Instant Pot Sous Vide Egg Bites
Course: BreakfastCuisine: AmericanDifficulty: Medium
Servings
7
servingsPrep time
2
minutesCooking time
25
minutesCalories
104
kcalTotal carbs
1
gramNet carbs
1
gramFat
6
gramsProtein
10
gramsStarbucks Sous Vide Egg Bites are delicious – and crazy expensive. If you have an Instant Pot, you can make your own! So easy, so delicious, so keto — and you can use whatever fillings you’d like. If you’d use it in a breakfast sandwich or omelette, you can put it in these,
Note: I only categorized the difficulty as “Medium” due the need for an Instant Pot and silicone egg mold.
Ingredients
4 large eggs
1/2 cup full fat cottage cheese
1/2 tsp sea salt or kosher salt
2 oz Swiss cheese, cubed
3 slices Canadian bacon (roughly 2 oz)
Directions
- Bled together the eggs, cottage cheese and salt until smooth.
- Place a silicone “sous vide” mold on a handled trivet and fill each compartment about half way with the egg mixture.
- Divide your cheese and Canadian bacon across the compartments, then fill the rest of the way with the egg mixture, leaving at least 1/4 inch head space. Cover the mold.
- Add one cup of water to your Instant Pot, then lower your trivet with the egg mold into the Instant Pot.
- Cover the Instant Pot, close the steam valve, and set to “Steam” for 10 minutes.
- Once the Instant Pot comes up to temperature (about 5 minutes), you will steam for 10 minutes, then do a natural release for 10 minutes.
- Release the steam, remove the trivet, and pop the egg bites out of the mold.
Would this work in a regular counter top steamer? Would I need to steam it longer?
I have not tried it in a steamer, so I can’t advise. You’d probably need to steam it a bit longer to compensate for the time that the Instant Pot takes to come up to pressure and for the 10 minutes that it takes for the pressure to release naturally. I don’t know what those exact times would be though…
I don’t know if we’re talking about a regular pressure cooker or just a (unpressurized) steamer.
I tried it in an unpressurized steamer and it works, albeit the egg bites being a bit more fluffy and less dense. It took 30 minutes of steaming time to get to good results.
Im going to make it in my 4oz canning jars that I also poach eggs in. Put a rack over the jars (put parchment paper layer over jars) and do another layer. Then I’ll store the extras in the fridge in the lidded jars for nuking on the next days. I use a jar lifter for canning to get jars out of the IP. The tiny jars barely fit it, but it does work!
I do like the silicone idea for then wrapping each bite in parchment paper to reheat also. I just dont want to buy another pan lol AND I hate trying to wash the silicone pan. Floppy and frustrating. Dont get clean in the d/w,
I will have to play with the timing as the glass bowls/pans/dishes/jars need longer times unless the recipe specifically calls for it.
Made it with your jam jar idea and loved it. The recipe was good but I loved the little jars in the instant pot. Capped the leftovers. I plan to use this idea again.
These are so good, have made them many times with different fillings, thank you for perfecting such a great recipe!
I got an Instant Pot last August for my birthday and I’ve been afraid to use it until now. I made these egg bites and they are sooooo good! Great recipe! No more going to high carb Starbucks!
Thanks for the great recipe Steve. You take all of the guesswork out of any recipe. These are delicious.