I've had a rough couple days of it. There were two recipes that I was SO excited about sharing, but... in the midst of testing them, they didn't turn out nearly as well as I had planned. They both tasted great. But, there was just something off about the process and the directions. ...Which means that I've still got some work to do.
So needless to say, it's been a couple of days in between recipes again. Which is not my favorite thing to do. I would much rather keep it fresh and new around here. But, I also don't want to put anything up here that I am not completely happy with. If I'm stressing over the cooking of a dish, that means you will be too! And that's just no good.
That's why today I woke up bright and early and reverted back to one of my current FAVORITES. Egg bites.
Today we're taking it to another level though. Southwest egg bites! So, what makes them 'southwest', I'm glad you asked! I'll tell you. These egg bites start off as any other, eggs, cheese, cream, cottage cheese... then BOOM. We're tossing in pico. We're tossing in beans. We're tossing in some hot sauce.
The only thing that might make these even more southwest, would be to use some pickled jalapeños or even drizzle some hot sauce on the top. But, with a couple of sensitive mouths in my house, I decided to stick with just the most basic 'southwest' flavors this time around.
No gurl. These are not like the ones you can buy. These are better. Their bigger. One of these homemade 'bites' is easily equal to two of those other ones.
And while they aren't the lowest in the count of calories, they are PERFECT for anyone going low-carb and are possibly even keto-friendly. Possibly.
TheSkinnyFork.com A delicious and easy way to start the day is with these southwest egg bites! Cooked in the instant pot and loaded with all the southwest flavors you know and love. Prep Time: 5 Minutes • Cook time: 8 Minutes
Servings: 7 • Serving Size: 1 'Egg Bite' • Calories: 221 • Fat: 15 g • Saturated Fat: 9 g • Carb: 6 g • Fiber: 1 g • Protein: 14 g • Sugar: 2 g • Sodium: 312 mg
• 2 Oz. Fresh Pico de Gallo
• 1/4 C. 'No Salt' Added' Black Beans Drained & Rinsed
• 4 Whole Large Eggs
• 1 1/2 C. Shredded Pepper Jack Cheese Blend
• 1/2 C. Cottage Cheese
• 1/4 C. Heavy Cream
• Salt & Pepper to Taste
• Optional Toppings: Avocado, Salsa, Etc.
Pour one cup of water into the base of the Instant Pot or electric pressure cooker and set aside. Divide the 2 Oz. pico and 1/4 C. black beans evenly between the sections of a silicone 'egg bite' mold. Add the 4 whole large eggs, 1 1/2 C. shredded cheese, 1/2 C. cottage cheese, and 1/4 C. heavy cream into a blender, food processor, or cup for an immersion blender and blend down until smooth. 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 spinach and mushroom. 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 mine right at 10 minutes.) Once done, 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!
Nutritional Claims: Low Carb, Sugar Conscious, Kidney Friendly, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher