There are a few kitchen appliances that I use regularly, and one of them is my Instant Pot. A few years ago, I started cooking with it and have since invested in various accessories, including silicone egg cups that fit perfectly inside. This is the best method I've found for making these egg bites, although I’ve also baked the same mixture in mini muffin cups for a soufflé-like version. Baked, they have a crusty shell instead of a smooth, creamy texture, but both versions taste great. If you don’t have an Instant Pot with the right accessories, definitely try the baked version. These egg bites are great for breakfast, lunch, snacks, and even party hors d’oeuvres. Inspired by a popular coffee chain, these creamy, melt-in-your-mouth bites are completely customizable and one of my favorite high-protein go-tos. They keep well in the fridge for a week and can be eaten cold, though I prefer to heat them in the microwave for about a minute.
The term *sous vide* translates from French to mean “under vacuum,” which is why the Instant Pot is so useful. In my opinion, the key to the perfect egg bite is getting the ratio of ingredients right: 1 part egg, ½ part soft cheese, ½ part hard cheese, and 1 part mix-ins. Feel free to get creative and swap out any of the cheeses or mix-ins to suit your needs or tastes. Below are a savory and a slightly sweet combo.
Savory Egg Bites
Ingredients
- 1 cup eggs (or just the whites if you prefer)
- ½ cup 1% cottage cheese
- ½ cup shredded cheddar cheese
- 1 cup sautéed vegetables (I used baby bella mushrooms, white onion, and red bell pepper, but feel free to use any vegetables, meats, or a mix of both. I often use leftovers from other recipes.)
- Salt
- Pepper
- 1 tbsp organic dill paste (optional)
Instructions:
1. Wash the fresh produce and dice it finely. Preheat a medium pan and sauté the vegetables in olive oil or butter. Allow them to cool while you prep the eggs.
2. Crack the eggs into a medium bowl and whisk until fluffy.
3. Grate the cheddar and add it to the eggs.
4. Add the cottage cheese, salt, pepper, and dill paste (if using).
5. Mix all the ingredients until well combined.
6. Using silicone egg cups (or muffin cups), oil or spray them with non-stick spray, then fill them ¾ of the way with the egg mixture. (The eggs will rise during cooking and need room to expand.)
7. If using an Instant Pot, cover the egg cups with tin foil, seal the edges, then place them in the Instant Pot. Seal with the lid and use the egg function, setting it for 30 minutes. (Mine also has a sous vide function that runs for a 90-minute cycle.)
8. If baking, preheat the oven to 350°F and bake for about 30 minutes, or until they reach an internal temperature of at least 160°F. They should have a golden crust when cooked this way.
Slightly Sweet Egg Bites
Instructions:
- 1 cup eggs (or egg whites)
- ½ cup 1% cottage cheese
- ½ cup brie cheese
- 1 cup finely diced pears (apples also work great!)
- Salt
- ½ tsp cinnamon
- ½ tsp clove
Instructions:
Use the same cooking instructions as above. You don’t need to sauté the pears, but I did, and it adds so much depth of flavor.
Let me know if you need any more adjustments!