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Instant Pot Low-Carb Dairy-Free Sous Vide Spinach and Chicken Sausage Egg Bites were my second experiment using the Instant Pot for egg bites. Last month, I tried out Low-Carb Bacon Egg Bites. They were amazing!
Calories: 81 Fat: 4G Net Carbs: 1G Protein: 8G
See below for a link to the containers used to create the bites for this recipe.
The first time I made the egg bites I used fat-free cottage cheese in the recipe. The cottage cheese is blended with the remaining ingredients and then added to the egg bite molds. The cottage cheese gives the egg bites a smooth and soft texture. The egg bites in this recipe were intended to be dairy-free, and thus I did not use cottage cheese. Feel free to add it if you are not looking for a dairy-free alternative.
This dairy-free option was inspired by a close friend of mine. She has a dairy allergy. She is often looking for new recipes, especially items for breakfast that do not use dairy.
She recently graduated from a yoga teacher instruction training program. As her graduation gift, I developed this recipe and prepared these egg bites for her. She loved them!
I have said it before and I will say it again, I love egg bites because there are so many variations you can create. I used chicken sausage in this recipe. Feel free to use bacon, ham, Canadian bacon, or whatever you wish! You really cannot go wrong.
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Pin this recipe for later here.
Instant Pot Low-Carb Dairy-Free Sous Vide Spinach and Chicken Sausage Egg Bites
- 4 eggs
- 1/2 cup egg whites
- 2 pieces chicken sausage cooked and sliced into small pieces
- 1 cup frozen spinach drained
- 1/2 green pepper chopped
- 1 cup red onion chopped
- salt and pepper to taste
- 1 cup water
- Combine the eggs, egg whites, drained spinach, salt, and pepper in a bowl. Whisk well to blend.
- Add 1 cup of water to the Instant Pot. Add the trivet (this comes with the Instant Pot).
- Carefully, add the baby-food container to the Pot. I have a 6qt Instant Pot. The baby-food container I used has 9 compartments. This is a tight squeeze! FYI, but it still works out just fine.
- Using a ladle, spoon the egg mixture into each of the compartments of the baby-food container.
- Top with the chopped peppers, onions, and chicken sausage.
- Cover with the baby container lid. I did not snap the lid perfectly in place. I made sure the egg bites were covered.
- Place the lid on the Instant Pot and seal. Set the Instant Pot to the Steam setting. Cook for 12 minutes.
- Allow the steam to naturally release for 10 minutes, instead of immediate quick release.
- Press the release button, open the pot, and remove the container.
- Allow the egg bites to cool for a few minutes.
- To remove the bites, I carefully pushed up on the bottom of each. From there, each should slide right out.