📝 About This Recipe
Inspired by the iconic Starbucks sous-vide technique, these egg bites are incredibly silky, light, and protein-packed. By using the 'Steam' function of your Instant Pot, you achieve that signature custardy texture without the need for a traditional water bath circulator. Infused with nutty Gruyère cheese and smoky roasted peppers, they offer a sophisticated café-style breakfast right in your own kitchen.
🥗 Ingredients
The Custard Base
- 4 pieces Large eggs (at room temperature)
- 1/2 cup Cottage cheese (full fat preferred for creaminess)
- 2 tablespoons Cream cheese (softened)
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon Black pepper (freshly cracked)
- 1 dash Hot sauce (optional, for depth)
The Mix-ins
- 1/2 cup Gruyère cheese (freshly shredded)
- 2 tablespoons Roasted red peppers (finely diced and patted dry)
- 1 tablespoon Green onions (thinly sliced)
- 2 strips Cooked bacon (crisped and crumbled)
For the Pot
- 1 cup Water (for the bottom of the liner)
- 1 can Non-stick cooking spray (or butter for greasing)
👨🍳 Instructions
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1
Thoroughly grease a 7-well silicone egg bite mold with non-stick cooking spray or a light coating of softened butter to ensure easy release.
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2
In a blender, combine the eggs, cottage cheese, cream cheese, salt, pepper, and hot sauce.
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3
Blend on medium-high speed for 20-30 seconds until the mixture is completely smooth and slightly frothy.
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4
Distribute the shredded Gruyère cheese, diced roasted peppers, green onions, and crumbled bacon evenly into the bottom of the 7 silicone wells.
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5
Pour the egg mixture over the mix-ins in each well, filling them about 3/4 of the way to the top to allow for a slight rise.
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6
Cover the silicone mold tightly with its lid or a piece of aluminum foil to prevent excess moisture from dripping onto the eggs.
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7
Pour 1 cup of cold water into the inner stainless steel pot of your Instant Pot and place the trivet inside.
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8
Carefully lower the filled silicone mold onto the trivet. If making a double batch, you can stack a second mold offset on top.
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9
Close the lid and set the steam vent to the 'Sealing' position.
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10
Select the 'Steam' function (or Pressure Cook on Low) and set the timer for 8 minutes.
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11
When the cooking time is finished, allow the pressure to release naturally for 10 minutes before manually releasing any remaining steam.
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12
Open the lid and carefully remove the mold using oven mitts. Let the egg bites sit in the mold for 2-3 minutes to firm up.
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13
Place a large plate over the mold and flip it over, gently pressing the bottom of each well to pop the bites out.
💡 Chef's Tips
For the smoothest texture, always use a blender rather than a whisk to incorporate the cottage cheese curd. Avoid overfilling the wells; the eggs will puff up during cooking and may spill over if filled to the brim. If you prefer a 'browned' top, place the finished egg bites under a broiler for 1-2 minutes after removing them from the mold. You can swap Gruyère for Sharp Cheddar or Feta, just ensure any added vegetables are sautéed or patted dry to avoid watery bites. These freeze beautifully! Reheat in the microwave for 30-60 seconds for a quick weekday breakfast.
🍽️ Serving Suggestions
Serve alongside a handful of fresh arugula tossed in lemon vinaigrette for a bright contrast. Pair with a toasted sourdough slice and a spread of ripe avocado. Drizzle with a bit of sriracha or hollandaise sauce for an extra kick of flavor. Enjoy with a hot cup of dark roast coffee or a refreshing iced matcha latte. Serve as part of a brunch spread with fresh seasonal berries and melon.