These egg bites are a great solution to hurried, weekday breakfasts.
First, you’ll need one of these silicone molds. You can also use small mason jars or old baby food jars for this recipe, but I don’t. I use the silicone mold. It fits perfectly in the IP, and nothing sticks to it, so you don’t need to grease it ahead of time.
You won’t be using the plastic lid in the IP because it will melt.
Dietary considerations: paleo, dairy-free, gluten-free, can be Whole30 if your bacon and other add-ins are compliant.
3/4 c full-fat coconut milk
1 tsp salt
1/2 tsp pepper
bell peppers, diced
roasted red peppers, diced (sold in a jar)
green onion, diced
Whatever else you like in your eggs
In a large bowl, crack 6 eggs and add coconut milk, salt, and pepper.
Blend until the eggs and milk are a uniform consistency.
Blend or stir in optional ingredients. I prefer to use an immersion blender because it makes quick work of the spinach and chops everything into smaller pieces, but it doesn’t pulverize it like my ninja blender would.
Pour ingredients into the silicone mold cups, leaving about 1/4″ space at the top.
If you have too much liquid and not enough room, be sure to scoop the yummy fixins out of the bottom of the bowl and distribute them into the egg cups.
Add 1 c water to the IP.
Set your silicone mold onto the metal trivet that comes with each Instant Pot. Use the handles to lower the trivet+mold into the IP.
Tent a piece of foil over your egg mold so the steam/water from the IP doesn’t drip down into the egg mixture.
Cook for 8 minutes on High Pressure, with 8 min Natural Release.
When time is up, release the remaining pressure. Discard foil.
Use potholders to reach in and lift the trivet+mold out of the IP.
Place a plate on top of the mold, and then flip it. The egg bites should pop right out onto the plate.
Garnish with herbs.
You can serve immediately or store in the fridge for quick breakfasts. If you are going to refrigerate them, be sure to cool completely before storing.