I feel like I need to write a short mini series since this will be my first recipe post in over 2 years! lol But for the sake of time, I’ll just say that everyone is good, a little crazy, but we are doing well in Florida!
Here is our most recent picture. I can’t believe that I started the blog almost 6 years ago when my oldest was 8 month. Now he is pushing 7 and in a few years will be taller than his mama!
And as far as time, I currently have only 1.5-1 hours a day to do ANYTHING! Time is more than precious, it’s almost non-existent! 🙂
Connor 4.5 years old, Anna 20 months, Hunter 6.5 years old
I promise to update more but for now, let me share with you this yummy recipe using my Instant Pot!
I have had an traditional pressure cooker since my mom gave me one 10 years ago. I never used it much but did use it with great success unless you count the time when I removed the little “jiggle thingy” and gravy shot up 5 feet onto my ceiling! lol
So when everyone started going crazy a few years ago over what I thought was an overpriced pressure cooker, I said, no way. Then Black Friday happened and I was able to pay less than $100, I knew it was my time to see what the fuss was about. To be honest, like most people I didn’t use it for a while then I just decided to go for it.
Well, I will admit…. this has been a good investment. If you are a newbie, I HIGHLY encourage you to look at some instructional videos (at least 1) on a blog or YouTube to take the fear out of you and make sure you understand the commonly used terms when referring to the Instant Pot (IP).
This is a basic recipe and the sky is the limit with it comes to variations. The main thing you want to keep in mind if you alter or add to the recipe is making sure you have enough salt (but not too much) and the proper egg to cream cheese (or other dairy such as cream). You can use lighter fat ingredients but to me, fat is flavor.
- Sausage: Consider crumbled bacon, chopped ham or even ground hamburger meat. Just make sure the meat has been seasoned. Also turkey sausage would be a great option.
- Seasonings: Make sure you add salt but experiment with other flavors. I want to try a Mexican egg bite so that I can eat it with fresh diced tomatoes and sour cream!
- Cream Cheese: Cream cheese adds a bit of saltiness and hit on sweetness to the bites but other “dairy” could be used. I used heavy cream and it was delicious. I am sure that even a non-dairy milk would work great.
- Add ins: Add leftover chopped veggies such as chopped broccoli, onions, bell peppers, mushrooms, diced tomatoes, etc. This will not only add extra flavor and a different texture but great color. Think of these like mini egg omelets. The sky is the limit.
With 1 lb cooked sausage, a dozen eggs, about 1 cup of shredded cheese and 1.5 cups of cream cheese or cream, you can made 21 of these little egg bites. Perfect for make a head breakfasts, snacks and parties!
It took me less than 20 minutes from start to finish to make these Easy Sausage Egg Bites.
Don’t have an Instant Pot? Then you need to ask Santa for one! 🙂 But seriously, I realize everyone won’t have an Instant Pot and these Easy Sausage Egg Bites can also be cooked in 6 oz. ramekins in the oven at 325 degrees F for about 20 minutes. Still good but just a different experience from the IP ones what are so light and airy.
Upcoming Recipes: Cream Cheese Brownie Bites, IP Soup and Quick Sandwich Bread.
I have hand picked the items below to help you get everything you need to make this yummy Instant Pot recipe. Please enjoy and more IP recipes to come!
4 large eggs
1/4 teaspoon salt plus extra pinch
1/8- 1/4 teaspoon pepper
Pinch of cayenne pepper
4 ounces cream cheese (or heavy cream)
1/3 pound sausage (breakfast or italian), cooked, drained and slighly cooled
1/2 cup shredded sharp cheddar cheese (or cheese of choice)
While preparing ingredients, place egg steamer rack in Instant Pot, followed by steam rack that was included with Instant Pot. Make sure handles are facing up. Add one cup of water to Instant Pot and press "Saute" to allow water to get hot while preparing recipe.
In a Magic Bullet type device, add eggs, salt, pepper, cayenne and cream cheese. Blend for about 10-15 seconds or until smooth and frothy.
Place Egg Bite Silicon Mold on top of steam rack. Using a tablespoon measurement, scoop a heaping tablespoon of sausage into each of the 7 molds. Top with about a tablespoon of shredded cheese. (No need to use exact mesearments.) This is also the time you would add additional veggies and ingredients.
Pour about 1/4 cup of the egg mixture on top of the sausage and cheese. You don't have to measure, just carefully pour until the egg mixture comes to the top of each mold. No need to leave a lot of room.
Top each with just a bit more cheese if desired.
Place lid on Instant Pot and turn until it is sealed.
Turn Instant Pott OFF and then select "STEAM." Adjust time to 7 minutes. IP will beap once programed. Make sure vent is moved to the closed position.
Set back and relax and wait for timer to go off. Allow 2 additional minutes for natural release (don't release steam at this time). I Recommend setting a timer so you don't walk away and forget about it.
After 2 mintues, carefully turn Steam Release "knob" to release steam. Be carefull not to let the steam vent in your eyes or rest of your body. As soon as pressure has been released, the metal "Float Valve" will go down and it is safe to remove lid.
Carefully remove lid and then carefully (using oven mits), grab the handles of steamer and lift out mold.
Allow egg bites to cool for 1-2 minutes before releasing from mold.
- Each bite Sausage Egg Bite contains about 2 net carbs and 11 grams of protein. The fat will vary based on if cream cheese or cream is used as well as how much and what kind of sausage is used.
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