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Instant Pot Egg Bites with Cheddar, Bacon, and Red Pepper Recipe

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3.8 from 56 reviews

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 7 egg bites 1x
  • Diet: Low Fat

Description

These Instant Pot Egg Bites are creamy, fluffy, and packed with protein, perfect for a quick and nutritious breakfast or snack. Using a blender and the Instant Pot, these delicate egg bites incorporate cottage cheese and heavy cream for an extra creamy texture, available in delicious flavor variations including Gruyere & Bacon, Monterey Jack with roasted red pepper and spinach, and Cheddar with turkey sausage and chives.

Ingredients

Scale

Base Mixture

  • 4 large eggs (200 grams)
  • 1/2 cup fat free cottage cheese (4 fl oz)
  • 1 tbsp heavy cream (1/2 fl oz)
  • Salt and pepper to taste

Gruyere & Bacon Add-Ins

  • 1/3 cup Gruyere cheese, shredded (30 grams)
  • 5 slices crispy cooked 25% less sodium bacon, finely chopped (33 grams, cooked weight)

Monterey Jack & Roasted Red Pepper Add-Ins

  • 1/2 cup Monterey Jack cheese, shredded (40 grams)
  • 1/4 cup roasted red pepper, finely chopped (34 grams)
  • 1/4 cup baby spinach, chopped

Cheddar & Turkey Sausage Add-Ins

  • 1/2 cup Jennie-O turkey sausage, cooked and finely crumbled (58 grams)
  • 1/3 cup cheddar cheese, shredded (30 grams)
  • 1 tbsp chives, chopped

Instructions

  1. Prep Add-Ins: Choose one of the three flavor options and divide the associated add-ins evenly between the egg bite molds. This ensures every egg bite has a balanced distribution of fillings for consistent flavor throughout the batch.
  2. Create The Base Mixture: Add the eggs, fat free cottage cheese, heavy cream, salt, and pepper to a blender. Blend until completely smooth, about 30 seconds depending on your blender. The cottage cheese provides protein and gives the egg bites a silky, creamy texture.
  3. Fill The Molds: Pour the egg mixture into the egg bite molds, filling each mold about three-quarters full. Gently tap the mold on the counter to release any large air bubbles that can cause holes or uneven texture.
  4. Prepare Instant Pot: Add 1 to 1.5 cups of water to the bottom of the Instant Pot’s cooking pot. Place the handled trivet inside and carefully stack the egg bite molds on top of the trivet, lowering them gently into the pot.
  5. Cook And Serve: Set the Instant Pot to steam for 11 minutes, or high pressure for 9 minutes, then allow for 10 minutes of natural pressure release. This natural release step helps maintain the fluffy texture of the egg bites. After venting any remaining pressure, carefully remove and flip the egg bites onto a plate to serve.

Notes

  • You can mix and match the add-ins or customize with your favorite vegetables and cheeses.
  • Ensure the egg bite molds you use fit inside your Instant Pot for proper cooking.
  • The natural pressure release is essential for achieving a creamy, fluffy texture and preventing the eggs from deflating.
  • Store leftover egg bites refrigerated in an airtight container for up to 4 days or freeze for longer storage.
  • Reheat gently in the microwave or oven to maintain texture.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American

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Find it online: https://falafelsrecipe.com/instant-pot-egg-bites-with-cheddar-bacon-and-red-pepper-recipe/