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If you haven't been struck by the Sous Vide Egg Bites bug yet, then you don't know what you're missing! My first experience with egg bites was at none other than Starbucks after hearing all the hoopla surrounding them. And let me just say, they did not disappoint. They're soft and fluffy and full of yummy little bits of flavor bomb awesomeness.
Being as they were a little costly though, I thought I could do myself a service and find a way to make them for myself at home; allowing me to change up the flavors and save me a few dollars along the way.
To be completely honest, I have to say that these are actually way better than the ones you can buy. They're even soft, more fluffy, and probably double the size. One of the best parts is that they are incredibly easy to make and last for about a week in the fridge, making them perfect for a once a week meal prep.
So what is 'sous vide' anyway? Well, it's basically a cooking technique where you place something to cook in a container of some sort and set in or around hot water. So, you end up basically steaming to cook while locking in all the flavors and moisture. I hear that it's an excellent way to cook meat, especially poultry!
I've said it before, and I'll say it again; I love my electric pressure cooker. It has the ability to do the work of several of my kitchen appliances, including the slow cooker, and now apparently a 'sous vide' machine too.
I'm so excited to continue to play around with different flavor variations on these amazing egg bites!
Low-Carb Bacon & Cheddar Sous Vide Egg Bites (Instant Pot)
Ingredients
- 4 Whole Large Eggs
- 1 1/2 C. Shredded Cheddar Cheese
- 1/2 C. Cottage Cheese
- 1/4 C. Heavy Whipping Cream
- 4 Slices Center Cut Low Sodium Bacon, Cooked & Crumbled
- 1 Spring Onion or Green Onion, Chopped
- Salt & Pepper to Taste
Instructions
- Pour one cup of water into the base of the Instant Pot or electric pressure cooker and set aside.
- Place the 4 Whole Large Eggs, 1 1/2 C. Shredded Cheddar Cheese, 1/2 C. Cottage Cheese, and 1/4 C. Heavy Whipping Cream into a blender, food processor, or cup for an immersion blender and blend down until smooth.
- Divide the 4 Slices Center Cut Low Sodium Bacon, and 1 Spring Onion or Green Onion among the sections of a silicone egg mold.
- NOTE: You can supposedly use small mason jars to do this as well, but I have not tried it myself. I found my silicone egg mold on Amazon.
- Pour the egg mixture onto each of the egg mold sections over the bacon and onion. I had exactly the perfect amount with no waste or leftover egg!
- Place the egg mold onto the metal steamer rack and lower into the pressure cooker.
- Lightly cover the egg mold with foil and secure the lid.
- Turn the vent to 'sealed' and set the pressure cooker to 'Steam' for 8 minutes.
- Once done, allow the natural pressure to release (this took right at 10 minutes.)
- Remove the mold and set aside to cool for a few minutes before popping the egg bites out. They should be light, fluffy, and jiggle like jello almost!
- Enjoy right away or store in an air-tight container in the fridge for 3-5 days.
- Remove from the fridge and zap in the microwave for a few seconds to enjoy!
Nutrition Facts
Calories
232.43Fat (grams)
19.37 gSat. Fat (grams)
9.35 gCarbs (grams)
1.85 gFiber (grams)
0.04 gNet carbs
1.8 gSugar (grams)
0.89 gProtein (grams)
12.46 gSodium (milligrams)
358.38 mgCholesterol (grams)
138.39 mgNutritional Claims: Low Carb, Sugar Conscious, Low Potassium, Kidney Friendly, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added
Step-by-Step Photos:
