Egg Bites


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


Apple Muffins

These muffins are packed with yummy ingredients and go together quickly once you have your 1 cup of fresh apples, diced.

Apple Muffins
These muffins were inspired from a recipe from one of my favorite cookbooks. I added a little almond flour and used caramel stevia.
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  1. 1 cup Silk almond/coconut milk or milk of your choice
  2. I cup peeled and finely diced apples
  3. 2 1/2 Tbsp coconut oil
  4. 1 Tbsp ground flax
  5. 1 1/2 tsp pure vanilla extract
  6. 5 drops of liquid caramel stevia
  7. 2 cups of spelt or all purpose flour
  8. 1/3 cup of almond flour
  9. 1/2 cup coconut sugar
  10. 2 tsp baking power
  11. 1/2 tsp cinnamon
  12. 1/2 tsp salt
  1. Preheat oven to 350 degrees. Place cupcake liners in muffin tin. Spray coconut cooking spray into each paper liner.
  2. Add first 6 ingredients in small bowl and stir. Let sit for at least 5 minutes
  3. Combine remaining ingredients in a larger bowl and stir.
  4. Add wet ingredients.
  5. Mix until all ingredients are mixed well.
  6. Fill batter into muffin tin. (I used a small cookie scoop - 2 scoop of batter fills each cup evening)
  7. Bake for 20 minutes or until a toothpick comes out clean. Cool on rack for 10 minutes before removing.
Adapted from Chocolate Covered Katie
Deliciously Inspired

Read why buying organic apples is important

Here are a few more recipes using apples:

Stuffed Apples

Apple Blueberry Steel Oats

Here is one of my favorite kitchen tools:

Medium Cookie Scoop


Gluten Free Pancakes (from a mix)

Sometimes you need pancakes.  Yes you can eat your breakfast cereals, smoothies, eggs BUT there is a NEED for pancakes.  Now finding a good gluten free pancake recipe is tricky.  But I am happy to say that I have found a mix that I am giving an A+ to – the WafflePancake/Crepe mix was from Namaste  I added  coconut oil, eggs and  Silk coconut milk to the mix and I was ready to make some flap jacks.

Side note:  We downsized our home of 25 years this spring and feel a bit like Joanna and Chip of Fixer-Upper.  One of our projects was the kitchen.  I probably need to do a separate post of the particulars.  I’ve included  our before and after picture.  Now back to the pancakes.




I’ve had my blue mixing bowls forever but these are very similar.  This is the griddle I have and love.  That little guy peeking in the background is the cutest tea bag infuser called Mr Tea


These pancakes have a tender texture.  I like to make mine in 4″ circles and serve them several ways.  Here are a few ideas..(1)  A little grass fed butter (Kerrigold brand), Sunflower Seed Butter, and a drizzle of pure maple syrup or (2) Organic berries – sliced and mixed with a little organic syrup to release the juices, sweetened organic whipped cream – a delicious dessert.



So excited to have a pantry.

I’ve linked up the products up above in case you are interested.

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