Discover how easy it is to make this delectable Instant Pot Egg Bites recipe. These copycat sous vide egg bites are soft, velvety smooth, delicious, and easy to eat on the go for breakfast.And the best thing is that they are naturally low carb and keto-friendly.
Prep Time5 minutesmins
Cook Time8 minutesmins
Total Time13 minutesmins
Course: Breakfast, Snacks
Cuisine: American
Keyword: egg bites, instant pot
Servings: 7egg bites
Calories: 155kcal
Author: Ioana Borcea from LowCarbSpark.com
Ingredients
6largeeggs
1cupsMonterey Jack Cheeseshredded or Mozzarella Cheese
Prepare the Instant Pot - Add 1 cup water to a 6 or 8 quart Instant Pot and place the trivet with handles inside.
Make the Egg Mixture - In a blender, add eggs, shredded cheese, and cottage cheese. Blend on high until smooth. Season with salt and pepper to taste.
Add the mix-ins: bacon bits, broccoli, red pepper, spinach, or any of your favorite meats and veggies.
Fill the silicone molds with the egg mixture and cover tightly with aluminum foil to keep condensation away as the egg bites are cooking.
Transfer the silicone molds into the Instant Pot.
Cover the Instant Pot with a lid and make sure that the vent (pressure regulator) is set to "Sealing". Select the "Manual" program (high pressure) button and set the timer to 8 minutes. It will take about 10 minutes for the Instant Pot to come to full pressure.
Allow the pressure to release naturally for 5 minutes, then release the remaining pressure.
Remove the silicone egg mold from the Instant Pot and allow to cool for 5-10 minutes. Then turn the mold upside down on a plate and push out the egg bites.