Instant Pot Egg Souffle

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 229.8
  • Total Fat: 14.8 g
  • Cholesterol: 251.6 mg
  • Sodium: 311.9 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 19.0 g

View full nutritional breakdown of Instant Pot Egg Souffle calories by ingredient


Introduction

Homemade egg bites for meal prep. Homemade egg bites for meal prep.
Number of Servings: 7

Ingredients

    3.3 oz Chedder Cheese, medium, Tillamook
    8 large Egg, fresh, whole, raw
    6 oz Venison, ground
    1 cup Milk, 3.25%
    3 serving Amy's Kitchen Black Bean & Corn Salsa, 2 Tbsp
    1 cup, chopped Swiss Chard
    1 tsp Garlic
    1 tbsp Olive Oil
    .25 tsp Pepper, black

Directions

Blend all until airy. Split mixture evenly between 7, 8 oz mason jars and cover each jar with either mason jar lid or foil. Prepare your Instant Pot by putting minimum amount of water(1-2cups) in the pot and, using the trivet, place the jars in the pot. Use the steam setting. Steam for 8 minutes. Natural release for 10 minutes. Manual release and serve. If make for meal prep, keep in fridge for up to a week or in the freezer for up to 3 months. Reheat in microwave.

Serving Size:  makes 7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user QUEEN~PLANT.