It’s been a while since I made some faux sous vide egg bites in the pressure cooker, so I thought this weekend would be the perfect time to make some! Being as I have made so many different kinds before, I thought I’d really step outside the box to make some spicy jalapeño popper egg bites this time instead. After all, there’s nothing like a little spice to kick off your day.

These egg bites aren’t your petite little dainty ones like you buy at that popular coffee chain either. No, no. These are bigger and better. One of them is about the size of two of the ones you can buy. So one batch will be enough for breakfast all week.

To keep these egg bites lightened up, I used neufchâtel cream cheese and a low fat cottage cheese. But honestly, that’s the only changes I made. Other than that, these egg bites are pretty standard and pretty tasty too! Jalapeño poppers in the form of an egg bite.

I served mine with a side of fresh fruit. They reheat fairly well too, which makes them perfect as a meal prep breakfast.

Jalapeno Popper Egg Bites (Instant Pot)

Yield: 7

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 8 MinInactive time: 10 MinTotal time: 23 Min

Tasty egg bites made with cream cheese, cheddar, bacon, and jalapeños! Make them in just a few minutes in an instant pot for a quick and easy breakfast.

Ingredients

4 Whole Large Eggs
1 C. Shredded Cheddar
1/2 C. Low Fat Cottage Cheese
1/4 C. Heavy Cream
1/4 C. Neufchatel Cream Cheese
1/4 C. Sliced Jalapeños
4 Slices Cooked & Crumbled Low Sodium Center-Cut Bacon
Chopped Green Onion
Salt & Pepper to Taste

Instructions

Pour one cup of water into the base of the Instant Pot or electric pressure cooker; and lightly coat the inside of a silicone egg mild with non-stick spray; and set aside.
Place the 4 Whole Large Eggs, 1 C. Shredded Cheddar Cheese, 1/4 C. Heavy Cream, and 1/4 C. Cream Cheese into a blender, food processor, or cup for an immersion blender and blend down until smooth.
Divide the slices of jalapeño, 4 Slices crumbled Bacon, and chopped Green Onion among the sections of a silicone egg mold.
NOTE: You can supposedly use small mason jars to do this as well, but I have not tried it myself. I found my silicone egg mold on Amazon.
Pour the egg mixture onto each of the egg mold sections over the bacon and onion. I had exactly the perfect amount with no waste or leftover egg!
Place the egg mold onto the trivet and lower into the pressure cooker.
Lightly cover the egg mold with foil and secure the lid.
Turn the vent to 'sealed' and set the pressure cooker to 'Steam' for 8 minutes.
Once done, allow the natural pressure to release (this took right at 10 minutes.)
Remove the mold and set aside to cool for a few minutes before popping the egg bites out. They should be light, fluffy, and jiggle like jello almost!
Enjoy right away or store in an air-tight container in the fridge for 3-5 days.
Remove from the fridge and zap in the microwave for a few seconds to enjoy!

Nutrition Facts

Calories

176.62

Fat (grams)

13.78

Sat. Fat (grams)

7.24

Carbs (grams)

2.09

Fiber (grams)

0.16

Net carbs

1.93

Sugar (grams)

1.31

Protein (grams)

10.89

Sodium (milligrams)

311.25

Cholesterol (grams)

140.18

Nutritional Claims: Low Carb • Sugar Conscious • Low Potassium • Kidney Friendly • Keto Friendly • Gluten Free • Wheat Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free