Instant Pot Low-Carb Starbucks Sous Vide Bacon Egg Bites
Instant Pot Low-Carb Starbucks Sous Vide Bacon Egg Bites is a quick and easy, protein, keto, pressure cooker recipe with eggs, egg whites, and bacon.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
- 4 eggs
- 1/4 cup egg whites
- 4 slices bacon, cooked and crumbled I used nitrate-free
- 1/2 cup reduced-fat cottage cheese
- 1/4 cup heavy whipping cream
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 1 cup red onion, chopped
- 1 cup shredded cheese I did 1/2 gouda 1/2 reduced-fat cheddar
- salt and pepper to taste
- 1 cup water
Add the eggs, egg whites, cottage cheese, whipping cream, shredded cheese, salt and pepper to a blender. Blend for 30-45 seconds until well blended.
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 bacon.
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.
The method used in this recipe is an approximation of the sous vide texture.