Roasted Red Pepper and Cheddar Egg Bites
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 60.0
- Total Fat: 3.1 g
- Cholesterol: 57.6 mg
- Sodium: 118.4 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.2 g
- Protein: 6.4 g
View full nutritional breakdown of Roasted Red Pepper and Cheddar Egg Bites calories by ingredient
Introduction
These Instant Pot Egg Bites make an easy breakfast-on-the-go! They are similar to the Sous Vide Egg Bites from Starbucks. These Instant Pot Egg Bites make an easy breakfast-on-the-go! They are similar to the Sous Vide Egg Bites from Starbucks.Number of Servings: 7
Ingredients
-
6 large Egg white, fresh
2 large Egg, fresh, whole, raw
.25 cup, chopped Peppers, sweet, red, fresh
.125 cup Sun Dried Tomatoes
0.25 cup Sargento Classic Sharp Cheddar Fancy Shredded Natural Cheddar Cheese
2 tsp Lawry's Minced Onion (dried) (by CRISSMAN00)
.25 cup Milk, 3.25%
Directions
To make the egg bites, combine the eggs (or egg whites), milk, cheese, and salt a blender. Blend at high speed until smooth.
If making an egg bite with other add-ins, grease the silicone mold well (spray with olive oil) and then sprinkle the add ins evenly into the bottom of each well. Pour the blended egg mixture over the top, dividing it evenly among the 7 cups.
Pour egg mixture into the silicone egg bites molds. Lightly wrap & cover the top of the egg bites mold with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place trivet with egg bites mold in Instant Pot.
Pressure Cook at High Pressure for 9 minutes + 6 minutes Natural Release. After 6 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Carefully open the lid.
Unwrap the egg bite molds. Let the egg bites cool a bit, then pop them out.
Serve them right away. Store any leftovers in an airtight container in the fridge for up to 4 days
Serving Size: Makes 7 Bites
Number of Servings: 7
Recipe submitted by SparkPeople user BILLFEN.
If making an egg bite with other add-ins, grease the silicone mold well (spray with olive oil) and then sprinkle the add ins evenly into the bottom of each well. Pour the blended egg mixture over the top, dividing it evenly among the 7 cups.
Pour egg mixture into the silicone egg bites molds. Lightly wrap & cover the top of the egg bites mold with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place trivet with egg bites mold in Instant Pot.
Pressure Cook at High Pressure for 9 minutes + 6 minutes Natural Release. After 6 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Carefully open the lid.
Unwrap the egg bite molds. Let the egg bites cool a bit, then pop them out.
Serve them right away. Store any leftovers in an airtight container in the fridge for up to 4 days
Serving Size: Makes 7 Bites
Number of Servings: 7
Recipe submitted by SparkPeople user BILLFEN.