Who knew the secret to Starbucks egg bites was cottage cheese! I always loved the texture and assumed that was a result of the sous vide cooking method but I think the blended cottage cheese adds to that velvety texture. Even if you hate cottage cheese..give this recipe a chance.
You can try any combo of ingredients. I would recommend to keep it to 1 cheese, and 2 mix ins (1/4 cup each).
I used the instant pot silicone egg mold, if you want to make a larger batch you can stack two molds on top of each other.
AuthorShannonadd 1 cup water to empty instant pot. Insert rack.
In a blender combine 4 large eggs, 1/3 cup cottage cheese, 1/4 cups jack cheese, and a pinch of salt and pepper.
Add to the mixture 1/4 chopped roasted red peppers, and 1/4 cup chopped spinach. Stir to combine.
Pour equal amounts into silicone egg mold. Cover with tinfoil and place inside instant pot on wire rack.
Set pressure level to high and set for 9 minutes. After 9 minutes, allow pressure to release naturally for 10 minutes. Remove mold from pot and let rest for a few minutes. Egg bites should release easily from mold. Keep up to 5 days in the refrigerator.
Ingredients
Directions
add 1 cup water to empty instant pot. Insert rack.
In a blender combine 4 large eggs, 1/3 cup cottage cheese, 1/4 cups jack cheese, and a pinch of salt and pepper.
Add to the mixture 1/4 chopped roasted red peppers, and 1/4 cup chopped spinach. Stir to combine.
Pour equal amounts into silicone egg mold. Cover with tinfoil and place inside instant pot on wire rack.
Set pressure level to high and set for 9 minutes. After 9 minutes, allow pressure to release naturally for 10 minutes. Remove mold from pot and let rest for a few minutes. Egg bites should release easily from mold. Keep up to 5 days in the refrigerator.
