I have made these a few times and apparently have kept the secret hidden. This time around, I took pictures while I was prepping it... but was fighting Dakota and McKinley to get my own bite. And apparently, they were gone before I got a picture of the finished product. So, I'll remake again...and upload the finished product but in the meantime, don't let that deter you from making these delicious things.
Ingredients (Makes about 9 egg bites per batch, I doubled the recipe above!)
1/4 Cup Cottage Cheese (you can do plain, or jazz it up with the chive and onion)
1/4 Cup Soft Cheese (Cream Cheese, Brie, Boursin, Laughing Cow)
1/2 Cup Chopped Mix-ins (the sky is the limit! I used ham and spinach. But you could use any cooked meat or vegetables)
1 Cup Shredded Cheese of your liking
Seasoning - Salt, Pepper or this delicious All Things Egg by Gaby Dalkin
Blend the eggs, cottage cheese and soft cheese in a blender. You want this to be smooth so about 30 seconds on medium speed!
Once blended, pour the blended egg mixture into a bowl. Add the chopped mix-ins and shredded cheese. Stir to combined.
Use a small amount of oil to grease a silicone egg mold - this is the one I have but Pampered Chef also makes one! Then pour the egg mixture into the impression. I fill it a little more than 3/4 off the way up. Just enough room that you won't spill it when you transport it to the pressure cooker.
Prep the pressure cooker by pouring one cup of water into the pan. Carefully transfer the egg mold to a wire rack. Note, I don't have a wire rack - so I just use the silicone egg rack which is perfect for making hardboiled eggs in the pressure cooker!
You will want to rest the egg bite lid on top of the mold - and by rest, I mean loosely set on top. You don't want to prevent the egg bites from rising, you just want to prevent the condensation from dripping into your egg bites! If you're unsure if your egg bite lid is pressure cooker safe, you can always use a piece of tin foil!
Cook the eggs on low pressure for ten minutes - I use the ten minute soup setting on mine.
Once the pressure cooker is done, let the pressure release naturally for 10 minutes. After that, you can do the quick pressure release. Once the pressure cooker has released all pressure, safely open the lid.
Carefully remove the egg bites ( I used tongs). Remove the lid and let the egg bites rest for a few minutes - they will deflate a bit as they cool. Use a spoon to scoop the bites of of the mold and transfer to a plate to eat right away, or allow them to completely cool before storing them in the fridge!
These are perfect to make ahead and reheat in the microwave for 30 to 60 seconds for a quick breakfast or snack.
We eat them plain around here, but you can dunk them in salsa or taco sauce! You can eat them in a breakfast burrito, with toast or onto of greens!