This morning I tried a recipe that resembles the Sous Vide Egg Bites Starbucks is now selling and used this recipe as my guide. My husband had them and liked them so I tried my best to make him some from our kitchen. They are very light a fluffy – between a quiche and a soufflé.
I haven’t used my Steam feature on the Instant Pot and was excited to see what 8 minutes did with this recipe. I wasn’t disappointed.
My goal in writing this post is more of a review of the recipe and share what ingredients I used, which I might add next time, what containers worked, what containers worked best and any insights I discovered while I gave it a whirl.
The Ingredients I Used
- 4 Organic Eggs
- 1 1/2 cups Organic Mexican shredded cheese
- 1/4 cup Organic Half and Half
- 1/2 cup Low Fat Cottage Cheese
- 1/2 tsp Salt
Containers and How I Prepared Them
- I baked in ramekins, a short mason jar, a pint mason jar. All were cooked through but I like the ramekins best because it provided consistent distribution of the bacon and egg.
- Sprayed each container with coconut oil from Trader Joe’s. This is not mentioned in the recipe and is essential for releasing the egg.
- After cooking per instructions, remove from Instant Pot, take off the foil and let rest for 10 minutes. Run a sharp knife around edges. Place a dessert/salad plate on top and flip over. Gently tap bottom to help release the egg bite.
- I had one for lunch – 30 seconds in the microwave warmed it nicely.
Things I Might Do Different Next Time
- Saute chopped mushroom, green pepper. Press a paper towel to remove excess moisture and add into the egg mixture along with chopped green onion.
- Serve with salsa
- Try using 2 whole eggs and 4 egg whites
- Try stacking my ramekins so I can make more
- Serve these as a brunch or light lunch with a green salad and muffin.
What My Husband Thought of Them
- Great
- Tasted Good
- When am I making more with mushroom and green onion?
Again the recipe I used can be found HERE
