Egg Bites – Pressure Cooker – Express Crock Pot
These are little bite-sized quiches. Add in cheese, and whatever other bits you want. They are quick and easy, and I often do a batch and keep them for lunches. They should keep in your fridge for about 3 days.
You can double this recipe and cook in two silicone molds, stacked on top of each other. Place a piece of cooking paper on top of each mold. Keep in mind if you do this the underneath layer will not quite be as perfect shaped.
INGREDIENTS
• 4 large eggs
• 1/4 cup cream cheese or sour cream (Don’t stress if you don’t have this, just add in one more egg)
• 1/2 cup chopped bits, like salami or bacon and/or raw or cooked vegetables
• 1/2 cup shredded cheese, such as cheddar or tasty
. I like to add some garlic or chilli sauce to the mix
Combine the eggs and soft cheese in a blender or use a stick mixer. Blend at medium speed for about 30 seconds, until smooth. (I just used a whisk, rather than a blender. But you may get a quite different, fluffier result with a blender)
Pour the blended egg mixture into a bowl. Add the chopped bits and shredded cheese and stir to combine.
Fill the molds: Use a small amount of oil or nonstick cooking spray to grease a silicone egg mold, then ladle 1/4 cup of the mixture into each of the impressions in the mold. Wipe off any drips.
Pour 1 cup of water into the pressure cooker. Carefully transfer the egg mold to the wire steam rack, then place an 8-inch round of cooking paper on top of the mold to keep condensation from dripping onto the bites as they cook. I have a silicone rack that I use to lower the egg mold in, and get it out
Cook the eggs on low pressure: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” program, then adjust the time to 8 minutes at low pressure. (If making a double batch, increase the cooking time to 10 minutes, and still 4 – 5 mins Natural release)
They take around 10 minutes to get up to pressure. I am still adjusting the natural release time, but around 4 minutes, and then a quick release.
Take the cooking paper off them once out, and let the bites cool for 2 minutes. They will deflate a little as they cool, but then will just pop out for you.
I have added in wilted spinach, ham, other cheeses or crumbled bacon bits.
I brought my egg molds from Aliexpress, but I am sure you could get these anywhere. I do not put the plastic lid in the pressure cooker, but I use it to store these in the fridge.
