I have to write this, because I’m now making egg bites in the Instant Pot for the third or fourth time, and each time, I scour a variety of recipes online and never find just one to follow. Several call for cottage cheese or other ingredients that I never have on hand, and just frankly aren’t what sounds good. So I make it up each time, and each time I wonder what I did the previous time. Fixing that now.
These days (now that I’m back at work), I make a big batch at a time to store in the freezer. That way, I can grab a couple for an easy breakfast for Gabriel and me before we head out the door to daycare. It took me a while to figure out the best reheating method, and I’m still not sure I’ve perfected it (so send me all your tips!). My current method is to put a cloth napkin (or paper towel) in a bowl, add the frozen egg bites (I usually do three at a time, two for me and one for Gabriel), and cover them with the cloth. Then I microwave for 1:45 (okay, 1:44 because I’m lazy). The cloth absorbs the liquid that would otherwise collect at the bottom of the plate/bowl, but the egg bites aren’t too dry.
I have two silicone trays, each with 7 molds, and my goal is to make two sets. Most recipes I see online are for one tray/7 molds, so essentially, I’m making a quadruple recipe. However, both times I’ve done that, it’s actually produced five trays (or 35 individual egg bites).
- 20 eggs
- 1 cup milk
- 1 cup shredded cheese
- 1 cup vegetable (today I used shredded Brussels sprouts, but I’ve used spinach and red pepper in the past)
- Spice (I think paprika would be good, but we have rosemary today that needs to be used, so I cut up maybe… 1-2 tablespoons… and added that)
- 1 lb sausage, cooked
- Cool sausage on stovetop, crumbling as you go.
- Mix all the other ingredients in a bowl. Whisk to scramble eggs.
- Use a 1/4 cup measuring cup (or your tool of choice) to scoop the mixture and pour it into the molds. Fill each mold about 2/3 high, maybe a little less.
- Add a spoonful (like, a regular eating spoon, roughly teaspoon sized but, you know, bigger, especially for those you like me who have silverware from Pottery Barn) of sausage crumbles.
- Pour 1 cup water into Instant Pot. Add trivet to hold silicone tray off the bottom, and put first tray on trivet with its top slightly askew. Add the second silicone tray directly on top of the top of the first one, also with its top slightly askew.
- Close the lid. Pressure cook on high for 8 minutes and either release the steam after five minutes of natural release, or just let it totally release naturally.
- Remove trays, turn molds upside down on top of a cooling rack. (I put a sheet pan underneath to catch any drips). Let cool for at least 5 minutes.
- Wrap each egg bit in some parchment paper and throw into a gallon-sized ziplock bag. The parchment doesn’t stay around it perfectly, but whatever, it mostly keeps the egg bites separate from each other.
- Repeat with the rest of the mixture as many times as it takes to finish it.
Now a note on trays. I bought this Instant Pot set, and I separately bought these silicone trays. The silicone tray that came in the set is far superior to the trays in the second order. I don’t use any non-stick stuff, but the egg bites fall easily out of that tray. Also, it is slightly firmer and just generally seems to have more structural integrity. I tried to look into whether that tray can be bought alone, because I’d like another like it and to get rid of my other ones. Egg gets caught in them and I end up with 80% of an egg bit instead of a whole one. But no luck. Sigh.