Pioneer Woman Instant Pot Egg Bites Recipes

INSTANT POT® EGG BITES

Steps:

• Beat eggs in a medium bowl until yellow and frothy. Add garlic, salt, and pepper.
• Toss spinach, Muenster cheese, and onion together in a small bowl. Divide evenly among the cavities of a silicone egg mold. Pour beaten eggs into each cavity, filling each 3/4 full. Cover mold with aluminum foil.
• Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®). Place egg mold inside. Close and lock the lid, sealing the vent. Select Steam function; set timer for 13 minutes.
• Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes.

INSTANT POT EGG BITES

Steps:

• Prepare Egg Mixture: Evenly divide spinach and prosciutto among 7 mold compartments in silicone egg bites mold (Note 7). Whisk eggs, parmesan cheese, heavy whipping cream, black pepper, and salt in mixing bowl until well-beaten and smooth. Pour mixture into mold, 3-4 tablespoons per compartment, filling up about 80% to top. Cover tightly with foil.
• Cook Egg Bites: Add 1.5 cups water to pressure cooker (Note 8). Place trivet inside, and carefully lower mold onto trivet. Secure and seal lid (pressure knob set to "sealing"). Use steam setting to cook for 10 minutes at high pressure, followed by 10 minutes of natural release. Manually release any remaining pressure. Uncover and remove egg bites mold from pressure cooker, discarding foil. Invert onto plate to release egg bites (Note 9). Serve and store leftovers (Note 10).

INSTANT POT EGG BITES RECIPE

Steps:

• Gather the ingredients.
• Spray an egg bite mold with cooking oil; set aside.
• Select the Instant Pot sauté button and add the diced bacon to the pot. Cook , stirring until the bacon is browned; remove to paper towels to drain.
• Clean the pot and add 1 1/2 cups of water. Set aside.
• In a mixing bowl, combine the eggs, half-and-half, salt, pepper, and nutmeg; whisk to blend thoroughly.
• Add the Gruyére and Parmesan cheeses to the egg mixture along with the chopped scallion and drained bacon. Mix well.
• Spoon or pour the egg mixture evenly in the 7 wells of the silicone egg bite mold.
• Place the filled egg bite mold on the trivet and use the handles to lower it into the pot. Alternatively, place a trivet in the pot and use a foil sling to lower the egg bite mold onto the trivet.
• Secure the lid and make sure the pressure release valve is in the sealing position. Choose pressure cook or manual (high pressure), and set the timer for 8 minutes. It will take approximately 7 minutes to come to full pressure. When the time is up, let the pressure come down naturally for 5 minutes and then carefully move the valve to the venting position to release the remaining pressure.
• Remove the egg bite mold from the Instant Pot and let it stand for 5 minutes. Note: These egg bites registered about 170 F in the center. Check with an instant-read thermometer if you are unsure. The minimum safe temperature for cooked eggs is 160 F (165 F if refrigerated and then reheated).
• Use a narrow spatula or knife to gently loosen the egg bites.
• Invert the mold onto a plate and gently coax the egg bites out. They should come out with little or no effort.
• Garnish the egg bites as desired with extra scallion tops and Parmesan cheese.
• Enjoy.

INSTANT POT PINEAPPLE UPSIDE DOWN BITES

Steps:

• Spray egg bite molds with canola spray.
• Drain pineapple juice from the can. You need 1 cup of pineapple juice.
• Stir together melted butter & brown sugar. Pour Aprx. 1 TSP or liquid mixture into each egg bite mold.
• Put in two pineapple chunks and 2 maraschino cherries.
• Prepare cake mix according to the package directions but replace the 1 cup of water with the pineapple juice.
• Pour batter into each egg bite mold. Leave a bit of room beneath the top to allow for the batter to expand a bit.
• Place your trivet into your inner pot. Pour 1 cup of water into your pot. Place your egg bites mold on top of your trivet. Place two rings from mason jars to act as a spacer, so you can place another egg bite mold on top.
• Close your lid and set to sealing.
• Set your pot to manual high pressure for 12 minutes. Do a natural release for 10 minutes and than release the remaining pressure.
• Allow pineapple upside down bites to cool before removing them from the egg bite mold, 10 min should be enough time. Turn the egg bite mold over and push down in the center of each mold. Allowing for easier removal of your bites. Enjoy!

WEIGHT WATCHERS EGG BITES

Steps:

• Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on high for 30 seconds until well mixed and frothy.
• Spray two silicone egg molds with cooking spray and place one sun-dried tomato and a sprinkle of basil in the bottom of each cup. Fill each cup about ¾ of the way full with egg mixture. Tightly cover the molds with aluminum foil.
• Add 1 cup of water to your Instant Pot then place a trivet in the bottom. Stack your molds on the trivet.
• Close and lock the lid and turn the pressure release valve to sealing. Select Pressure Cook (high) and set the timer for 8 minutes.
• Once the cook time is complete, allow the pressure to release naturally. Once the pressure valve drops remove the lid and carefully remove the molds and aluminum foil. Allow the egg bites to cool on the counter or refrigerator before removing egg bites. Store egg bites in the fridge for up to a week.
• Microwave for 30-45 seconds when you are ready to eat them.
• Preheat oven to 375°F
• Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on high for 30 seconds until well mixed and frothy.
• Spray two silicone egg molds, or a cupcake pan with cooking spray and place one sun-dried tomato and a sprinkle of basil in the bottom of each cup. Fill each cup about ¾ of the way full with egg mixture.
• Bake for 20 minutes until lightly browned and fluffy. The egg bites will rise during cooking, but will settle once they are cooled.
• Allow the egg bites to cool before removing egg bites. Store egg bites in the fridge for up to a week.
• To reheat, microwave for 30-45 seconds when you are ready to eat them.

READY-TO-GO EGG BITES

Steps:

• Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, 5 to 6 minutes. Transfer to paper towels to drain the excess grease. Set aside to cool.
• Combine the eggs, heavy cream, sour cream, salt and pepper in a large bowl. Whisk until light and fluffy, about 1 minute.
• Generously coat the cups of a silicone egg bites mold (you can find them online!) with cooking spray. Divide the cheese among the cups. Divide the chorizo and onion among the cups. Then fill the cups with the egg mixture, leaving a little space at the top.
• Multi-cooker directions: Set the trivet in a multi-cooker, then carefully pour 1 cup water into the pot. Cover the mold snugly with foil and carefully lower it onto the trivet.
• Secure the lid on the multi-cooker and set the pressure valve to sealing. Press the steam button and set it to 10 minutes. (Note: It will take several minutes for the pressure to build, after which the 10-minute timer will automatically start counting down.)
• After the 10 minutes are up, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to move the valve to venting, which will let the rest of the pressure release quickly.
• When the pressure is fully released, carefully remove the lid. Remove the silicone mold from the machine. Peel back the foil and turn the egg bites onto a plate. They should pop right out!
• Standard oven directions: Preheat the oven to 325 degrees F. Pour water into a 9-by-13-inch baking dish until it's halfway full. Set the mold in the baking dish, then cover the baking dish with foil. Bake until the eggs are set, about 1 hour. Let the mold sit in the water for 10 minutes before removing the egg bites from the mold.
• Freezing and reheating instructions: Freeze by placing the bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Transfer to a plastic zipper bag and return to the freezer.
• To reheat 1 or 2 bites, wrap in a paper towel and microwave for 1 minute. Let sit for 1 minute before eating.