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Broccoli Cheddar Egg Bites

By:

Madeline

Updated: April 1, 2021

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Weeknight-easy

Beginner-friendly

You’ll Learn: The trick to fluffy, tender texture

Worth It: It builds a freezer stash for stress-free breakfasts later

Bonus: Easy to tailor to common diets

I am back with a brand new egg bite recipe! Ever since I shared my copycat Starbucks egg bite recipe last summer I have been getting all kinds of messages here on the blog and on Instagram telling me that you love the eggs bites and about the tweaks and changes you have made in your own home kitchen. This inspired me to tweak my own recipe and I came up with this new formula for the egg bites in general and specifically this broccoli cheddar egg bite.

Many people were concerned about the high-fat content of the old recipe especially if they were giving the bites to their kids. I revamped the recipe with the idea of simplifying it and making it lower in fat. This broccoli cheddar egg bite recipe is made with cottage cheese instead of the cream cheese and heavy cream of the last one.

I have to be honest and say that the other recipe has a more creamy and decadent flavor, but this one is still delicious and is certainly a healthier option if you are worried about fat content. Most importantly the texture is still that creamy sous vide egg bite texture that you know and love. Now that I have made these broccoli cheddar egg bites, baked eggs bites just do not measure up. You need that steam to create the creamy, even texture.

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Like I said above, I have tried my best to simplify this broccoli cheddar egg bite recipe so that you will only need a few simple ingredients and kitchen tools to make them. Whether you are making these in an Instant Pot or on the stovetop, you will need silicone egg bite molds and a metal trivet.

I like to make the broccoli cheddar egg bites in my Instant Pot, but they turn out great both ways! If you are making these on the stovetop you will need a large pot, like a soup or stockpot. You will also need a blender to blend your batter.

To make these broccoli cheddar egg bites you will obviously need some broccoli and shredded cheddar. For the batter, you will need eggs, cottage cheese, and some salt. You will also need some oil for sauteeing the broccoli and greasing the egg bite molds.

Instant Pot Instructions

To make these broccoli cheddar egg bites in the Instant Pot, chop broccoli florets into small pieces. Then, heat oil in a pan over medium heat and saute broccoli in oil for about 3 minutes – just until broccoli is soft.

Next, add eggs, cottage cheese, and salt to a blender and blend until all ingredients are evenly combined. You will be left with a smooth, creamy batter. Then, spray the silicone egg mold with spray oil or brush with oil to grease.

Next, fill each egg cup 3/4 of the way with the egg and cottage cheese mixture. Add sauteed broccoli and cheddar cheese to each egg cup and mix gently with a toothpick. If possible, pour more batter into each cup until each cup is full

Then, pour 1 cup of water into the Instant Pot and place the filled egg molds on a metal trivet and place both in the Instant Pot. Close the Instant Pot and set the vent to sealing. Using the Steam setting, set the timer to 10 minutes.

The instant pot will come to pressure and then steam for 10 minutes. After 10 minutes of immediately manually release the pressure and remove the top. Allow the egg bites to cool for at least 20 minutes before removing them from the silicone molds.

Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days

Stovetop Instructions

To make these broccoli cheddar egg bites on the stovetop, follow all of the instructions above until the egg molds are filled with the batter and mix-ins. Then, pour 2 cups of water into a large pot. Place the filled egg molds on a metal trivet and place both in the large pot.

Turn the heat on high and allow the water in the pot to come to a boil – about 3 minutes. Cover the pot and reduce the heat to medium-low and allow the egg bites to steam for 12 minutes. Then, remove the lid and move the pot off the heat.

Finally, allow the egg bites to cool for at least 20 minutes before removing them from the silicone molds. Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days. Keep reading for full Instant Pot and stovetop instructions for these delicious and healthy egg bites. If you make this recipe, please let me know in the comments or on Instagram!

Yield: 7 egg bites

Author: Madeline Tague