version is made with cottage cheese, which is a no -go for lactose-intolerant me. Theirs are also made with egg whites, but I went with whole eggs for the added protein since we are skipping the cottage cheese…. .
Transcript
Recipe 1: Instant Pot Egg Bites are loaded
with protein and flavor from spinach and
Gruyere cheese
Instant Pot Egg Bites are loaded with protein and flavor from spinach and Gruyere
cheese, and have a velvety smooth texture that you will not be able to resist! They
are super easy to prepare using a blender, and cook to perfection in a pressure
cooker. These are not an exact copycat of Starbuck’s Sous Vide Egg Bites......
Starbuck’s version is made with cottage cheese, which is a no-go for
lactose-intolerant me. Theirs are also made with egg whites, but I went with
whole eggs for the added protein since we are skipping the cottage cheese…. .
H O W T O M A K E I N S TA N T P O T E G G B I T E S :
Add the eggs, milk, chopped spinach, grated cheese, and pepper to a
blender…..
and blend until smooth…..
Spray the egg bites silicone mold with cooking spray or coconut oil. Divide
the egg mixture between the 7 cups. Wrap with foil or place the plastic lid on
top of the silicone egg mold. Do completely secure the lid, just lay it on top.
Pour 1 cup of water into the liner of your pressure cooker and add the trivet.
Carefully place the filled silicone mold on top of the trivet…..
Secure the lid, make sure the steam knob is in the “Sealing” position. Press
the “Steam” button and adjust the time to 8 minutes using the + and –
buttons…..
When the pot beeps, allow the pressure to release naturally (about 5 to 10
minutes). Carefully remove the Egg Bites from the Instant Pot and allow to
cool for a few minutes…..
Before turning out onto a wire cooling rack…. .
Hold the mold over the wire rack and gently push the egg bites out.
These Instant Pot Egg Bites are loaded with protein and flavor from the
spinach and Gruyere cheese and have a velvety smooth texture that you won't
be able to resist!
Course: Breakfast
Servings: 7 Servings
Calories: 135 kcal
Ingredients
5 large Eggs
1/4 cup Milk (I used unsweetened CashewMilk)
1 cup roughly chopped spinach
1 cup grated Gruyere cheese (substitute your favorite flavor)
1/8 teaspoon ground black pepper
Instructions
1. Add the eggs, milk, chopped spinach, grated cheese, and pepper to a
blender and blend until smooth.
2. Spray the egg bites silicone mold with cooking spray or coconut oil.
Divide the egg mixture between the 7 cups. Wrap with foil or place the
plastic lid on top of the silicone egg mold. Do completely secure the lid,
just lay it on top.
3. Pour 1 cup of water into the liner of your pressure cooker and add the
trivet. Carefully place the filled silicone mold on top of the trivet.
4. Secure the lid, make sure the steam knob is in the “Sealing” position.
Press the “Steam” button and adjust the time to 8 minutes using the +
and – buttons.
5. When the pot beeps, allow the pressure to release naturally (about 5 to
10 minutes). Carefully remove the Egg Bites from the Instant Pot and
allow to cool for a few minutes before turning out onto a wire cooling
rack.
6. Hold the mold over the wire rack and gently push the egg bites out. If
you hold it at an angle or press too hard, you may end up with cracks.
7. Serve immediately or cool completely and store in the refrigerator for
up to a week. You can also freeze them for up to a month.
Recipe Notes
I used Unsweetened CashewMilk, but whole, 2%, or coconutmilk would
also work.
Look for a Gruyere that has been aged more than 9 months for lactose-free,
or choose your favorite cheese.
I used fresh spinach, but thoroughly dried frozen would work as well. We
just don’t want any extra moisture.
Gruyere cheese is slightly salty, so I did not add additional salt to the recipe.
If you use a milder cheese, like Jack or mild cheddar you may need to add a
1/4 teaspoon of salt.
Recipe 2：Instant Pot Egg Bites AKA Copy Cat
Starbucks Eggs
INSTANT POT EGG BITES INGREDIENTS: 12 eggs
Bacon
Diced ham
Shredded cheese
½ cup of milk
½ cup of cottage cheese
2 tbsp of butter softened
Dry mustard, garlic, salt, and pepper to taste
**You can change up the meat, type of cheeses, add in vegetables, etc**
INSTANT POT EGG BITES DIRECTIONS: Place the bacon on a cookie sheet and bake for about 10 to 15 minutes
In a large bowl place in your dozen eggs, butter, seasoning, and cottage cheese. . If
you don’t have one just drop it in a blender and let it blend.
Rub the silicone cups with oil, or we used butter since no one packed the oil.
Put about a half cup of water in the liner and turn the Instant Pot to saute to
warm it up
Cut bacon into chunks that will fit in the egg cups dish. We used scissors to cut up
the bacon and then press the bacon into a cup.
