It’s been a good long time since I posted an ‘egg bite’ recipe, so I figured it was about due again by now. If you don’t know what egg bites at this point, you definitely should. Egg bites were made rather famous by the coffee giant Starbucks. I’ve made a few different recipe variations.
They’re one of my most favorite breakfast (or brunch) options. Easy to make, delicious, and completely versatile! Today though, I had Denver omelettes on my mind. What’s in a Denver omelette though? Onions, bell peppers, mushrooms and ham.
The end result here is a rather decadent and rich breakfast bite. These are way bigger than the ones you can buy too. Literally. One is about the size of two of the Starbucks versions. They’re low-carb and keto-friendly too. With just 2 carbs and right at 230 calories.
The ones you buy are ‘sous vide’, but we’re basically faking a sous vide cook here by making these in the pressure cooker. It’s a handy little trick that makes for some perfectly light and fluffy egg bites!
Yum! I really think that this Denver Omelette variation of these egg bites is my favorite so far. They are full of flavor and filling too. Plus, their portable and meal-prep friendly. Make a batch ahead for a weeks worth of delicious breakfast/brunch bites.
TheSkinnyFork.com Egg bites are all the rage right now! These are made in a pressure cooker and include onion, peppers, mushrooms and plenty of cheese! Prep Time: 5 Minutes • Cook Time: 18 Minutes
Servings: 7 • Serving Size: 1 Egg Bite • Calories: 230 • Fat: 19 g • Saturated Fat: 10 g • Carb: 2 g • Fiber: 0 g • Protein: 13 g • Sugar: 1 g • Sodium: 310 mg
• 4 Whole Large Eggs
• 1 1/2 C. Shredded Cheddar Cheese
• 1/2 C. Cottage Cheese
• 1/4 C. Heavy Whipping Cream
• 2 Tbsp. Bell Pepper
• 2 Tbsp. Onion
• 2 Tbsp. Mushroom
• 1 Oz. Diced Deli Ham
• Salt & Pepper to Taste
Directions:
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.
Heat a small skillet over medium-high heat and cook the 2 Tbsp. bell pepper, 2 Tbsp. onion, and 2 Tbsp. mushroom until tender.
Stir the 1 Oz. ham and the cooked veggies into the egg and cheese mixture.
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 into 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!
Step-by-Step Photos:
Nutritional 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
