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Instant Pot Egg Bites Variety Pack

Instant Pot Egg Bites Variety Pack
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The Instant Pot Egg Bites Variety Pack is a quick, protein-packed breakfast recipe that combines creamy, fluffy egg bites with customizable flavors including cheese, meats, and vegetables. Perfect for busy mornings, meal prep, and healthy eating, this recipe delivers satisfying, low-carb, and gluten-free egg bites with minimal effort using an Instant Pot.

Ingredients

Egg Mixture Base

  • Eggs (6 large)
  • Cottage cheese or cream cheese (1/2 cup)
  • Shredded cheese (1/2 cup, such as cheddar, mozzarella, or a blend)
  • Salt (1/2 teaspoon)
  • Pepper (1/4 teaspoon)
  • Garlic powder (1/4 teaspoon)
  • Dried or fresh herbs (1 teaspoon, e.g., parsley, chives)

Cooked Meats

  • Bacon, cooked and chopped (1/4 cup)
  • Sausage, cooked and crumbled (1/4 cup)
  • Ham, diced (1/4 cup)

Vegetables

  • Spinach, sautéed and chopped (1/4 cup)
  • Bell peppers, diced (1/4 cup)
  • Mushrooms, sautéed and chopped (1/4 cup)

Optional Add-ins & Variations

  • Zucchini, diced (1/4 cup) for Veggie Delight
  • Tomatoes, diced (1/4 cup) for Veggie Delight
  • Kale, sautéed and chopped (1/4 cup) for Veggie Delight
  • Jalapeños, diced (1-2 tablespoons) or red pepper flakes for Spicy Kick
  • Sun-dried tomatoes (2 tablespoons), feta cheese (1/4 cup), olives (2 tablespoons), for Mediterranean Style
  • Fresh basil, chives, parsley (1-2 tablespoons) for Herb Garden
  • Additional cheese and meats for Keto Focus variation

Instructions

  1. Prepare the Egg Mixture: In a large mixing bowl, whisk together 6 large eggs, 1/2 cup cottage cheese or cream cheese, 1/2 cup shredded cheese, salt, pepper, garlic powder, and herbs until smooth and well combined to create a creamy and tender base.
  2. Add Your Fillings: Fold in your prepared fillings such as 1/4 cup cooked bacon, sautéed vegetables, or fresh herbs. Ensure all ingredients are chopped into small, even pieces for balanced bites.
  3. Pour into Ramekins or Silicone Molds: Lightly grease mini ramekins or silicone molds with oil or butter. Divide the egg mixture evenly among them, filling each about 3/4 full to allow room for puffing during cooking.
  4. Set Up Your Instant Pot: Add 1 cup of water to the bottom of your Instant Pot and place a trivet inside. Carefully arrange the filled ramekins or molds on the trivet, stacking securely if needed to fit.
  5. Cook and Release: Seal the Instant Pot lid and set to pressure cook on high for 8-10 minutes, depending on your model. Once cooking is complete, use a quick release to avoid overcooking and keep the egg bites tender and moist.
  6. Cool and Remove: Let the egg bites cool slightly before gently removing them from the molds. They will firm up as they cool, making them easier to handle and ready to serve or store.

Notes

  • Use room temperature eggs to help the mixture blend more smoothly for creamier texture.
  • Do not overfill molds; leave space for egg bites to rise during cooking.
  • Perform quick pressure release to prevent rubbery or overcooked egg bites.
  • Silicone molds are preferable for easy removal and dishwasher-safe cleanup.
  • Ensure all meats and vegetables are fully cooked before adding to the egg mixture to avoid sogginess.

Nutrition

Keywords: Instant Pot, Egg Bites, Breakfast, Protein-Packed, Gluten-Free, Low-Carb, Meal Prep, Quick Breakfast

Find it online: https://elenaglam.com/instant-pot-egg-bites-variety-pack/