Egg Bites – Pressure Cooker

This recipe makes 11 egg bites. They freeze well and can be reheated in the microwave for a quick breakfast.

These cheesy egg bites actually have lower calories than plain eggs. Eggs are 2 calories per gram and these come in at 1.76 calories per gram.

  • Each egg bite weighs 39 grams (one egg weighs 50 grams).
  • 2 egg bites are 138 calories and 3 are 206 calories.

I used a spacer to keep the egg molds out of the water in the pressure cooker.

INGREDIENTS:

  • 4 (400g) eggs
  • 200g Low Fat (not zero fat) cottage cheese
  • 1/4 cup (38g) shredded cheddar cheese
  • Chopped, precooked ham, bacon, or canadian bacon (optional)
  • Steamed broccoli or other vegetables (optional)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

INSTRUCTIONS:

  • Coat the egg bite molds with melted butter or olive oil.
  • Blend the eggs, cottage cheese, and cheddar in a blender or with an immersion blender.
  • Fill each mold 2/3 full of the egg mixture.
  • Distribute the optional ingredients into the molds.
  • Put about 1/2-inch of water in the bottom of the pressure cooker. Add a spacer to keep the muffin molds off the bottom.
  • Lay a paper towel over the mold to catch any condensation and cover the egg molds with aluminum foil.
  • Pressure cook for 8 minutes and allow at least 5 minutes of natural pressure release.

TIPS FOR FREEZING:

Place egg bites on a baking sheet in the freezer overnight before vacuum sealing. Serving size is about 2 egg bites so freeze 2 per bag. Microwave in the bag, on high, for 60 seconds or until bag begins to expand from steam.

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