Instant Pot Sous Vide Egg Bites

Starbucks knows my heart. Right around when I was pretty much giving up breakfast carbs for life (which send me on a roller coaster all day filled with crashes, spikes and cravings), it came out with its Sous Vide Egg Bites. The anti-sandwich, they are the epitome of my perfect breakfast food.

Take all my money, Starbucks. Just take it. Over the last 18 months, I have fallen so deeply in love with these egg bites, that I would covet Starbucks gift cards and even forego coffee to afford them. The protein count, pop of flavor, the cute little carrying case. I love it all.

I needed to find a way to recreate these and started researching it over a year ago. It seems the secret/not-so-secret ingredient is cottage cheese. That gives them the protein boost and the creamy texture. The add-ins are infinitely adaptable. The method is indisputable, sous vide in the Instant Pot.

Through some trial and error and shamelessly stealing other people’s recipes, I have developed my own easy recipe for these that is going to carry me through this Fall until I burn out on them.

Essential equipment:

  • Vitamix – this thing is more than a blender people – you can try these without one, but I firmly believe that the Vitamix whips a lot of air into the eggs which ends up being the key to the light and fluffy texture
  • Instant Pot – I mean, can we even be internet friends if you don’t have one? I am the Instant Pot’s original hype girl.
  • Silicone Mold – this little flower-looking mold makes these mimic the texture of the Starbucks bites and fits perfectly into your Instant Pot

Recipe:

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Add into your Vitamix: 8 eggs, 1 cup of full fat cottage cheese, and 1/2 cup of shredded cheese of your choice. I think you could omit the shredded cheese. Blend, gently turning it up to 10 and then to high, for 2-3 minutes, incorporating all of that good air.

Mix-ins: I have found that about 2 cups of raw spinach, 1/2 cup raw chopped peppers, and about 1 cup of chopped up turkey sausage or bacon are my favorites. I love that I don’t have to cook the mix-ins in advance.

Add them into the Vitamix and “pulse” the Vitamix- incorporating the mix-ins and pulverizing the spinach a bit.

Put two cups of water in your IP, and lower your trivet down into it (the one that came with it). Fill your mold. Seal the top with foil and put on Steam for 10 minutes.

You will need to do two batches- this made 14. I found it worked best to pop them out when they were warm vs. leaving them in the mold and putting the lid on.

I am very happy with these, my kids love them, too, and it makes enough to make it worth it for quick breakfasts.

Enjoy!

(Make Ahead) Amish Baked Apple Cinnamon Oatmeal

If you don’t eat breakfast, we probably can’t be friends. If brunch were a sport, I would be a decathlete. I love it all, but especially eggs. For many years, I woke up early every single day to cook a hot breakfast for Zac before he left for work. I can work magic for breakfast – I’ve been known to make eggs-in-a-hole with sourdough leftover from take-out, I invent elaborate hashes using leftover ribye from Sunday dinner, and a mash-up of veggies, including brussels sprouts and sweet potatoes, and I am famous for my over-medium eggs. An audience assembles when it’s time to flip them over. With breakfast, I am creative and resourceful, using whatever I can. My love language is breakfast. My kryptonite is time. Very few breakfasts make the cross over from sweet/cinnamony to eggy. This is one of them.

One morning a week, all Fall and Winter long, I mix up this make-ahead Amish baked oatmeal right after I clean up after dinner. It takes less than 5 minutes to prepare, and I know the recipe by heart. I put it in the fridge, covered, and in the morning when I get up to go to the gym, I take it out and put it on the counter. When I come back in, I preheat the oven, and by 8 am, when it comes out of the oven, puffed and brown, the entire house smells like an apple pie.

This recipe makes a weekday morning feel like a weekend, it’s all of the luxury of a hot, filling breakfast, with all of the laziness of me in my bathrobe, mainlining coffee. I get to be with my family for the brief time that we had together in the morning, rather than being in the kitchen.

My family devours this hot breakfast. It lacks the gumminess and stickiness that I’ve always found off-putting about traditional oatmeal. This recipe easily adapts to feed a crowd (read: houseguests), and can be liberally adapted to use whatever fruit you have on hand, although I love apples, pears and bananas the most. It’s a showstopper, beautiful on the table, and easy to serve up seconds (you’ll want seconds).

I made some swaps to the original recipe that I feel really good about. I want my kids to have the full monty in the morning – some fat, some carbs, and some protein, without too much sugar. This oatmeal sticks to their ribs like glue, warms their tummies, and makes mornings so easy for me. I only wish I had more tricks up my sleeve like this one.

(Make Ahead) Amish Baked Cinnamon Oatmeal, adapted from Once Upon a Chef

The original recipe used 3/4 cup of brown sugar, 2 cups of whole milk, and 4 tbsp of butter. I’ve made swaps that make sense, and make this a healthier morning choice. After all, we’re not working in the fields, we’re um, probably hitting up Target.

2 cups old fashioned rolledoats
1/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 large eggs
1 cup of milk (I use 2%, but skim or whole milk will also work fine)
1 cup of almond milk (if you don’t buy or use almond milk, feel free to use 2 cups milk)
1 teaspoon vanilla extract
2 tablespoons melted butter, plus a little more for greasing the pan
1 cup of chopped fruit- peeled and chopped (I use 2 medium honeycrisp apples, peeled, or I often slice 2 bananas and layer them in the bottom of the pan; pears work too)
1/2 cup of toasted walnuts (optional, my kids actually love them in this dish)

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Preheat oven to 325F. Grease the bottom of an 8×8 or an oval baking dish with butter or your preferred greasing method. I love my 8 inch Le Creuset oval baker for this dish.  Scatter your fruit in the bottom of the greased pan.

In a medium bowl, combine the oats, brown sugar, maple syrup, baking powder, cinnamon and salt.

In another bowl, whisk the eggs with the milk(s). Add the vanilla and stir until combined. Add the milk mixture to the oat mixture, along with the melted butter.

Pour the mixture over the top and spread it out evenly. Sprinkle the 1/2 nuts on top, if you are using. Bake for 40-45 minutes until the top is golden and the oats are set – jiggle the pan and it will not jiggle if it is set. Serve warm.

Back-to-Preschool Breakfast

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I’m not a morning person, but I am a breakfast person. Most days, I make a hot breakfast for all of the members of my family before I plug in to the wall and get my robot fuel (see my obsession with #fab4 smoothies which keep me going for 5-6 hours).

My favorite thing to do is make fun breakfasts for the kids. They usually don’t take long, but make them so happy.

A few of the things I keep on hand for fun breakfasts are:

  • Dave’s Killer Bread – bread is the ultimate canvas for creativity
  • Alphabet cookie cutters
  • mini scalloped cookie cutters
  • raisins, chocolate chips and sprinkles
  • This pancake art tool
  • Almond and peanut butter

There are a host of ideas, but this baby bear peanut butter toast is a family fave. Cups make great cookie cutters, and french toast is infinitely adaptable.  Share your favorite ideas in the comments!