Pressure Cooker Egg Bites

It's Saturday night and the hubs is playing in the pit for our local theater's performance of Matilda.  That means I'm home alone, and working on uploading my latest YouTube demo.

This edition is brought to you by my friend Nicole, who requested that I demo how to make the pressure cooker egg bites.  These scrumptious little bites of heaven are inspired by those ones that you get at that National Coffee Chain and pain WAYYYY too much money for. 

These are super simple, delicious and a great way to meal prep breakfasts for the week.  You can switch up the mix-ins and use whatever you like in an omelet, and switch up all of the cheeses too.  Make these as individual and custom as you want. 

Let your creativity flow and have fun trying different combos.  I love the roasted red pepper of these, but I've also done mushroom/sausage/green pepper and also sausage and cheese (delicious!!!).  

Just remember whatever mix-ins you want to put in, need to be cooked.  Make sure that your sausage is browned, bacon cooked, etc....

Enjoy!!!! 

The video demo for the egg bites is below:

https://youtu.be/DywT4mKbJLw

Stay safe, stay healthy and take care of each other.  Have a blessed week!  

Enjoy!

-MamaFin

Pressure Cooker Egg Bites

Ingredients:

4 eggs

1 5 oz container of Gorgonzola cheese

1/4 c heavy whipping cream

1/2 c frozen spinach, thawed and patted dry

1/4 c fire roasted red peppers, diced

shredded colby jack cheese

1 t onion powder

1 t garlic powder

1 t salt

1 t pepper

Directions:

1. Spray silicone egg bite mold with non-stick cooking spray and spoon Colby-jack cheese, red pepper and spinach mixture into each cup. Set aside.

2. Using an immersion blender, blend the eggs, gorgonzola cheese, heavy cream, onion powder, garlic power, pepper and salt until smooth and frothy.

3. Pour egg batter into each egg bite cup about 3/4 full. When all are full, use a spoon to mix the batter with the spinach and red peppers a little more.

4. Add 1 cup of water to Instant pot, cover egg bite mold with foil and place on trivet and lower into pot. Secure lid with seal closed and set to “steam” for 8 minutes. When cycle is complete, let naturally release for 10 minutes, then quick release the rest.

5. Remove foil and let stand for 5-10 minutes to cool before removing and serving.

6. These refrigerate and reheat well.  Makes a great make-ahead breakfast during the busy week.

Printable Recipe:

https://sites.google.com/view/athomewithmamafin/pressure-cooker-egg-bites