Egg Bites Recipe
These protein-packed Egg Bites Recipe treats are ready in under an hour—no oven required! Enjoy tender, custardy egg pillows infused with your favorite cheeses and veggies.
Ingredients
- 8 large eggs pasture-raised preferred for richer yolks
- 1/4 cup whole milk Greek yogurt for extra creaminess; plain or light
- 1/2 cup shredded cheddar cheese or Gruyère for nutty notes
- 1/4 cup finely diced red bell pepper sub with sautéed onion or jalapeño
- 2 tablespoons chopped fresh spinach frozen works—just thaw and squeeze dry
- 2 strips cooked bacon crumbled; swap turkey bacon or omit for vegetarian
- 1/2 teaspoon kosher salt or sea salt
- 1/4 teaspoon black pepper freshly cracked
- 1/8 teaspoon garlic powder optional
- Non-stick cooking spray or silicone egg bite mold such as the little silicone cups from Oxford Chef
Instructions
- In a medium bowl, combine eggs, Greek yogurt, salt, pepper, and garlic powder. Whisk until smooth and pale yellow.
- Add cheddar, red bell pepper, spinach, bacon, and any additional mix-ins like sun-dried tomatoes or shredded zucchini.
- Lightly coat each silicone cup or ramekin with cooking spray for easy release.
- Divide the mixture evenly among 6 cups, filling about 2/3 full. Tap the mold on the counter to remove air bubbles.
- For Instant Pot, steam for 9 minutes on High Pressure with 10 minutes Natural Release. For Sous Vide, cook at 172°F for 20 minutes.
- Carefully remove from mold, let cool, and enjoy warm or chilled with chives or hot sauce.
Notes
Tips: Use silicone molds for easy release. Adjust salt for seasoned bacon. For extra creaminess, blend cottage cheese with Greek yogurt. If bites are too moist, let them rest longer before unmolding.
Nutrition
Calories: 220kcal
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