You do need special equipment for this one – one of those Sous Vide Egg Bite molds for the pressure cooker.
These are so easy to make and great for a quick grab and go breakfast.
1/2 c bacon, fully cooked and crumbled
4 large eggs
3 oz shredded cheese, such as cheddar, Parmesan, mozzarella, Muenster, or smoked Gouda
1/2 cottage cheese
1 c fresh spinach
2 tbsp heavy cream
1 tsp granulated onion
pinch of kosher salt
Add 1 cup of water to the Instant pot. Spray silicone egg bite molds with non-stick cooking spray; divide the cooked and crumbled bacon between each egg bite cup of both molds.
In a blender add eggs, cheese, cottage cheese, heavy cream, granulated onion, spinach and salt until well combined.
Pour the prepared egg mixture over the bacon in each egg bite cup, filling each one 2/3 full. Using a small spoon, stir the ingredients in each cup a bit. Cover the egg bite mold with the silicone lid.
Lower the egg bite molds down into the pressure cooker, placing on top of the trivet.
Lock the lid into place. Using the manual button, choose High Pressure for 8 minutes, bringing to full pressure. When the timer sounds, perform a quick release to remove all pressure.
Lift the egg bite mold. Remove the lids, letting the egg bites stand for 5-10 minutes to cool a bit. Gently invert the molds onto a platter so the egg bites can slide out. Serve at once, or let the egg bites cool, then refrigerate and reheat as needed.
Such a simple and tasty dessert – those french are so smart!
2 tbsp unsalted butter, melted, plus more for greasing
2 c halved fresh figs
1 c whole milk
3 large eggs
1/2 c sugar
1 tsp vanilla extract
1Preheat the oven to 325°. Butter a 10-inch glass pie plate. Arrange the figs cut side up in an even layer in the plate.
In a large bowl, whisk the milk with the melted butter, eggs, sugar and vanilla until the sugar has dissolved. Whisk in the flour until the batter is smooth. Pour the batter evenly over the figs and bake for about 40 minutes, until golden and puffed. Let the clafoutis rest for 5 minutes before serving
1 lb leafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool.
Preheat oven to 350 degrees F. Generously coat a 8 inch springform pan with cooking spray.
Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
Finely chop greens in a food processor. Mix into the egg mixture to combine, pour into pan.
Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and removed springform. Serve warm or at room temperature.
I tried something very similar from Trader Joe’s, they were amazing, and then I looked at the packaging and knew I could come up with something just as tasty and not be left with a bunch of plastic wrap and cardboard. These are super quick to whip up and freeze beautifully. Just pop them in the oven for 15 min at 350, and let sit for 1 minutes after.
1 head of cauliflower, chopped fine in the food processor
1 c shredded cheese
Preheat oven to 400. Line a cupcake tin with cupcake wrappers. Spray with olive oil lightly.
Mix Cauliflower, shredded cheese and eggs into a mixing bowl and let it sit for a few minutes.
Scoop about 1/4 c of the mixture into each muffin tin, filling just below the top.
Bake at 400 degrees for 15 minutes. Edges with be golden brown.
Let sit for 5 minutes, pop out of muffin tin with a spoon. If freezing, let cool completely.
This recipe comes from Eating Well with a few minor tweaks. I found that 1/2 c a water was not adequate to bring the dough together so I added another 1/2 c. I also added a few more ingredients to the vegetarian delight!
2 large eggs
1 1/2 c masa harina
½ c sliced scallions
½ – 1 c water
1 tbsp chili powder
1 tsp garlic powder
¼ tsp salt
1 can black beans, heated and mashed
1 c shredded pepper Jack cheese
2 c shredded romaine lettuce
1 medium ripe avocado, thinly sliced
¼ c slivered red onion
½ c pico de gallo or fresh salsa
1/4 c crema
Position rack in upper third of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper. Beat eggs in a medium bowl.
Mix in masa, scallions, water, chili powder, garlic powder and salt. Spread evenly on the prepared baking sheet into a 9-by-11-inch oval. Bake the crust until lightly browned, about 10 minutes.
Spread beans on the crust and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes more. Top the pizza with romaine, avocado, onion, pico de gallo, olives and cilantro. Drizzle with crema.
This is a great weeknight meal – it comes together quickly and tastes wonderful.
2 Tbsp olive oil
2 garlic cloves, thinly sliced
1 sprig rosemary (optional)
1 15-oz. can chickpeas, rinsed
1 15 oz can diced tomatoes
1 Tbsp. tomato paste
1 Tbsp sweet smoked paprika
1 c heavy cream or almond cream
2 large eggs
4 thin slices of prosciutto
Heat oil in a medium skillet over medium. Cook garlic and rosemary, tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Add chickpeas, tomatoes, tomato paste, and paprika to skillet and cook, stirring often, about 10 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs.