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Nice, thank you. you must try this double mold with handles, much easier! I got it from Amazon: https://www.amazon.com/dp/B07QWS59LK
After 8 minutes plus 5 minutes natural release I took the egg bites out but they did not seem to be fully set. How firm are they supposed to? Did I do something wrong?
Thank you for sharing this amazing recipe. Super easy. I used cream cheese and mushrooms. This will be one the breakfast rotation!!
I did cottage and cream cheese ham and zucchini added a dash of garlic powder and sriracha for spice Colby and Monterey shredded cheese
Anyone know nutrition information
Hi, Nicole! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Tasty, quick, just plain yummy. I used feta instead of cottage cheese. I’ve tried a couple of different versions. My only problem is I washed the silicon mold in the dishwasher & cant get rid of the taste & smell of dishwashing soap! Any ideas?!
Oh no! That’s awful! It might just take a few more cleanings before you get the odor to go away. You can also try scrubbing it with a paste of baking soda. Good luck!
Question: can you make them without ricotta or cottage cheese? I dislike both cheeses with a passion. It’s a texture issue if nothing else. I would love to try these but can’t think of a substitute. Thanks
I blend my cottage cheese with the eggs, so that way you dont know it’s in there.
Hi, Denise! Sure, you can skip the cheeses if that’s what you prefer! In the headnotes to the recipe, Coco says that if you skip the cheeses, you may want to add extra eggs or egg whites to make up for the volume, so your bites aren’t too small. Enjoy!
You can use half and half or heavy cream for 1/2 cup. And more cheese for the rest. I cooked rough chopped spinach and mushrooms in the bacon fat to add for vegetables. Was excellent.
You could sub Greek yogurt. But you really don’t notice the cottage cheese because it’s blended into the eggs.
I followed the recipe, used swiss, mozarella, bacon and scallions. Very easy in InstaPot, I used the trivet and metal basket, parchment paper. They came out perfect and tasted wonderful. Easy cleanup, I oiled the mold well!
These came out awesome. Will definitely be on rotation at our house.
How do u make these in IP if u don’t have the silicon egg mold
Hi, Phyllis! You definitely need some kind of mold to make egg bites. You could probably use little 4-oz canning jars with the lids removed and just fill them halfway full. Be sure to cook them on top of a steam rack in your instant pot. If you try it, let us know how it turns out!
Used instructions and made it in my Ninja Foodi. Perfection
Thank you for mentioning your Ninja Foodi. That’s what I have & I was just wondering how it would turn out in that versus the Instapot. Will definitely try it now!!
I have old electric pressure cooker with only 1 pressure i know of. there is reheat setting, might that work?
I’m not sure, as I don’t have that type of pressure cooker myself. Oftentimes, brands have the manuals for their appliances online, so I’d try doing a search for yours to learn more about the reheat setting, or contact the company directly if you’re unable to figure it out that way. Sorry not to have a better answer for you!
Wonderful!!! Loved the texture and flavor. Great instructions! Thanks!
My instant pot doesn’t have an adjustment for high or low pressure. Would I use the steam button instead?
Since your Instant Pot doesn’t have a low pressure setting, I’d use the “Pressure Cook” or “Manual” setting, for 8 minutes. I’d recommend only doing one layer of egg bites at a time this way.
Hallo,thank you for your recipe. It is easy,simple and delicious.
No need for a pressure cooker! These came out perfectly when I followed your suggestion to use a regular steamer rack and steam them with lid on. Your suggestion was in answer to another reader’s question. I’m glad I read it, as I might have tried it in my plain non-electric pressure cooker. Another reader or two describe how that did not work out. Theses egg bites are terrific! Thank you, Coco and readers.
Hello! First of all THANK YOU for this recipe. I have 11 chickens and they are in their laying Prime so I have lots of eggs to spare. I am making these now with bits of smoked kielbasa and gruyere, cheddar and bacon, and roasted pepper spinach and gruyere. I blend 6 eggs with ricotta, add the liquid in the mold cavities and add 1 tbsp of meat and cheese to each cup to insure even distribution then stir each cup lightly with toothpick to blend mix-ins.I am giving egg bites containers to my two grown sons who live close by. Finally a delicious solution to my egg overload!!
Thanks for another Instant Pot recipe! How could one adjust this recipe if forgoing the added shredded cheese? Should I add more eggs and/or vegetables for the loss of volume?
Hi, Twinkle! Yes, Coco suggests adding an extra egg or increasing the other ingredients so that the bites aren’t too small. Enjoy!
I have a regular pressure cooker,old fashioned with whistle, will that work? Sure like to make these little beauties. Thanks.
Hi Ferdous, As I understand it, the old fashioned whistling pressure cookers get up to a much higher pressure and temperature than an Instant Pot would on its low pressure setting, used for this recipe. I think that this would cause the egg bites to break apart and puff up out of the mold, unfortunately! If you would like to try making these in a regular steamer pot on the stovetop, As Emma explained to Marilyn below, I think that would be the best way to go.
And for those of us who do not have an Instapot, how would we do this, because it looks delicious and healthy. I’m in my 70’s and my husband is in his early 80’s and we are both trying to eat as healthily as possible. Thank you in advance.
Hi, Marilyn! Unfortunately, this particular recipe is dependent on using a pressure cooker. You might be able to make something similar by placing the mold in a pan of simmering water and poaching them. If you give it a try, let us know how it works out!