Instant Pot Egg Bites

Do you remember back in November when I told you how much I was enjoying decorating for Christmas? Well, y’all, I had way too much fun! I had Christmas decorations in every room of our house. It is small but felt ginormous when I had to take everything down! I have finally finished in the house but still have outside to finish! Ugh!

While packing all the containers back into Greg’s building, I went through some boxes that had not even made it into the house this year and finally felt I could remove so much of it from my life! It felt great! I wish I could do that with much more.

My mother saved things for sentimental reasons, and I never thought I was like that. But looking through a box of the kid’s elementary school ornaments, I may be. Saving one or two should be sufficient.
I will never be a minimalist, but eliminating some would be good.

If you have read my articles more than a few times, you have read about my goals to organize, clean out, and declutter. It’s an endless goal! I could use a professional organizer!

When my mother passed away two years ago, I brought home containers of things that I did not have a purpose for. Everything happened so fast, though; I feared regretting my decision to let things go. Today, they are still stored precisely the way they were when I pulled out of my mother’s driveway. That could be a sign it’s okay to let them go.

Even though I will not have a New Year’s “resolution,” I still want to change some things. I am proud of my progress with old Christmas decorations and will try to continue on that path.

My daughter is great about doing meal prep. My daughter-in-law is great at making weekly menus and sticking to them. I was much better at all this when I was younger, raising kids and running from school to practice and here and there. You would think it would be just the opposite!

I have started with these egg bites. If you like Starbucks egg bites, you will love this recipe. I can prepare the egg bites on Sunday afternoon and pop them in the fridge for the week. These egg bites are one of a few things I prepare using my Instant Pot. I am sure a professional would tell me to ditch the Instant Pot, but I love doing a handful of things in it, mostly egg dishes, so I choose to keep it.

I use the Instant Pot Egg Bites Pan to prepare these. They are the perfect size; you can prepare seven in one pan and stack pans in the cooker if you want to double this recipe. It is crucial to chop ingredients small.
There are a few variations of the recipe below. Substitute jalapenos for the bell peppers if you prefer. Leftover veggies and steak work great in the egg bites; broccoli is one of my favorites.

These egg bites are delicious and filling. They are good to pop in the microwave and eat on the run. I like to cool them thoroughly, then place two into a snack-size bag before refrigerating.

Instant Pot Egg Bites

Course Breakfast
Author Amye Melton

Equipment

  • Instant Pot

Ingredients

Basic Egg Bite Recipe

  • 4 large eggs
  • 1/2 cup cottage cheese
  • 1 pinch kosher salt
  • black pepper to taste
  • 1/4 cup cheese of choice shredded
  • 1/3 cup any vegetable or meat options

Sausage and Cheese OR Ham and Cheese

  • 1/4 cup cooked and drained sausage, chopped or chopped ham, chopped
  • 1/4 cup shredded Cheddar cheese

Bacon and Cheese

  • 1/4 cup Real Bacon Bits chopped a bit
  • 1/4 cup shredded Gruyere Swiss cheese 

Mushroom & Cheese

  • 1/4 cup sauteed mushrooms chopped
  • 1/4 cup shredded cheese of choice

Greek

  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped spinach
  • pinch onion powder
  • 1/4 cup crumbled Feta cheese

Chorizo, Red Pepper and Cheese

  • 2 tablespoons cooked and drained chorizo chopped
  • 2 tablespoons chopped red bell pepper
  • pinch onion powder optional
  • 1/4 cup shredded Monterey Jack cheese

Instructions

  • Pour the eggs into a blender, add cottage cheese, salt, pepper and cheese. Blend until well combined. Tap the blender on the counter a few times to remove air bubbles.
  • Pour evenly into the egg bite pan. Divide desired fillings into each cup and use a chopstick to stir them around a bit. The cup should be about 3/4 full.
  • Cover the egg bite pan with aluminum foil.
  • Pour 1 1/2 cups water into the bottom of the instant pot and place the metal rack inside the pot. Carefully place the egg bite pan on the rack. (Stacking if you prepared a double batch.)
  • Place the lid on the Instant Pot and make sure the vent is sealed. Cool on high pressure for 9 minutes. Once cooked, let the pressure release naturally for 10 minutes.
  • Remove egg bites pan from the pot, let stand a few minutes before removing from pan.

Notes

Can be stored in the refrigerator for one week. Reheat in microwave at 50% power for 60 seconds.  