OR place ham into the bottom of the silicone cup
Pour some of the egg mixture from the large bowl into a pour-able Pyrex
measuring bowl and add in cheese, pay attention the cheese clumping as you are
pouring from the measuring bowl. If you aren’t comfortable pouring with the
cheese you can layer in the silicone pan on top of the bacon and on top of the egg
mixture.
Make sure your trivet is in the bottom of the instant pot and make sure the
handles are upwards for easier removal of the pans after it’s done cooking
Place carefully in the instant pot, if doing both silicone egg pans make sure the
cups line up so they stack
Seal the instant pot lid and press manual and press the plus sign/minus sinus till
the display screen says 6. Walk away and allow to cook.
When the Instant Pot beeps that the cooking has ended wait 10 minutes for a
natural release and then at that time you can release the pressure valve.
Remove the pans by grabbing the handles of the trivet with a towel and lift slowly
the pans out
We placed a large dinner plate over the silicone pan and to flip the egg bites out of
the pans
Recipe 3： SOUS VIDE EGG BITES RECIPE
IN THE INSTANT POT
Course Breakfast
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 7
Calories 366.6 kcal
Ingredients 4 large eggs
4 pieces bacon cooked and crumbled
1 1/2 cup sharp cheddar cheese shredded
1/2 cup cottage cheese
1/4 cup heavy cream
1 tsp hot sauce
1/4 cup spinach chopped
salt & pepper to taste
Instructions 1. Add bacon pieces to bottom of silicone baby food maker in the molds. Set
aside.
2. Add eggs, cheddar cheese, cottage cheese, heavy cream, hot sauce, and salt
& pepper to a blender. Blend until smooth consistency. Stir in chopped
spinach.
3. Pour egg mixture into baby silicone baby food maker, covering bacon.
Cover baby silicone food maker with foil paper.
4. Add 1 cup of water to bottom of Instant Pot and place trivet inside. Place
baby food maker on top of trivet in Instant Pot. *See note about creating a
foil sling or use tongs for easy removal.
5. Cover Instant Pot, making sure valve is set to "sealing." Select "Steam" and
set timer to 9 minutes. Once the time timer goes off, allow it to natural
release for 10 minutes. Then switch your valve to "venting" to do your
quick release to remove any remaining pressure.
6. Open your Instant Pot and remove silicone baby maker. Allow to stand for
a few minutes and turn eggs over onto a dish. Enjoy immediately or
refrigerate for up to 4 days.
NOTES ON SOUS VIDE EGG BITES RECIPE IN THE
INSTANT POT
You can create a foil sling for easy removal of the baby silicone mold in the
Instant Pot. To create the sling, take a 20 inch long piece of foil paper and
fold it into thirds. Place this in the Instant Pot, on the trivet and place the
baby silicone mold on top of that. When ready to remove from the Instant
Pot, grab the foil sling. Or in the alternative, you can use tongs to grab the
side of the silicone mode for removal.
Have fun with the add ins and use whatever cheese you may like.
Allow the egg bites to sit after removing from Instant Pot to have them
firm up a bit.
STEP BY STEP PHOTOS OF SOUS VIDE EGG BITES RECIPE IN THE
INSTANT POT
Prepare your bacon. I like to cook mine in a 425 degree oven for about 12
minutes until they are nice and crispy.
Remove bacon and drain on paper towel and break into smal pieces.
Add eggs, cheddar cheese, cottage cheese, heavy cream, hot sauce, and salt and
pepper to blender.
Blend to a smooth consistency.
Stir in chopped spinach.
Pour into silicone mold and cover with foil paper.
Place 1 cup of water and trivet inside of Instant Pot.
Place silicone mold on top of trivet.
Set Instant Pot to “Steam” for 9 minutes. Cover. Once Timer goes off, allow it to
natural release for 10 minutes, then quick release.
Remove silicone mold from Instant Pot and allow to rest for a few minutes, about
5. Turn eggs over onto dish.
Recipe 4： Instant Pot Sous Vide Egg Bites
Servings: 7 egg bites
Calories: 164 kcal
Ingredients 5 large eggs
1/2 cup cottage cheese
1/4 cup heavy cream
1/4 teaspoon salt
2 pieces thick sliced bacon, cooked
2 oz shredded sharp white cheddar
Instructions 1. Add eggs, cottage cheese, cream and salt to a blender and blend for 30
seconds or until smooth
2. Spray mold with nonstick spray and fill molds about half way
3. Add cheese and crumbled bacon equally to each mold and stir gently to
mix into egg
4. Fill remaining space in molds with egg
5. Place 1 cup water in bottom of Instant Pot and add trivet
6. Place mold on top of trivet
7. Set pot ot 8 minutes on steam
8. Allow 10 minutes natural pressure release before removing eggs from
