One of the biggest Instant Pot crazes lately has been the Starbucks Sous Vide Egg Bites. And i’ll be the first to admit – they’re amazing. Most of the recipes for making them in an Instant Pot, though not actually sous vide, but are just as delicious. While I enjoy them once in a while, the amount of cream and cheese often makes me seek out healthier options. This recipe will make a delicious southwest style scrambled egg bits in your Instant Pot in just a few minutes, without all the extra guilt of the other recipes. For this recipe, I used the very popular silicone egg bite molds that everyone has been talking about. You can also use cupcake/muffin cups for this recipe. The portions i’ve used for this recipe are perfect for a 7-cup silicone mold but feel free to adjust as necessary. There’s not a whole lot of right or wrong. I start by using 5 eggs with just a couple of tablespoons of 2% milk and beat them in a large measuring cup (for easy pouring – but you can use the ladle that come with your Instant Pot as well). Then I have a can of diced tomatoes and a can of chopped green chilies. These are the perfect filling. Oh, and just a teaspoon of hot sauce. Eight minutes on manual, a quick release, and about 10 minutes to cool (important so they hold together), and you’ve got a delicious, healthier option to enjoy. 5 from 2 reviews
