I love my Instant Pot. It’s no secret!
But I mean, for real, what’s not to love? It slices! It dices! Okay, not really, BUT it does steam, pressure cook, slow cook and make yogourt.
You may have noticed that there are a lot of accessories out there on the market for the IP. I have been reticent to jump into this market so far. I’ve made things using accessories in the pot, but they were things I just happened to have already, like my 7″ springform pan, which makes a perfect cheesecake in the IP (stay tuned, I’ll be demoing this recipe at the West Coast Small Home Expo on June 2).
One thing I do quite a lot of in the Instant Pot is eggs. I take 4 free range eggs and cook them on manual for 4 minutes on the trivet with a bit of water in the bottom of the pot. As soon as the 4 minutes are up, I release the pressure, pull them out, and put them into a cold water bath. This makes the perfect, jammy-yolked egg. I keep them in the fridge for a high-protein snack; they go into Michael’s lunches, and they’re great for a grab-and-go breakfast or lunch.
But I was curious about doing something with eggs that was a bit more sophisticated. I started thinking about the Sous Vide Egg Bites at Starbucks. Now, I’ve made mini frittatas in muffin tins, but you can’t get a muffin tin in the Instant Pot. So, the Starbucks Egg Bites are like little mini 2-bite frittatas, and one of the things I like about them is that you can easily customize the flavour by adding in whatever ingredients appeal to you. In my case, because I don’t eat meat, I want something more vegetable-forward.
Additionally, those things are not cheap! They are $5 for 2, and I knew I could do something just as good for much cheaper.
So I broke down and finally bought these silicone egg bite molds. They come in a pack of two, so to further save money, you could even split the purchase with a friend.
Oh–and–you can use them for more than just eggs! I made brownies in mine, and next up, I’m going to try making mini-cheesecakes. Oh yeah!
Okay, so here is the basic recipe, but feel free to sub out whatever I have in there for whatever you like. You could even make half-and-half if you, for example, have a mix of omnis and vegheads in your house.
Watch this video to learn how easy they are to make:
Copycat Starbucks Egg Bites (Instant Pot)
- 4 free-range eggs (large)
- ½ cup cottage cheese
- salt and pepper to taste
- ½ cup vegetarian sausage or bacon, cooked and crumbled
- ½ cup kale, stripped off the stem, washed, and sauteed lightly
- ½ cup shredded cheddar cheese
- Crack your eggs into the jar of your blender (you could also make this with an immersion blender in a deep container if you like), and then add in the cottage cheese. Season well with salt and pepper. Blend well until light and foamy.
- Spray the insides of the egg bite mold with a little non-stick spray, or lightly brush with oil.
- Place a little of the sausage or bacon crumbles in each hole of the egg bites mold. Then place a few greens on top, and finally, some cheese. Carefully pour the egg mixture overtop of each one, filling it up almost to the top (the egg bites may “grow” a little).
- Place the top on, or cover loosely with foil.
- In the bottom of the Instant Pot, place about 1-2 cups water, then put the trivet in. Carefully place the silicone egg bites on top of the trivet. Check the seal on your lid and seal the top on, making sure the pressure valve is closed.
- Cook on the steam function for 10 minutes. After the 10 minutes are up, release the steam and carefully pull the mold out (it’s hot!).
- Remove the top, and place a plate overtop of the mold, then carefully flip upside down to release the egg bites.
- Store in a container in the fridge.