Starbucks Egg Bites are my go to airport food. They are cheap-ish, yummy and less than 200 calories. Paired with my triple espresso over ice, this makes for a perfect airport breakfast or snack.
Until I started researching, I had no idea what was actually in there. The secret on what makes them good? They use a feta and cottage cheese mixture which gives these guys their fluff and their zing. If you end up heating these in your toaster oven, you will also get a nice crunchy brown from the dairy for an added benefit.
I have tried several recipes and finally got the perfect combo that I wanted to share with you. I had some leftover ricotta from another dish and decided to throw together eggs (yolk and all), ricotta, cottage cheese (which I thoroughly detest served “as is,” but ALWAYS have on hand to make my protein waffles), feta and some lingering veggies I had on hand and voila!
The beauty here is you can use up any veggies in your fridge that are about to kick the bucket. You can choose from broccoli, bell peppers, mushrooms, onions, shallots, cauliflower, asparagus, and brussel sprouts. I would veer away from tomatoes and spinach because of their high concentration of water.
The other key here is to have the right silicone molds. I found these on amazon and they work perfectly! I also like that I got 2 in the set and you can easily stack them on top of one another in the Instant Pot! And if you do not have an Instant Pot, what are you waiting for? These things rule. They usually go on sale around Black Friday, so be sure to watch for that sale!
I like to let mine rest on a paper towel when they are all done so they can get rid of any excess moisture.
Instant Pot Veggie-ful Sous Vide Egg Bites
Ingredients
- 8 eggs, whisked
- 3/4 cup of part-skim ricotta cheese (1 fixate red container)
- 3/4 cup of low-fat cottage cheese (1 fixate red container)
- 1 cup of feta cheese (3 fixate blue containers)
- 2 cups of chopped sautéed veggies of your choice
- cooking spray
- salt and pepper to taste
Instructions
- Chop enough veggies to equal 2 cups when sautéed (about 3 cups raw). I used 1 bell pepper, a bunch of mushrooms, and several broccoli florets. Spray a nonstick pan and over medium heat sauté your veggies until they are softened, but still have some crunch. If there is any excess water in your pan, remove it.
- Meanwhile, in a blender combine eggs and all cheeses. Blend until smooth.
- Add egg mix to veggie mix in a medium bowl. Add salt and pepper.
- Spray your silicone molds with EVOO spray.
- Spoon 1/4 cup of your mixture into each mold. Cover each try with foil.
- Add 1 cup of water to your Instant Pot. Place the trivet at the bottom. Stack the 2 trays on top of one another. Set on Manual (High) for 8 minutes. When done, let slow release for 10 minutes. Let cool for another 5. Slide a blunt knife around the edges and loosen each bite to pop out. I like to let mine cool on a paper towel to absorb the extra moisture. Serve immediately or let cool and store in the refrigerator or freezer.
- This recipe yields about 18 bites. Which means you will run your IP two times in order to get them all cooked up.
- Reheat in the microwave.
- 3 bites = 1 red, 1/2 a blue, and 1/3 a green if you are doing fixate.
Nutrition
- Serving Size: 3 bites
