11/11/2024
I’ve been testing this recipe and finally have it where I want it! Inspired by the Sous vide egg bites sold by a popular coffee chain, these are made in the Instant Pot. The protein and veg combo can be switched around to utilize what you have on hand. I often use shredded cheddar and sausage crumbles, but I was low on the cheddar today so I used feta and ham, along with onions, spinach and mushrooms. We love the versatility of these jars as they can also be scrambled in a skillet or baked as a frittata. My Recipe:
Ingredients
1 cup freeze-dried egg powder)
1 cup freeze-dried shredded cheese
¼ cup freeze-dried cream cheese
1/4 cup freeze-dried milk (or heavy cream) powder
1 cup freeze-dried veggies and/or protein
Seasoning to taste
Instructions
For the Jar: In a quart-sized mason jar, layer the freeze-dried ingredients and seasoning. Seal, label & store.
To Use: When ready to cook, pour jar contents into a mixing bowl. Add 1 to 1 ½ cups water, mix well, and let the mixture rehydrate for 10-15 minutes. Check consistency and add more water if needed - should look like a thick scrambled-egg mix (depending on the add-in’s).
Cooking: place a trivet in the Instant Pot and add 1 cup water
Pour the rehydrated mixture into silicone egg bite molds, ramekins or small mason jars. Place on the trivet in the Instant Pot
Cook on LOW pressure for 6 minutes, followed by a quick release.
Let cool for a few minutes before removing from the molds/jars to serve
