Alison Storm from HIS Morning Crew here! Ever since I got my Instant Pot last year it's on regular rotation in my kitchen. I use it several times a week to whip up dinner for my family. I've even used it to make yogurt! But someone tipped me off to the fact that you can also make copy cat Starbucks Sous Vide Egg Bites, which I love!
The texture is smooth and creamy, but as I discovered, making them at home is much less expensive! I make a batch on Sunday and eat them each morning throughout the week. This morning I decided to share the recipe with you and give Rob Dempsey a little taste test to see how my egg bites stack up. I was inspired by the recipe at mycrazygoodlife.com, but I tweaked it slightly based on some suggestions from a friend and also because I love bacon.
3/4 cup cottage cheese or sour cream
3/4 cup plain Greek yogurt
1 tsp salt
3 slices of cooked bacon
Combine all of ingredients except the bacon in a blender and mix for two minutes. I use a Ninja, which I love! Crumble the bacon and put a little bit in the bottom of each silicone egg bite molds (I used two!) I usually grease the bottom of the egg bite molds. Fill them 3/4 full with the egg mixture. I had enough to make two double batches, 28 egg bites in total.
Cover the silicone molds tightly with foil. Add 2 cups of water to the Instant Pot insert and place the trivet on the bottom of the pan. Stack the foil-covered molds gently in your Instant Pot. Cook on high pressure using the steam function for 8 minutes. Let the pressure naturally release. This took about 10 minutes. Remove the silicone molds and let cool. The sous vide eggs rose a little while cooking but settled as it cooled. Remove the foil and pop the sous vide eggs out of the mold. Store in an air tight container for up to 1 week in the refrigerator. Let me know what you think!