Instant Pot® Sous Vide Egg Bites

This is a copycat for the Starbucks® egg bites made in the Instant Pot®. You can refrigerate for 1 week; warm for 30 seconds in a microwave. You can also put in the freezer; microwave for 1 1/2 to 2 minutes to warm.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 293 Calories

Ingredients

• 4 large eggs
• ½ teaspoon crushed red pepper
• ½ cup cottage cheese
• ½ cup shredded Monterey Jack cheese
• cooking spray
• 1 stalk green onion, chopped
• ¼ cup chopped fresh spinach
• 1 (2.5 ounce) package real bacon bits

Recipe Instructions

Step 1

Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Pour 1 cup water into a 6- to 8-quart multi-functional pressure cooker (such as Instant Pot®) and place trivet inside. Spray an Instant Pot®-safe egg bite mold with cooking spray.

Step 3

Pour eggs, Monterey Jack cheese, and cottage cheese into a blender. Blend until smooth, then add spinach, green onion, and red pepper, then do a quick pulse to mix. Spoon in about 1/2 teaspoon bacon bits into each egg cup. Cover mold tightly with aluminum foil and lower into the Instant Pot®. Close and lock the lid.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the mold and allow to cool, about 5 minutes. Flip upside-down on a plate and serve.