Updated: Feb 19
This Recipe was created/modified by Kerri Cole (@icfood4u). From Kerri "These taste just like the Starbucks Sous Vide Egg Bites, but IC safe! I didn't have spinach on hand for this batch, but definitely add it for more nutritional benefit. These make the most fluffiest and flavorful eggs that are easy to make on the weekend for the week ahead. I always have to double the batch because my family loves them so much. I ordered the silicone egg mold from Amazon."
4 eggs ½ cup monterey jack cheese, shredded ½ cup cottage cheese 1 green onion, chopped (or 1 Tbsp. chopped chives) - *omit if not tolerated ½ roasted red pepper, chopped ¼ cup spinach, chopped
Directions: 1. Add 1 cup water to Instant Pot and place the trivet (that came with your Instant Pot) inside. 2. Add eggs, monterey jack, cottage cheese and salt and pepper to a blender and process until smooth (about 30 seconds). Add green onion, red pepper and spinach and give it a quick pulse to combine. 3. Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil. Lower the silicone mold into the Instant Pot. 4. Place the lid on the Instant Pot and be sure that the vent is set to sealing. Press the STEAM button and set the timer to 10 minutes. It will take about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer. 5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot. 6. Remove the silicone mold from the Instant Pot and allow the egg bites to cool for a few minutes before enjoying.