Fluffy Egg Bites
The menu at America’s favorite chain coffee shop (ahem, you know which one I’m talking about) does not disappoint. The cost, however, adds up quickly. By skipping the store-bought option, both you and your wallet will be full. Make a batch of these egg bites to eat throughout the week; they reheat nicely in a microwave. If you have a blender, the results are spectacular, but no one will complain if you just use a whisk.
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
8minutes 10minutes
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
8minutes 10minutes
Ingredients
  • 1/4cup crumbled cooked bacon or sausageoptional
  • 4 large eggs
  • 3/4cup Shredded Monterey Jack cheese
  • 1/2cup small-curd cottage cheese
  • 1/4cup heavy cream
  • 1/2teaspoon fine sea salt
  • 1cup Waterfor steaming
Instructions
PREPARE THE EGG MIXTURE.
  1. Divide the crumbled bacon or sausage (if using) between the silicone egg bite molds. In a medium mixing bowl, whisk together the eggs, shredded cheese, cottage cheese, cream, and salt. (Alternatively, you can blend these ingredients in a blender.)
PREPARE THE MOLDS.
  1. Divide the egg mixture between the molds. Cover the molds with aluminum foil.
PRESSURE COOK THE EGGS.
  1. Pour the water into the inner cooking pot and place a trivet in the bottom. Place the molds on top of the trivet. Lock the lid, select Steam, and set the time to 8 minutes. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
FINISH THE EGGS.
  1. Unlock and remove the lid. Remove the silicone molds from the pot. Allow the eggs to rest in the mold for 2 minutes before removing.
Recipe Notes

Cooking tip: If you don’t have a silicone egg bite molds, you can use silicone cupcake liners.