As an individual concerned about health and fitness, I make sure my daily diet has plenty of protein. I work out every day, and know how important it is to fuel my body with healthy foods that also taste great. Eggs are a staple in our household, and we eat them nearly every day, but had gotten a bit bored with our fallback recipes – egg sandwiches, egg wraps, scrambled eggs with veggies. After getting the Instant Pot and joining some Facebook recipe groups, I noticed how many people just raved about these silicon egg bite molds. After trying and revising this recipe, now I know why. Super easy to make and modify for your family’s tastes, you can even make each bite different if you want. They cook so quickly I even had time to make two batches one morning.
With this recipe, I reduced the cream cheese a bit (I want to be healthy, but I LOVE cream cheese so didn’t want to eliminate completely), eliminated all but about a tsp of cheddar per cup, and used leftover sauteed zucchini and onions for the veggie mix.
- 4 large eggs
- Salt & pepper to taste
- Pinch cayenne pepper if desired
- 3 oz. cream cheese, softened
- 1/3 cup finely chopped veggies (onion, sweet pepper, mushroom, asparagus, broccoli, zucchini)
- ¼ cup shredded cheddar cheese
- 3 slices bacon, cooked and crumbled
- Pam spray or olive oil
- Add egg, salt, peppers and cream cheese into a food processor. Process for about 20 seconds. You can eliminate this step if you’d rather have pockets of cream cheese in the egg bites. Just cut the cream cheese into small pieces.
- Spray or oil egg bite mold with Pam spray or olive oil.
- Divide bacon, cheese and veggies into the cups (can substitute sausage or ham if desired).
- Pour egg mixture into cups. Make sure to not overfill – cups should be about ¾ full.
- If desired add additional cheese to each cup.
- Cover egg mold with foil.
- Add 2 cups water to Instant Pot inner pot. Lower egg mold into pot using trivet with handles.
- Close lid, make sure vent is set to ‘pressure’ and select ‘steam’ function. Set for 9 minutes. Use natural pressure release for 10 minutes after cooking.
- Remove from mold and serve.
After you’ve tried this recipe, let me know if you altered it and how it turned out – what was your favorite add ins?