Instant Pot Sous Vide Egg Bites Recipes

INSTANT POT EGG BITES

Steps:

• Optional Flavor Boosting Step - Brown Bacon: This optional step will add some depth of caramelized smoky aroma & flavor to the egg bites. You can either brown the bacon in Instant Pot or in the oven.Oven Method:-Place bacon on a baking sheet lined with parchment paper.-Place baking sheet on the middle rack of a preheated 400°F oven.-Bake bacon until crispy and golden-brown. Set a timer for roughly 18 - 20 minutes.Instant Pot Method:-Add bacon in Instant Pot, then heat up Instant Pot using "Sauté More" function (no need to add oil as bacon has a lot of fat).-Allow the bacon to crisp and brown on both sides (~7 - 9 mins).-Remove bacon from Instant Pot, then place them on a paper towel to absorb the excess fat.
• Prepare Egg Bites Mixture: While the bacon is browning in Instant Pot, break 4 large eggs into a large measuring cup. Mix and combine with ¼ tsp fine salt. Add ⅛ tsp ground black pepper, ¼ tsp (1.25ml) regular soy sauce, ¼ cup (60g) cottage cheese, ¼ cup (48g) freshly grated cheddar cheese, and ¼ cup (48g) freshly grated mozzarella to the egg mixture. Mix well.*Pro Tip: If you like more smooth, custard-like textured egg bites, use an immersion blender to blend the egg bites mixture.
• Add Browned Bacon and Green Onions: Your bacon should be browned at this point. Absorb the excess fat and roughly chop them into bacon bits. Clean and dry the Instant Pot inner pot. Add bacon bits and green onions to the egg mixture, then mix until just combined.
• Pressure Cook Egg Bites: Pour egg mixture into the silicone egg bites molds. Lightly wrap & cover the top of the egg bites mold with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place trivet with egg bites mold in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 9 minutes + 6 minutes Natural Release. After 6 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Carefully open the lid.
• Check Doneness & Serve: Unwrap the egg bite molds. Let the egg bites cool a bit, then pop them out. Garnish with thinly sliced green onions and freshly grated cheese. Serve these yummy egg bites & enjoy~ :)

STARBUCKS SOUS VIDE EGG BITES (INSTANT POT)

Steps:

• Put 1 cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot.
• Cook the bacon utilizing your favorite method to cook bacon. Crumble and evenly distribute into 4 mason jars.
• Add the eggs, cheese, cottage cheese, cream and salt to the blender and blend until smooth (about 15 seconds).
• Add a dash of hot sauce if desired and blend for a few more seconds.
• Spritz the mason jars with spray oil (no need if using silicon molds)
• Divvy the egg mixture evenly into 4 mason jars.
• Cover each mason jar loosely with foil and place gently in the Instant Pot.
• Place the cover on the Instant Pot and select "Steam" and set to 8 Minutes.
• NPR (natural pressure release) for 10 minutes and then quick release (QR) the rest.
• Carefully remove the egg bites from the Instant Pot and let cool down for a few minutes.
• Enjoy immediately or refrigerate for up to a week!

WEIGHT WATCHERS EGG BITES

Steps:

• Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on high for 30 seconds until well mixed and frothy.
• Spray two silicone egg molds with cooking spray and place one sun-dried tomato and a sprinkle of basil in the bottom of each cup. Fill each cup about ¾ of the way full with egg mixture. Tightly cover the molds with aluminum foil.
• Add 1 cup of water to your Instant Pot then place a trivet in the bottom. Stack your molds on the trivet.
• Close and lock the lid and turn the pressure release valve to sealing. Select Pressure Cook (high) and set the timer for 8 minutes.
• Once the cook time is complete, allow the pressure to release naturally. Once the pressure valve drops remove the lid and carefully remove the molds and aluminum foil. Allow the egg bites to cool on the counter or refrigerator before removing egg bites. Store egg bites in the fridge for up to a week.
• Microwave for 30-45 seconds when you are ready to eat them.
• Preheat oven to 375°F
• Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on high for 30 seconds until well mixed and frothy.
• Spray two silicone egg molds, or a cupcake pan with cooking spray and place one sun-dried tomato and a sprinkle of basil in the bottom of each cup. Fill each cup about ¾ of the way full with egg mixture.
• Bake for 20 minutes until lightly browned and fluffy. The egg bites will rise during cooking, but will settle once they are cooled.
• Allow the egg bites to cool before removing egg bites. Store egg bites in the fridge for up to a week.
• To reheat, microwave for 30-45 seconds when you are ready to eat them.

INSTANT POT EGG BITES

Steps:

• Spray cups with nonstick cooking spray. Sprinkle bacon into each cup.
• Add eggs, cheddar cheese, cottage cheese, half and half and a pinch of salt into a blender. Process until smooth and mixed well. Pour into cups, filling about 2/3 full. Cover with foil.
• Make a foil sling by folding a long piece of foil in half. Place under the egg cups and use it to lift the pan into the pot.
• Place 1 cup of water into the bottom of an instant pot. Place the trivet into the pot. Place the egg cups into the pot and tuck in the foil if it extends beyond the top of the pot. Place the lid on the pot and seal it. Close the pressure release valve.
• Set the pot to steam, high pressure for 8 minutes. When cooking cycle is complete, let the pot naturally release for 10 minutes. Release the pressure valve and open the pot. Carefully remove the pan and remove the foil. Invert the pan onto a plate and the cups should pop right out. If not, gently squeeze the eggs out.

INSTANT POT® SOUS VIDE EGG BITES

Steps:

• Pour 1 cup water into a 6- to 8-quart multi-functional pressure cooker (such as Instant Pot®) and place trivet inside. Spray an Instant Pot®-safe egg bite mold with cooking spray.
• Pour eggs, Monterey Jack cheese, and cottage cheese into a blender. Blend until smooth, then add spinach, green onion, and red pepper, then do a quick pulse to mix. Spoon in about 1/2 teaspoon bacon bits into each egg cup. Cover mold tightly with aluminum foil and lower into the Instant Pot®. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the mold and allow to cool, about 5 minutes. Flip upside-down on a plate and serve.