These delicious little egg bites will make your day! Totally customizable — you can make so many different kinds, your head might spin. I really enjoy when I can tweak a recipe to fit my dietary needs and my tastebuds; it’s not often that the 2 can coincide so well… and I’m really not much of an egg person to begin with. But my husband bought me this Instant Pot last Christmas and got me the accessory kits this Christmas and I feel terrible having neglected it for so long.
I’m always looking for a quick and healthy breakfast to take with me to work and these little guys fit the bill so perfectly. I first found egg bites at Starbucks, but almost $5 for two of these little guys?? No way — my wallet cannot afford a hit like that! So when I noticed that one of my Instant Pot accessory kits came with a silicone mold that perfectly resembled the egg bites I had bought, I had to try it.
For the egg bites pictured, which made 2 batches, I used
- 12 eggs
- 1/2 orange bell pepper
- 1/4 yellow onion
- garlic powder
- 1 tsp red pepper flake
- 1/4 cup milk (optional)
- pinch of dried parsley
- 2 tsp each salt/pepper
I combined all ingredients in my blender and combined until it was very smooth — I didn’t want any big chunks and I needed all the flavor to be distributed evenly throughout the mixture. Items tend to settle or float in egg and you’ll see little settling when they’re done and you pop them out, but for flavors’-sake, this is a good way to go about it.
I poured the mixture into the silicone mold and put the lid that came with it on top, careful not to over-fill. I left a few centimeters of space.
Using the trivet (the piece the mold is sitting on in the above picture), I placed it into my 8qt Instant Pot with 2 cups of water in the bottom. If using a 6qt, I believe 1 cup of water would be sufficient.
I put the lid on and flipped the vent to “Sealing” instead of “Venting” and pushed the “Steam” button on the front. I set the timer for 10 minutes and let it go. It took about 4 minutes for it to come to pressure and begin the countdown, and once it finished, I let it naturally release for 10 more minutes before I flipped the valve to “Venting” and let out what little pressure still remained.
Be sure when you do this that you flip from the side or wear an oven mitt — you don’t want the hot steam that could shoot up from the vent to burn your hand!
The egg bites came out perfectly cooked! They shrank a little as they cooled, but they were dense but still fluffy, creamy but hearty! The perfect combo of everything and the flavors were delicious. I plan on buying a second mold and making several batches at once to keep in the freezer and fridge for the week.
You can only let your imagination be your guide when you make these — I used what I had on hand that I know would work for my diet and health needs. But I’m quite sure you could also add:
- 1/4 cup any cheese
- kale or spinach
- tomato
- potato
- bacon
- curry spice
- ham or chicken
Let me know in the comment section below what your favorite combo is!
Cheers!
Living, Loving & Crafting with Hashimoto's Thyroiditis 