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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