If you enjoy the sous vide egg bites at Starbucks, this Sous Vide Egg Bites with Bacon and Cheddar recipe is for you! Use an Instant Pot (or other electric pressure cooker) yields flavorful, creamy bites!
Prep Time 10minutes
Cook Time 10minutes
Time For Pressure Cooker to Come Up to Pressure and Come Down 20minutes
Add the eggs, cheddar, cream, black pepper, and onion powder to a food processor and process until smooth. Add the bacon, scallion, and tomato, and pulse 5 times. Pour the egg mixture into a silicone egg bites mold for Instant Pot (you should get 7 egg bites).
Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups water. Cover the top of the egg bites mold with aluminum foil (to prevent condensation from dripping in), and place the mold on top of the trivet (the mold should fit into a 6 or 8 quart capacity Instant Pot).
Turn the pot on “Steam” for 10 minutes, and then do a natural pressure release for 10 minutes. Release any remaining pressure, and then carefully remove the egg bites mold. The egg bites should come out easily without the need to grease the mold.
Store the egg bites covered in the fridge for up to 5 days.
Net Carbs: 1g per egg bite
Nutrition information given is for 1 egg bite.
Alternatively, you can cook these in the oven in a water bath in a 325F oven until the eggs are set (about 45 to 60 minutes).
If you change the veggies in this recipe to suit your tastes, note that the macros will change. If you're strictly following your daily macros, be sure to recalculate the nutrition information.