colleenmomof2
Well-known member
I've been experimenting and have come up with a winner! I use several tablespoons of feta, a tablespoon of tzatziki and cottage cheese to make the cottage cheese 1/2 cup and colby jack cheese for the 1/2 cup of shredded. Add-Ins have been gyro meat, sautéed peppers, spinach and onions. I experimented under high pressure without cottage cheese, and using cottage cheese w/STEAM for 10 minutes and STEAM for 8 minutes - prefer 8 minutes w/cottage cheese. Also have reheated leftovers and frozen with good results. The original recipe is posted below the adaptation I used. Colleen
IP "Starbucks Sous Vide" Egg Bites
Serve 1 with a salad - about size of a hard boiled egg
Pressure Cooker Egg Bites Tray*
4 large eggs
½ cup cottage cheese
½ cup shredded hard cheese
¼ cup Add-Ins (proteins, vegetables)
salt and pepper to taste
Pour 1 cup of water into your 6 Qt Instant Pot. Choose SAUTE low to begin to warm the water - speeds up process. Dismiss if water heats to boil before you're ready.
Oil each of the 7 egg bite cups.
Add eggs, cheeses and a pinch of salt and pepper to blender and blend until smooth.
Portion your 1/4 cup of Add-Ins between the 7 cups - around 2 tsp/each.
Pour egg batter over the Add-Ins, filling cups to just under full to use the full amount of egg batter. Stir gently to combine.
Turn Instant Pot OFF.
Cut a piece of aluminum foil, spray with oil and cover tray loosely - the eggs need room to rise as they cook and also need to be covered to protect from condensation. Place the covered egg bite tray on the trivet that comes with the Instant Pot, using the wings to lower into IP. Cover and seal your Instant Pot.
Set to STEAM mode for 8 minutes. When Instant Pot is done, turn off, allow it to naturally release for 10 minutes, then Quick Release. Use trivet handles to lift covered egg mold out.
Allow eggs to cool, covered, for another 10 minutes. The eggs should still be hot to the touch, but will be more set and stable and should pop out easily when flipped over onto a plate, after a little squeeze of each cup.
* Food Network Pressure Cooker Accessory Silicone Egg Bites with Lid from Kohl's- ~1/3 cup capacity in each of 7 wells.
https://www.kohls.com/product/prd-3369230/food-network-pressure-cooker-accessory-silicone-egg-bites-with-lid.jsp?skuid=62343
Kirbie's Cravings INSTANT POT SOUS VIDE EGG BITES at link
adapted from: https://www.platingsandpairings.com/instant-pot-sous-vide-egg-bites-starbucks-copycat/
servings: 7 EGG BITES
prep time: 10 MINUTES
cook time: 8 MINUTES
Inspired by Starbucks sous vide egg bites, these egg bites are made in the Instant Pot and have the same velvety texture. They are easy to make and are great for an on-the-go breakfast or your weekly meal prep.
BACON & GRUYERE
4 large eggs
½ cup cottage cheese
½ cup shredded gruyere
¼ cup cooked bacon finely diced
salt and pepper to taste
SPINACH & PEPPERS & CHEDDAR
4 large eggs
½ cup cottage cheese
½ cup shredded cheddar
¼ cup bell peppers finely diced
¼ cup spinach roughly chopped
salt and pepper to taste
Add eggs and cheeses to blender and blend until smooth.
Add in mix-ins, a pinch of salt and pepper, and give a few quick pulses so that the mix-ins are combined into the batter.
Pour egg batter into egg bites mold, filling them three-fourths full. You may have a little egg batter left over. Don’t fill more than three-fourths of the way up because the eggs need room to rise as they cook.
Pour 1 cup of water into your Instant Pot (this is the amount needed for a 6 quart Instant Pot, you may need to adjust accordingly if you are using a larger or smaller model). Place trivet that comes with the Instant Pot inside your pot.
Carefully place egg bites mold into the Instant Pot, so that it sits on top of the trivet. Place silicone lid over egg bites. Seal your Instant Pot.
Set it to steam mode, 8 minutes. When Instant Pot is done, allow it to naturally release for 10 minutes. The eggs will continue to cook and set during this time so you do not want to force a quick release.
After 10 minutes, you can do a quick release. Use trivet handles to lift egg mold out. Eggs will initially be puffy but will sink back down as they cool.
Allow eggs to cool for about 10 minutes before attempting to remove them. The eggs should still be hot to the touch, but will be more set and stable and should pop out easily with the help of the tool provided with the egg bite molds.
