Instant Pot Egg Bites version 2 インスタントポットエッグバイツ

This is the second version of Instant Pot Egg Bites. The last one which was supposedly a recreation of  Starbucks’ egg bites was good but tasted a bit too cheesy rather than eggy when it got cold. So this time we changed the ratio of egg and cheeses so that it would taste more eggy. This is based on a recipe but, as usual, we winged it a bit. We added finely chopped prosciutto, shallot, and jalapeño pepper. This turned out to be quite good. It was smooth with distinct shallot and jalapeño flavors. The prosciutto added slight saltiness which also worked well. While both versions were very good. We probably liked this version better than the first version.

Ingredients (Recipe x1, 7 egg bites)
3 large eggs
1/4 cup cottage cheese
1/4 cup soft cheese, like cream cheese, Brie, Boursin, or Laughing Cow (we used cream cheese)
1/2 cup chopped mix-ins, like cooked meats and/or raw or cooked vegetables (we used jalapeños, shallots and prosciutto)
1/2 cup shredded cheese, such as cheddar, Monterey jack, or mozzarella (We used cheddar and Monterey Jack)

Ingredients (recipe x2, 14 egg bites)
6 large eggs
1/2 cup cottage cheese
1/2 cup soft cheese, like cream cheese, Brie, Boursin, or Laughing Cow (we used cream cheese)
1 cup chopped mix-ins, like cooked meats and/or raw or cooked vegetables (we used jalapeños, shallots and prosciutto)
1 cup shredded cheese, such as cheddar, Monterey jack, or mozzarella (We used cheddar and Monterey Jack)

Directions:
Combine the eggs, cottage cheese, soft cheese and other cheeses in a blender. Blend at medium speed for about 30 seconds, until smooth. Pour into molds 3/4 full. Evenly distribute the chopped veggies into the molds. Stir to further incorporate.

Pour 1 cup of water into the Instant Pot or electric pressure cooker. Cover the egg molds and put into the wire steam rack. Grasping the handles of the steam rack, lower the egg molds into the pot.

Cook the eggs on “steam”: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select “steam” then adjust the time to 8 minutes (for single batch and if making a double batch, increase the cooking time to 10 minutes.)

The pressure cooker will take about 10 minutes to come up to full pressure. Cook time begins once it has reached full pressure.

When the timer goes off, let the pressure release naturally for 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.” It will take a minute or two for the pressure to release completely. Remove the egg bites from the pressure cooker.

These were very good egg bites. They tasted more eggy than cheesy but the cheese flavor came through nicely enough. The shallots and jalapeño gave a nice spiciness while the prosciutto added some saltiness. The texture was very smooth almost like a very firm custard. These would be lovely as an egg substitute for breakfast or brunch as well as an appetizer with a glass of wine.