Instant Pot Egg Bites Starbucks Copycat-ish
Like the Starbucks Egg Bites (I think)! Light and airy.
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 20 minutes
Servings 6 of 2 egg bites each
- 6 large eggs
- 3/4 cup Homemade Greek Yogurt or cottage cheese
- 1 cup Shredded Cheese pick your flavor
- 1/2 cup heavy cream
- 1 dash salt and pepper
- 6 slices bacon cooked and crumbled
Add eggs, yogurt, shredded cheese and heavy cream together. Combine using immersion blender or food processor until the mix is well blended and smooth.
Divide egg mixture among your containers. Add bacon in each. I used two of these silicone baby food freezing trays, each covered with foil.
Add about a cup of water the the bottom of your instant pot. Set the trivet inside and put the trays (or whatever you're using) on top of it. Put on the Instant Pot lid (set to seal).
Set your Instant Pot to Steam for 7 minutes. Allow natural pressure release for about 10 minutes, manually releasing any remaining pressure.
Let cool for a few minutes, and then pop them out of the silicone molds and store in the fridge. Warm up for about 20-30 seconds in the microwave before eating.
Nutritionals don't include add-ins beyond the (almost) obligatory bacon. Because, duh. Bacon. I figure, you're going to use what you have, not necessarily what I have. So trackers, adjust accordingly!
These froze up nicely for me and could be eaten cold. But I think they're best warmed up a few seconds in the microwave (or whatever you use to warm cold food). Highly portable for grab-and-go breakfasts or snacks.
Serving: 2egg bites | Calories: 302kcal | Carbohydrates: 2g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 243mg | Sodium: 356mg | Potassium: 176mg | Sugar: 1g | Vitamin A: 690IU | Calcium: 163mg | Iron: 1mg