Tuesday, January 21, 2020

“Sous Vide” Egg Bites

We’ve all bought those little delicious Egg Bites at our favorite coffee shop on the corner or in our grocery store. They are so good, but man they cost a small fortune. Here is the recipe I use to recreate these morning tasty treats. 



Sous Vide Style/Instant Pot Egg Bites 

INGREDIENTS
4 Large Eggs
4 Bacon Strips, or 6 T of sausage (precooked is great!)
1.5 Cups Favorite Cheese 
½ Cup Cottage Cheese (can substitute sour cream)
¼ Cup Heavy Cream
½ tsp. Salt
Optional: Dash of Hot Sauce
Special equipment: Baby Food Mold (see pictures below)

INSTRUCTIONS-
Baby food mold method:
Put 1 cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot.
Cook the bacon utilizing your favorite method to cook bacon. Crumble and evenly distribute into the 7 forms. 
Add the eggs, cheese, cottage cheese, cream and salt to the blender and blend until smooth (about 15 seconds).
Add a dash of hot sauce if desired and blend for a few more seconds.
Divvy the egg mixture evenly into the 7 forms. 
Cover loosely with foil and place gently on the trivet in the Instant Pot.
Place the cover on the Instant Pot and select "Steam" and set to 8 Minutes.
NPR (natural pressure release) for 10 minutes and then quick release (QR) the rest.
Carefully remove the egg bites from the Instant Pot and let cool down for a few minutes.
Enjoy immediately or refrigerate for up to a week! Can also be frozen and microwaved to rewarm. 

INSTRUCTIONS-
Mason jar method:
Put 1 cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot.
Cook the bacon utilizing your favorite method to cook bacon. Crumble and evenly distribute into 4 mason jars.
Add the eggs, cheese, cottage cheese, cream and salt to the blender and blend until smooth (about 15 seconds).
Add a dash of hot sauce if desired and blend for a few more seconds.
Divvy the egg mixture evenly into 4 mason jars.
Cover each mason jar loosely with foil and place gently in the Instant Pot.
Place the cover on the Instant Pot and select "Steam" and set to 8 Minutes.
NPR (natural pressure release) for 10 minutes and then quick release (QR) the rest.
Carefully remove the egg bites from the Instant Pot and let cool down for a few minutes.
Enjoy immediately or refrigerate for up to a week!

Combination options:
Jarlsberg/Bacon
Monterey Jack/Chorizo
Feta/Spinach
Goat cheese/Chopped bell peppers






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