It’s just been an EVERYTHING kind of week so far. You know? Everything Deviled Eggs. Everything Pigs in a Blanket. And now… Everything Egg Bites!
Sort of like with the Everything Deviled Eggs the other day, I added a touch of cream cheese to the egg bites this time to give that subtle taste and richness that one would get with an everything bagel with cream cheese.
I also put some bacon in there because…everything is better with bacon! And there’s just enough ‘Everything’ seasoning in there to give the flavor without overpowering everything else.
To say that these egg bites aren’t a little piece of Heaven would be a flat out lie. Being as I’ve been absolutely craving savory stuff for breakfast lately, these egg bites really hit the spot. And I love that they’re so damn quick and easy to put together too.
Just a quick whip with the blender, pour, and cook in the Instant Pot for 8 minutes. Boom. You’ve got breakfast (or brunch) ready to go in no time at all!
I got a couple more out of this batch of egg bites than I usually do with a total of 9 instead of 7. That’s fine with me though! That means that I have breakfast on hand and ready to go for the next few days. Which you should know… Is totally fine by me.
TheSkinnyFork.com Sous-vide style egg bites that are made in a matter of minutes in an Instant Pot! These egg bites are taken up a notch with the addition of cream cheese and some 'Everything' seasoning. Prep Time: 5 Minutes • Cook Time: 18 Minutes
Servings: 9 • Serving Size: 1 Egg Bite • Calories: 211 • Fat: 18 g • Saturated Fat: 9 g • Carb: 2 g • Fiber: 0 g • Protein: 10 g • Sugar: 1 g • Sodium: 260 mg
• 4 Whole Large Eggs
• 1 1/2 C. Shredded Cheese (I used cheddar and mozzarella.)
• 1/2 C. Light Cottage Cheese
• 1/4 C. Heavy Whipping Cream
• 2 Tbsp. Reduced Fat Cream Cheese
• 2 Slices Low-Sodium Center Cut Bacon, Cooked & Chopped
• 1 Tbsp. 'Everything' Seasoning 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 Cheese, 1/2 C. Cottage Cheese, and 1/4 C. Heavy Whipping Cream, and 2 Tbsp. Cream Cheese into a blender, food processor, or cup for an immersion blender and blend down until smooth.
Stir in the 2 slices of chopped bacon and the 1 Tbsp. 'Everything' seasoning.
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 • Sulphite Free
