Semi-Sous Vide Egg Bites

What do you do when you wake up at 5:00 A.M. and your toddler is still asleep? How do you use that precious free time–making sure you get the most out of it since you probably won’t have free time/ alone time again until after 9:00 P.M.? You play with your Instant Pot, of course!

Do you remember that show on the Food Network–Semi Homemade with Sandra Lee? I feel like Sandra Lee might be my spirit animal. I LOVE cooking, but when it comes to cooking, I also tend to take the path of least resistance. This means if I don’t have an ingredient, I’ll find a substitute or skip it altogether. It also means I just kind of wing-it sometimes and hope for the best!

So I’ve been dying to try these copycat Starbucks Sous Vide Egg Bites with my Instant Pot. Since I had some free time this morning, I decided to see what I had in the fridge that I could toss into a wannabe Sou Vide Egg Bite recipe. Here’s what I came up with:

Eggs were an obvious choice for this recipe 💁‍♀️. I wanted some sort of meat for flavor, but I all I had was processed lunch meat. Not the best choice for a wannabe fancy recipe, but Leah loves it, so why not? I also had Mexican Style cheese, and a mozzarella cheese stick 🤷🏼‍♀️. A girl needs variety! How many people would blog about using string cheese in a recipe? Ha!

For the veggies, I had spinach and broccoli in my fridge that was going to go bad soon, so I decided to use both in my egg bites. For seasonings, I chose to keep it simple with garlic powder and salt. Sadly, I had no heavy cream, so I made do with milk for the egg mixture.

I chopped up all the ingredients, but first attempted to peel or “string” the string cheese. That got old real quick 🙅🏼‍♀️, so I resorted to dicing it at some point. I used about 3 pieces of broccoli and only chopped the florets. I used about 3 pieces of spinach and and tried to chop it small enough to pretend it’s basil.

Isn’t that the prettiest silicone mold you’ve ever seen??? I started by spraying it down with coconut oil. Okay, if we’re being honest, I started adding ingredients, remembered I had wanted to spray it with oil, then added the oil over the ingredients 🤷🏼‍♀️. Seemed to work out okay!

I started by adding the chopped ham and turkey lunch meat to the bottom of each egg cup. I was afraid the lunch meat would sink through the egg bites and make them less than pretty, so I added only a bit it each cup. I added spinach to about half the cups because I though doubling up on the greens was pushing my luck with my toddler. I added a bit of shredded cheese to each cup.

After mixing 4 eggs (the perfect amount!) with about 1/8 tsp of salt and garlic powder, I poured the egg mixture into each cup until they were about 3/4 full, then added in the chopped broccoli and mozzarella. Once the egg bites are cooked, you will flip the silicone mold and he rounded part will the top–so I hoped adding heavier ingredients would keep the tops pretty.

I opted to cover the silicone mold with tinfoil to prevent water from dripping into the egg bites when I removed the IP lid.

I added 1 1/2 cups of water, my trivet, then the silicone mold.

I sealed my IP, cooked on manual high for 10 mins with a 10 min NPR.

The results?

Not as pretty as Starbucks’, but toddler approved!

Semi-Sous Vide Egg Bites

Use whatever you have on hand to make these yummy, easy egg bites. Here’s the recipe I used:

• 4 eggs
• 1/4 cup milk
• 1/4 cup of shredded cheese
• 1/8 cup each of chopped spinach and broccoli, lunch meat
• Garlic powder and salt to taste

Directions:

Spray silicone egg bites mold first if you’re opting to do so.

Distribute cheese and chopped ingredients evenly throughout cups.

Whisk eggs, milk, and seasonings, then pour into egg cups until each is about 3/4 full

Cover silicone mold with tinfoil (optional)

Add 1 and 1/12 cup water & trivet to IP

Add silicone mold, seal, and cook on manual high for 10 mins

Let pressure release naturally for 10 minutes.