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Sesame Chicken
Fluffy Egg Bites
| By : |
The menu at America’s favorite chain coffee shop (ahem, you know which one I’m talking about) does not disappoint. The cost, however, adds up quickly. By skipping the store-bought option, both you and your wallet will be full. Make a batch of these egg bites to eat throughout the week; they reheat nicely in a microwave. If you have a blender, the results are spectacular, but no one will complain if you just use a whisk.
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Passive Time | 10 minutes |
| Servings |
4 servings
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Ingredients
- 1/4 cup crumbled cooked bacon or sausage optional
- 4 large eggs
- 3/4 cup Shredded Monterey Jack cheese
- 1/2 cup small-curd cottage cheese
- 1/4 cup heavy cream
- 1/2 teaspoon fine sea salt
- 1 cup Water for steaming
Ingredients
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Instructions
PREPARE THE EGG MIXTURE.
- Divide the crumbled bacon or sausage (if using) between the silicone egg bite molds. In a medium mixing bowl, whisk together the eggs, shredded cheese, cottage cheese, cream, and salt. (Alternatively, you can blend these ingredients in a blender.)
PREPARE THE MOLDS.
- Divide the egg mixture between the molds. Cover the molds with aluminum foil.
PRESSURE COOK THE EGGS.
- Pour the water into the inner cooking pot and place a trivet in the bottom. Place the molds on top of the trivet. Lock the lid, select Steam, and set the time to 8 minutes. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
FINISH THE EGGS.
- Unlock and remove the lid. Remove the silicone molds from the pot. Allow the eggs to rest in the mold for 2 minutes before removing.
Recipe Notes
Cooking tip: If you don’t have a silicone egg bite molds, you can use silicone cupcake liners.
Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes, and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.
Find Julee online at MommysMemorandum.com.
Book description:
The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals.
Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals.
From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu.
The Instant Pot® College Cookbook includes:
• Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ.
• 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more!
• Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets.
Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.
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They came out perfect. I had added a little sauteed spinach. I can see that this recipe can be modified many ways to suit your tastes and to add variety with a bit of cooked vegetables and/or cooked meats.
These turned out so perfectly! Very fluffy and delicious. Ive made three batches now. Ive also tried it with different cheeses and ive loved every one. Make sure to take off the aluminum foil as soon as you take them out of the pot.
Very fluffy and good for breakfast bites. I’d recommend a small bit of seasoning to add a bot more flavor.
Very easy and tasty. My son loved these. I used silicone cupcake cups and covered loosely with foil. Little hard to place on trivet without making little mess but worth it.
Rhis recipe is super easy & they turned out PERFECT!! Def a keeper!
I salted and peppered the eggs before pouring into the molds.
I also sprinkled some Everything but the Bagel seasoning in each cup before filling. I use this as my base recipe, I’ve made spinach and feta, tomato and cheddar, western. There’s so many variations. They come out great each time!
Super easy and delicious! Instant pot is hit or miss with me regarding success with recipes but this one turned out great! Will definitely try different ingredients for variety
Nice, thank you. you should try this mold with built-in handles and trivet, much easier and safer! I got it on Amazon: http://www.amazon.com/dp/B07QWS59LK
Very tasty. I added some roasted garlic rosemary sea salt and fresh ground pepper and minced chives. I used silicone baking cups which were very difficult to get into the pot without spilling some. I also forgot the foil cover, but they still turned out good. I’m definitely getting the mold.
These are amazing and freeze well for a quick morning breakfast.