NOTES
Recipe slightly adapted from Platings and Pairings
You can make other flavors as well. The general formula for these egg bites is 4 large eggs + 1/2 cup cottage cheese + 1/2 cup shredded hard cheese + 1/4 cup of each mix-in (proteins, vegetables).
https://kirbiecravings.com/instant-pot-sous-vide-egg-bites/
https://kirbiecravings.com/wp-content/uploads/2019/05/instant-pot-sous-vide-eggs-500x411.jpg
IP "Starbucks Sous Vide" Egg Bites
Serve 1 with a salad - about size of a hard boiled egg
Pressure Cooker Egg Bites Tray*
4 large eggs
½ cup cottage cheese
½ cup shredded hard cheese
¼ cup Add-Ins (proteins, vegetables)
salt and pepper to taste
Pour 1 cup of water into your 6 Qt Instant Pot. Choose SAUTE low to begin to warm the water - speeds up process. Dismiss if water heats to boil before you're ready.
Oil each of the 7 egg bite cups.
Add eggs, cheeses and a pinch of salt and pepper to blender and blend until smooth.
Portion your 1/4 cup of Add-Ins between the 7 cups - around 2 tsp/each.
Pour egg batter over the Add-Ins, filling cups to just under full to use the full amount of egg batter. Stir gently to combine.
Turn Instant Pot OFF.
Cut a piece of aluminum foil, spray with oil and cover tray loosely - the eggs need room to rise as they cook and also need to be covered to protect from condensation. Place the covered egg bite tray on the trivet that comes with the Instant Pot, using the wings to lower into IP. Cover and seal your Instant Pot.
Set to STEAM mode for 8 minutes. When Instant Pot is done, turn off, allow it to naturally release for 10 minutes, then Quick Release. Use trivet handles to lift covered egg mold out.
Allow eggs to cool, covered, for another 10 minutes. The eggs should still be hot to the touch, but will be more set and stable and should pop out easily when flipped over onto a plate, after a little squeeze of each cup.
* Food Network Pressure Cooker Accessory Silicone Egg Bites with Lid from Kohl's- ~1/3 cup capacity in each of 7 wells.
https://www.kohls.com/product/prd-3369230/food-network-pressure-cooker-accessory-silicone-egg-bites-with-lid.jsp?skuid=62343
Kirbie's Cravings INSTANT POT SOUS VIDE EGG BITES at link
adapted from: https://www.platingsandpairings.com/instant-pot-sous-vide-egg-bites-starbucks-copycat/
servings: 7 EGG BITES
prep time: 10 MINUTES
cook time: 8 MINUTES
Inspired by Starbucks sous vide egg bites, these egg bites are made in the Instant Pot and have the same velvety texture. They are easy to make and are great for an on-the-go breakfast or your weekly meal prep.
BACON & GRUYERE
4 large eggs
½ cup cottage cheese
½ cup shredded gruyere
¼ cup cooked bacon finely diced
salt and pepper to taste
SPINACH & PEPPERS & CHEDDAR
4 large eggs
½ cup cottage cheese
½ cup shredded cheddar
¼ cup bell peppers finely diced
¼ cup spinach roughly chopped
salt and pepper to taste
Add eggs and cheeses to blender and blend until smooth.
Add in mix-ins, a pinch of salt and pepper, and give a few quick pulses so that the mix-ins are combined into the batter.
Pour egg batter into egg bites mold, filling them three-fourths full. You may have a little egg batter left over. Don’t fill more than three-fourths of the way up because the eggs need room to rise as they cook.
Pour 1 cup of water into your Instant Pot (this is the amount needed for a 6 quart Instant Pot, you may need to adjust accordingly if you are using a larger or smaller model). Place trivet that comes with the Instant Pot inside your pot.
Carefully place egg bites mold into the Instant Pot, so that it sits on top of the trivet. Place silicone lid over egg bites. Seal your Instant Pot.
Set it to steam mode, 8 minutes. When Instant Pot is done, allow it to naturally release for 10 minutes. The eggs will continue to cook and set during this time so you do not want to force a quick release.
After 10 minutes, you can do a quick release. Use trivet handles to lift egg mold out. Eggs will initially be puffy but will sink back down as they cool.
Allow eggs to cool for about 10 minutes before attempting to remove them. The eggs should still be hot to the touch, but will be more set and stable and should pop out easily with the help of the tool provided with the egg bite molds.
NOTES
Recipe slightly adapted from Platings and Pairings
You can make other flavors as well. The general formula for these egg bites is 4 large eggs + 1/2 cup cottage cheese + 1/2 cup shredded hard cheese + 1/4 cup of each mix-in (proteins, vegetables).
https://kirbiecravings.com/instant-pot-sous-vide-egg-bites/
https://kirbiecravings.com/wp-content/uploads/2019/05/instant-pot-sous-vide-eggs-500x411.jpg