It took me a long time to try Egg Bites in a pressure cooker. What was I waiting for!
The trick is to cook them to your liking and I provide the tricks to do just that below. The options available for add-ins means they can be customized each time to include your favorites like ham and cheddar cheese, seasonal items or add in those extra veggi’s, cheeses and meats sitting in your fridge.
Egg Bites do well taken as leftovers or bake a batch and freeze them to be pulled out as needed. Reheat in the microwave 30 seconds if thawed and approximately 1 ½ to 2 minutes if frozen.
Note the cook time range I have provided, allows for soft egg bites for the lesser amount of time through to firmer egg bites for the longer cook time. My preference is one right in the middle.
Enjoy!!
Egg Bites (Adapted from Rootitoot Cookbook, Volume 1)
This fills 1 egg bite mold, double the recipe to fill 2, no need to adjust cook time)
4 eggs
¼ tsp. salt
1/8 tsp. pepper
¼ cup sour cream
¼ cup milk
¾ cup grated cheese (cheddar or swiss)
Add In’s: (a maximum of ¾ cup) cooked bacon, ham or sausage bits; diced vegetables; sauteed or raw; sun-dried tomatoes; chopped fresh herbs of your choice; hot sauce to taste etc., etc. etc.
Add 1 ½ cups of water into your inner pot. Place your egg bite mold on a trivet with handles, on your countertop to be filled later (the mold is very floppy if not on a solid trivet, the handles are very helpful to get it out of the pot). Spray your egg bite mold with cooking spray. I then rub a folded paper towel around the inside of each mold to ensure the cooking spray is coating all the surface areas.
Whisk together eggs, salt and pepper. In a separate measuring cup measure the ¼ cup of sour cream and add milk so the mixture reaches the ½ cup mark (you are adding in ¼ cup of milk). Mix thoroughly so it’s smooth and then add this mixture into the egg mixture. Combine well and pour into egg bite mold so they are about ¾ full. Place grated cheese on top of the mixture and any other “add in” ingredients you desire. Lightly push ingredients into egg mixture with the back of a small spoon.
Add a lid to the mold if you have one, but it’s not necessary. Lift the egg bit mold into the pressure cooker, close the lid, make sure the valve is set to sealing. Press the Pressure Cook (or Manual) button for 8 minutes for soft bites and 10 minutes for firmer bites. When it beeps that it’s done, leave it for 6 minutes natural release. Release the remaining pressure and remove the egg bites from your machine to cool for 10 to 20 minutes before releasing from the mold and serving.
