Nutrition
Calories: 157kcal | Carbohydrates: 3g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 160mg | Sodium: 263mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 523IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 1mg
Ingredients
- 6 eggs
- 1 cup cheddar cheese shredded
- ¾ cup cottage cheese fat free
- ¾ cup Greek yogurt fat free, plain
- ½ cup sun dried tomatoes in water
- ¼ cup basil chopped
Instructions
Instant Pot
- Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on high for 30 seconds until well mixed and frothy.
- Spray two silicone egg molds with cooking spray and place one sun-dried tomato and a sprinkle of basil in the bottom of each cup. Fill each cup about ¾ of the way full with egg mixture. Tightly cover the molds with aluminum foil.
- Add 1 cup of water to your Instant Pot then place a trivet in the bottom. Stack your molds on the trivet.
- Close and lock the lid and turn the pressure release valve to sealing. Select Pressure Cook (high) and set the timer for 8 minutes.
- Once the cook time is complete, allow the pressure to release naturally. Once the pressure valve drops remove the lid and carefully remove the molds and aluminum foil. Allow the egg bites to cool on the counter or refrigerator before removing egg bites. Store egg bites in the fridge for up to a week.
- Microwave for 30-45 seconds when you are ready to eat them.
Oven
- Preheat oven to 375°F
- Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on high for 30 seconds until well mixed and frothy.
- Spray two silicone egg molds, or a cupcake pan with cooking spray and place one sun-dried tomato and a sprinkle of basil in the bottom of each cup. Fill each cup about ¾ of the way full with egg mixture.
- Bake for 20 minutes until lightly browned and fluffy. The egg bites will rise during cooking, but will settle once they are cooled.
- Allow the egg bites to cool before removing egg bites. Store egg bites in the fridge for up to a week.
- To reheat, microwave for 30-45 seconds when you are ready to eat them.
