After a long long long and super fun birthday weekend for my daughter, I'm honest in saying that we all are still pretty exhausted today. Before we took off though, I had my fridge well prepared for our return; full well knowing the chaos and tired state of mind that we would be returning to. And with 'sous vide' egg bites still being on trend and easy to make, I thought what better breakfast to have ready!
The last 'sous vide' egg bites that I made were standard and very traditional in a bacon and cheddar flavor, so today I decided to kick it up a notch. These were made with only the egg whites, cheese (of course), sun-dried tomatoes and fresh baby spinach. What goes better with any of those things other than a good helping of feta cheese?
Just like before, these egg bites are low-carb. ...Almost as low-carb as they can come. Since I don't yet own an actual sous vide machine, I've found that an Instant Pot or electric pressure cooker is the next best (and maybe actually the best) way to make these egg bites. It's quick. It's easy. And so SO good.
These egg bites are perfect to have a grab-and-go breakfast meal prep that will keep you going every morning. I like to have a bath or two ready and waiting. Just pop them in the microwave for a few seconds and enjoy a delicious and guilt-free egg bite!
As a forewarning, you do need to have an electric pressure cooker to make these egg whites. I use my Instant Pot and they come out perfectly every time.
I have heard that you can use small mini mason jars to cook these in the pressure cooker (instead of a silicone dish), but I haven't tried that method myself. So proceed with caution if using the glass jars!
Sun-Dried Tomato & Spinach Egg White Bites
Servings: 7 • Size: 1 Egg White Bite • Calories: 164 • Fat: 12 g • Saturated Fat: 7 g • Carb: 3 g • Fiber: 0 g • Protein: 12 g • Sugar: 2 g • Sodium: 333 mg
8 Large Egg Whites
1 C. Shredded Italian Cheese Blend
1/2 C. Cottage Cheese
1/4 C. Heavy Cream
1 Tsp. Sun-Dried Tomato Seasoning
1/2 C. Crumbled Feta Cheese
1/2 C. Fresh Baby Spinach
1/4 C. Sun-Dried Julienned Tomatoes
Salt & Pepper to Taste
Pour one cup of water into the base of the Instant Pot or electric pressure cooker and set aside.
Place the 8 Large Egg Whites, 1 C. Shredded Cheese, 1/2 C. Cottage Cheese, 1/4 C. Heavy Cream, and 1Tsp. Sun-Dried Tomato Seasoning into a blender, food processor, or cup for an immersion blender and blend down until smooth.
Divide the 1/2 C. Crumbled Feta, 1/2 C. Fresh Baby Spinach, and 1/4 C. Sun-Dried Julienned Tomatoes 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 feta, spinach, and sun-dried tomatoes.
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!
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 Oil Added, No Sugar Added, Kosher