This site contains affiliate links. Please refer to the Privacy Policy for further information.
I have a weakness for all things Starbucks. My daily addiction to Starbucks I am sure got me through most of the work days. And their breakfast items. Oh! Hot damn. They are tasty. The downside, besides the extra calories that I don’t really need, is the hit it takes to the ole checkbook. So since were trying out this whole New Year, New Me thing, I thought I would give trying to recreate those scrumptious egg bites. Now I have just about everything I could ever want that’s kitchen related, yes, even a sous vide machine. But were not going to be cracking that out. We will be recreating these using the ole trusty Instapot.
I’ve had my Instapot for a few years now and it truly doesn’t get enough use. I know that there is so much more I could be doing with it, but why fix it if it isn’t broke, right? We can continue to use the stove and crockpot just the same. But I can’t recreate these egg bites in the crockpot. Wait….I probably could, but they wouldn’t be done until next year. Ain’t nobody got time for that.
I’ve been making these on the weekends and popping them into little Tupperware containers so they are easy to grab, throw in the microwave and it’s a quick, protein rich breakfast “snack”. I literally could eat the whole tray of them, but let’s try and not be a damn glutton.
The recipe is really quite easy, so if your new to the Instapot world, this might be something nice to start with. I use this silicone mold that I picked up, but you can easily find ones like it right here! You are also going to need the steamer trivet that came with it. Can’t find it, I know the feeling. No worries, you can grab one here.
There are really two key parts to making these egg bites work. Steam and whipping. I use a blender for the whipping part, but you could also use an immersion blender or a hand held mixer (truth is, I haven’t tried either of those methods). You could always resort to using the trusty whisk and your pure strength and endurance. Again, I don’t have time for that. The intense whipping creates all these tiny air bubbles in the egg mixture which leaves you with these soft egg bites. The steam used cooks the eggs gently without being too hot in one spot. I give this a good 20 minutes from start to finish and that’s with you standing there staring at the Instapot timer for 14 minutes.
I went simple on these bites, but they really are so easy to create your favorite breakfast flavors. I through some cut ham, onions and peppers in my last batch for some mini Denver omelets. They were quite tasty and no need to precook any of the ingredients. Look at that time saver right there.
I start with eggs, milk, salt, pepper and of course, CHEESE! I crack the eggs into the blender, add the milk, salt and pepper. Now, here’s the fancy part. There are really two ways to do this. You can add your cheese here to the blender or you can sprinkle the cheese on top of the egg when it’s in the mold. Your choice. I can’t say that I noticed a big difference in them either way. For this round, I put the cheese in the blender. Put the lid on and let ‘er rip. Crank that baby on high and let those eggs get nice and fluffy. I have a Vitamix blender, so I used it on high for about 30 seconds to create a really nice fluffy egg mixture.
Oh my. Look at that fluffiness!
I decided to make Bacon and Gouda Egg Bites for this, just because I was really craving a nice macchiato. I used the precooked bacon as regular bacon just wouldn’t get cooked enough. You
cook pre-cook your bacon if you wanted. The choice is all yours. I laid the precooked bacon into the silicone mold and topped it with the egg mixture. Using the measurements below was the perfect amount of egg mixture for the molds. Put the lid on the mold and make sure to double check that the lid is securely attached at all points. If not, you will have a Shit! moment like I may have had once.
Egg meet bacon. Bacon meet cheese.
Can you really go wrong with any combination of these ingredients?
Next, I got my Instapot ready. You will need to add water to the Instapot in order for it to work properly. You will need at least 1 cup of water on the bottom of the inner pot. I suggest using hot water as this will take less time for your Instapot to pressurize. Place your mold on the trivet and using the trivets handles, gently lower those little egg bite babies into the Instapot. Next, secure the instapot lid and make sure that the valve is turned towards SEALING.
Set your Instapot for 9 minutes on High Pressure cook. Once the Instapot pressurizes you will hear the lid lock and now it’s just a waiting game. I really hope that you were multitasking during this time, but if you were just sitting there and drinking your coffee, that’s alright too. Once the Instapot has completed its 9 minute cook cycle, you are going to have to wait until 5 minutes for natural release. Sorry, but I did mention above about the whole 14 minute thing. You can see the screen with display the time starting with an “L”. Once that bad boy gets to 5, flip the pressure switch to quick release to release any leftover pressure inside the pot. BE CAREFUL! This is steam and steam burns. Steam burns hurt like a mofo. Just an public service announcement.
Using some additional protection, umm, like, pot holders, carefully lift out the steam trivet with
the egg bites. Here’s the good part, because now I’m hungry just thinking about these. Carefully take off the mold’s lid. Yo, watch out. It’s hot. Once the lid is off, place a plate on top of the mold, holding the plate and two sides of the egg mold’s edge, quickly flip the plate right side up. Boom.
Look at that. I give every cup a gentle squeeze just to make sure that the egg bite is released from the mold. Finally, lift the mold off and Viola!
These really are a great, easy, low carb, cheap breakfast on the go all the fucking time meal. It’s so versatile. Add whatever you like in your eggs right into the mold. Lactose intolerant. Use lactose free milk and cheese. I’m thinking about adding some chopped mushrooms in my next batch. Excuse me, I may have drooled a bit on the keyboard.
If you are not going to immediately indulge, or this is the second batch, (no judgements here), I place two egg bites into a small plastic container and secure with a lid. I prefer them to still be warm when I place them in the container to go in the fridge. This will create a little bit extra moisture in the container for when you microwave them. In the morning, I grab one container, open the lid, but keep it over the product, slightly ajar, so steam can escape. 45 seconds and your off. Enjoy!
Instapot Egg Bites
Prep Time: 3-5 minutes (Depending on what your putting in there)
Cook Time: 9 minutes
Instapot Pressurizing time: never fast enough (but try using hot water to speed up the process a bit)
Total Time: roughly 20 minutes
Ingredients:
4 Large Eggs
1/3 C Milk
1/3 C Cheese, shredded your preference
½-1 tsp Kosher Salt (depends on your taste buds)
½-1 tsp Black Pepper (depends on your taste buds)
4 strips Precooked Bacon (protein is totally changeable)
Veggies if you want to be a little wild
Directions:
1) In a blender add your cracked eggs, milk, salt, pepper and cheese (you can opt to top or is it bottom the egg bites with shredded cheese).
2) Blend on high for 30 seconds or until eggs are nice and frothy.
3) While the blender is mixing, line your mold with ½ strip of precooked bacon.
4) When the egg mixture is all frothy like, pour the egg mixture into each cup, filling it up to the top.
5) If you opted not to blend the cheese inside the egg mixture, you can top each egg bite with cheese now before securing the lid.
6) Place the lid on the silicone mold, ensuring that each edge is fully secure.
7) Place the silicone mold on top of the steam trivet.
8) Add 1 Cup of HOT water to the bottom of your inner pot.
9) Place the egg mold with the trivet inside the pot.
10) Pressure Cook on High for 9 minutes.
11) Natural release for 5 minutes then quick release
12) Using pot holders, pull the trivet and egg bites out of the inner pot and place on the counter.
13) Let the egg bites cool for 1-2 minutes before attempting to remove the plastic lid from the silicone mold.
14) Place a plate upside down on top of the mold. Holding the plate and the mold, quickly flip them right side up.
15) Give each “egg” a gentle secure to help release it from the mold.
16) Remove the mold and dig in!
Comments