The recipe looks mouthwatering. I am going to try it today with my new instant pot ultra. I hope it will be delicious.
FYI I have an updated procedure. I use this tray now:
https://www.amazon.com/gp/product/B00QI7O7Z8
It's a snug fit in the 6qt Instant Pot, but it does fit! Here's what to do:
1. Put one cup of water in the Instant Pot bowl and put the included wire rack in too
2. In a blender, combine 4 eggs, 1/4 cup heavy cream, 1 & 1/2 cups of grated or sliced cheese, and half a cup of cottage cheese (you can substitute in ricotta or cream cheese if you want)
3. Grease the mold (I use Pam) and fill each cavity in the mold with the mix. You can optionally add mix-ins at this point (meat, veggies, herbs, etc.). I like cubed ham. I'm lazy and just buy the pre-chopped, pre-cooked ham chunks in the bag. One trick I learned is to roll the ham chunks in rice flour (you can buy it, or if you a high-powered blender like a Vitamix, just make it yourself), which does a pretty decent job suspending the meat in the egg mix so that it doesn't sink to the bottom of the mold.
4. Loosely cover the top of the mold in the Instant Pot with a layer of aluminum foil and cook on Steam mode for 8 minutes, then do a natural release for another 10 minutes. Allow them to cool down. This is where you need to experiment with things like what release agent works best for you (shortening, Pam, etc.), how long to cook (optionally do Manual on High Pressure instead of steaming them), and so on. The goal is to get perfect little egg bites to slide out, which can be a little tricky, especially since different ingredients change the texture. Like too much gooey cheese will make them fall apart no matter how much you let them cool down. I sometimes add a couple teaspoons of arrowroot starch as a binder to hold everything together.
You can experiment a lot. Chunks of hard cheese are good because they get soft but not super melty & can add a lot of flavor, and fancy cheeses like gouda or Gruyère can add a lot of flavor, as well as smoked cheese and spiced or hot cheeses (ex. pepper jack cheese). You can do some interesting things with herbs & spices like chives & red pepper flakes. Veggies & greens can be pretty good; I do an egg white egg bite with frozen spinach that comes out pretty awesome. I usually don't salt my egg bites until it's time to eat them. They're good with sauces too, so if you have some Sriracha or salsa, that's a good way to spice them up.
They also microwave well from the fridge (~30 seconds) and freeze well, so you can make them in batches. I usually keep at least two flavors in my freezer for quick breakfasts. The flavor combinations are pretty much endless, and you can also chop them up really quickly and throw them in a flour tortilla for an easy breakfast burrito. For quick breakfast meals, I tend to alternate between overnight oatmeal, yogurt parfaits (Instant Pots are great at making homemade yogurt!), and egg bites. They've become a staple in my house since I started making them!
.
Facebook
Twitter