Mini Sous Vide Egg Bites

Move over Starbucks! These sous vide egg bites are much healthier for a fraction of the cost and can be easily made in the Instant Pot.

Starbucks sous vide eggs bites are all the rage lately and I totally get the hype!  They are creamy, light, fluffy and super delish.  While it’s awesome to see fast-food restaurants offering low carb alternatives to the traditional breakfast sandwiches, I’m not digging the price or the extra ingredients.
 
These egg bites come in two flavours: Bacon & Gruyere and a low-fat option: Egg White & Red Pepper.  A pair will cost you $4.75 (CAN) add your grande latte and it’s an easy $10.  It’s still a great option to grab on-the-go, but I wouldn’t be stopping here every day for breakfast.
 
The egg bites also have quite a long list of ingredients including maltodextrin, carrageenan, mono- and diglyceride, natural flavours, and canola oil to name a few.
 
So I do what I normally do, I ask myself, “How can I make this at home, for way cheaper and healthier?”
 
Thanks to the Internet, I discovered you can make these in the Instant Pot on the steam function.  All you need are silicone molds.
Public Service Announcement: Don’t make the same mistake I did and buy the mini ones.
 
Ugh.
 
The day they arrived I knew they were the wrong size, but work with what ya got! So for the purpose of this recipe, 4 minis are equivalent to 2 regular ones which is a serving.  While the mini ones are super cute and still very delish, here is the link to the proper size silicone molds.
 
OK, now that we got that out of the way, onto the recipe…
Sous Vide Egg Bites
Mini Sous Vide Egg Bites
Serves 3
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Ingredients
  1. 8 eggs
  2. 1/2 cup cottage cheese (I used 1%)
  3. 1/2 cup greek yogurt (I used 2%)
  4. S&P
Spinach, Basil & Feta
  1. 1/2 cup fresh spinach (15g)
  2. 1/4 cup feta cheese (60g)
  3. 1 Tbsp fresh basil
Genoa Salami & Red Pepper
  1. 34g genoa salami, diced
  2. 1/4 cup red pepper, diced
  3. 1/4 cup havarti cheese, grated
Instructions
  1. If you are using 2 mini silicone molds you will need to do 2 batches. This recipe will fill 4 mini molds or 2 regular molds.
  2. Lightly spray molds with non-stick spray.
  3. For the spinach, basil & feta egg bites, sprinkle ingredients evenly among the molds.
  4. Blend eggs, cottage cheese, greek yogurt and S&P.
  5. Pour half of the mixture into two mini molds. Cover loosely with tin foil.
  6. Add 2 cups of water to the Instant Pot.
  7. Place trivet inside.
  8. Stack both molds on top of each other and place on top of trivet.
  9. Lock lid on and set steam setting on high pressure for 5 minutes.
  10. Once the time is up, let the Instant Pot natural release for 5 minutes, then switch valve to quick release.
  11. Wearing oven mitts, carefully remove trivet and silicone molds.
  12. Allow to cool, then flip upside down onto a plate and pop out the egg bites.
  13. For the salami & red pepper egg bites, spray molds again then add salami, red pepper and havarti to the molds.
  14. Fill with remaining egg mixture.
  15. Repeat above procedure for cook times.
  16. Keep leftovers refrigerated in an air tight container up to one week.
Nutritional Info for 4 mini Spinach & Feta Egg Bites
  1. 317 Calories, 7g Carbs, 0g Fibre, 7g Net Carbs, 20g Fat, 30g Protein, 2g Sugar
Nutritional Info for 4 mini Genoa Salami & red Pepper Egg Bites
  1. 444 Calories, 8g Carbs, 1g Fibre, 7g Net Carbs, 32g Fat, 34g Protein, 3g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak http://thehappyhealthfreak.com/
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