Instant Pot Egg Bites Sous Vide Starbucks Style

I love Starbucks Sous Vide Egg Bites but prefer to make them at home so I can control the ingredients. I have tried making baked eggs in muffin cups in the oven but find that they stick to the pan. The Instant Pot method, however, creates perfect egg bites that do not stick.
Feel free to experiment with the ingredients. I always use eggs, cheese, cottage cheese, onion and red pepper but sometimes add spinach, cooked bacon, bacon slice, ham or broccoli if I happen to have these.
These keep so well in the refrigerator or can be frozen so I always make two batches since I have the blender and the Instant Pot out anyway.
Let me know what you think or let me know what your favorite ingredient combination is!

  • 4 eggs
  • ½ cup Monterey Jack, Swiss, Smoked Gouda, Pepper Jack  or Sharp Cheddar cheese, shredded
  • ½ cup 2% cottage cheese
  • 1 green onion chopped
  • ½ roasted red, yellow or orange pepper chopped
  • ¼ cup spinach chopped
  • Optional, freshly cooked, crumbled bacon OR 4 thin bacon slices, cooked, then cut each piece into thirds
  • Optional, 2 slices natural (no preservative) oven roasted ham, chopped into bite size
  • Optional, 1/4 cup broccoli, chopped in small pieces

INSTRUCTIONS

  1. Add 1 cup water to Instant Pot and place the wire rack that came with your Instant Pot inside.
  2. Add eggs, cheese and cottage cheese to a blender and process until smooth (about 30 seconds). Add green onion, pepper and spinach and give it a quick pulse to combine.
  3. If using bacon, add bacon pieces to bottom of silicone molds or if using sliced bacon, place two cut pieces into the bottom of each silicone cup. Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil.
  4. Place the silicone mold into the Instant Pot.
  5. Put the lid on the Instant Pot and set the vent to “sealing”. Press the STEAM button and set the timer to 10 minutes. It takes about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
  6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot.
  7. Remove the silicone mold from the Instant Pot, remove the foil and remove the egg bites from the mold onto a plate. Blot with paper towel if too moist.

RECIPE NOTES

These Instant Pot Egg Bites can be stored in the refrigerator for up to 5 days. Microwave for 30 seconds when ready to eat. They can also be frozen and reheated in the microwave for 1½ – 2 minutes.

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Roasted Red Peppers with Pesto

 

 

Delicious and easy to make, this interesting vegetable side dish also works well cold the next day in a salad, in sandwiches or in eggs.

Roasted Red Peppers with Pesto

  • 3 red bell peppers
  • 4 tablespoons prepared pesto
  • 2 tablespoons balsamic vinegar

DIRECTIONS:

  1. Preheat oven to 4oo degrees.
  2. In a large bowl or a large Ziploc bag, mix pesto and balsamic vinegar.
  3. Remove stem and seeds from peppers and slice into 1 inch wide slices. Place in large bowl or ziplock bag with pesto.
  4. Stir until peppers are completely covered.
  5. Place pepper slices on a foil lined baking sheet and place into oven. Bake for 15 minutes or until peppers are tender.
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Freezer Spinach and Egg Breakfast Sandwiches

Make these freezer-to-microwave sandwiches for a quick breakfast or snack. If you don’t want the English muffin, the egg filling alone, makes a wonderful make-ahead breakfast paired with a piece of fruit. 

INGREDIENTS

  • 6 large eggs
  • 1/2 cup milk, nonfat or 1%
  • 1/2 tsp salt
  • Pepper
  • 1 – 12 oz box frozen cut leaf spinach, thawed
  • 6 Whole Wheat English Muffins
  • 6 slices cheese, each cut in half, I prefer sharp
  • Non-stick spray or olive oil to coat casserole dish

 

 

  1. Preheat the oven to 350º F.
  2. Coat an 8 x 9 or 8 x 12 inch casserole dish with nonstick spray or wipe with olive oil.
  3. Thaw the spinach either overnight on a plate in the refrigerator or in the microwave then squeeze out the excess moisture.
  4. In a large bowl, whisk together the eggs, milk, salt, and pepper.
  5. Stir the spinach into the egg mixture.
  6. Pour the egg mixture into the dish. Bake the eggs for about 30 minutes, or until the center is set and the outer edges are slightly browned. (or until internal temp reaches 160 degrees). Allow the eggs to cool, then slice into six pieces.
  7. Assemble the sandwiches by putting one half of one slice of cheese piece on top of one side of the English muffin, then one of the baked egg squares, the other half of the slice of cheese, then the other half of the English muffin. Wrap each sandwich in plastic wrap or a zip sandwich bag, then place all the sandwiches in a gallon sized freezer bag. Freeze for up to 2 months.
  8. To reheat, unwrap the sandwich, place on a microwave safe plate, then microwave on the defrost setting for one minute. Then, heat on high for 30 seconds at a time until heated through. Or, thaw in the refrigerator over night and simply microwave on high until heated through.

 

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