Instant Pot Egg Bites


Many parents are looking for quick and easy breakfast ideas for the school year. I know this year will look a bit different for some of you. However, no matter how they are attending school, they need a good breakfast.

We love these egg bites! They are delicious and velvety smooth when cooked in the Instant Pot. No Instant Pot, no problem. Pour the mixture into muffin tins, sprayed with nonstick cooking spray, and bake in the oven.

I like to make them up on Sunday afternoon and have them in the refrigerator to heat and go. Make a variety by adding the ingredients that you and your kiddos enjoy.

You can find the Instant Pot silicone egg mold online or at Walmart. Oh, and while you have your Instant Pot out, try making boiled eggs. The Instant Pot is the easiest and ONLY way I boil eggs these days. Add 1 cup of water to the Instant Pot, place the trivet that came with your Instant Pot inside. Gently place 6 to 12 raw eggs on the trivet. Place the lid on the Instant Pot and be sure the vent is set to seal. Select the manual setting; adjust the pressure to high, and set time for 5 to 7 minutes. When cooking has finished, quick-release the pressure, according to the manufacturer’s directions. Place the eggs in a bowl of ice water to cool—drain, dry, and peel.

Instant Pot Egg Bites

Course Breakfast
Author Amye Melton

Equipment

  • Instant Pot

Ingredients

  • 4 large eggs
  • 1/2 cup shredded Pepperjack cheese (or your favorite cheese)
  • 1/2 cup cottage cheese
  • 1/4 cup cooked sausage chopped
  • 1/4 cup chopped green chiles

Instructions

  • Add 1 cup water to the 6-quart Instant Pot. Place trivet inside.
  • Add eggs, shredded cheese, and cottage cheese to a blender or food processor. Pulse to combine about 30 seconds.
  • Add meat and green chiles and give it a quick pulse.
  • Divide the mixture evenly in the silicone mold. Cover tightly with aluminum foil.
  • Gently place the silicone mold into the Instant Pot.
  • Place the lid on the Instant Pot. Make sure the vent it closed to seal. Press the steam button and set the timer for 10 minutes.
  • Once the cooking is complete, allow the pressre to relase naturally for 10 minutes, then release any remaining pressure.
  • Remove the silicone mold from the Instant Pot and cool for five minutes.
  • Serve or refrigerate.

Notes

Suggestions:  Shredded cheddar, shredded Swiss, shredded Gruyere, or crumbled feta.  Bacon, spinach, roasted red peppers, mushrooms, green onions.  

Garden Fresh Cottage Cheese Salad

 

 

garden-fresh-cottage-cheese-salad-

It has been years since I have been in a restaurant that serves a salad plate. I can remember when they were on the menu of many southern restaurants, and they were a lunch item favorite of mine. Most salad plates included a scoop of either tuna or chicken salad, a scoop of cottage cheese, with fresh fruit all served on a lovely lettuce-lined plate. Always served with crackers and occasionally served with a zucchini or bran muffin too.

I received several vintage cookbooks as gifts after my recent surgery. I spent hours looking through them and have a long list of recipes that I can’t wait to try. I found this one in an old North Carolina cookbook given to me by my friend Loretta and her daughter Katy.

This yummy Garden Fresh Cottage Cheese Salad would be perfect served on the old Southern salad plate. It makes a perfect summertime lunch but would also be delicious served as a side dish. This recipe is very versatile; you can add most any vegetable that you like, or omit some of the vegetables listed if you prefer. You can add a splash of Worchestershire sauce or tabasco sauce, sprinkle in some dry Ranch dressing mix or dry Italian dressing mix if desired.

With the fresh vegetables, this salad is only good for about 24 hours. At that point, it starts to get a little too watery.

 

Garden Fresh Cottage Cheese Salad
 
Author:
 
Ingredients
  • 1 pint low fat cottage cheese
  • ½ chopped bell pepper
  • ½ to 1 bunch chopped green onions
  • 1 cucumber peeled,seeded, and chopped
  • 2 radishes, chopped
  • 1 pint cherry or grape tomatoes, halved
  • Salt and freshly ground black pepper, to taste
Instructions
  1. In a medium bowl combine cottage cheese, bell pepper, green onions, cucumber, and tomatoes. Stir to combine and season with salt and pepper, to taste. Refrigerate at least a hour before serving. Serve with crackers.
Notes
Optional ingredients:
Dry Ranch dressing mix, dry Italian dressing mix, splash of Worcestershire sauce, tabasco sauce, or try different vegetables.