Recipe: Instant Pot Egg Bites

FG IP Breakfast Egg Bites

Have you had a chance to try Starbucks Sous Vide Egg Bites?  I would eat six in one setting if I could.  They are so yummy!  It’s something to do with the velvety texture that comes from sous vide (pronounced sue veed) cooking.

I had no idea what sous vide cooking was before Starbucks came out with their egg bites. After tasting them, the first thought that came to me, after “omg, I would eat these every day,” quickly followed by “too bad they are so expensive,” was that I had to figure out how to make them at home.  Come to find out, you need special equipment.  And right now, I think my hubby will kill me if I get another kitchen appliance.  Ha!

IP Breakfast Egg Bites-4

So I decided to look for ways to get a similar texture using what I have at home.  The key to sous vide cooking is maintaining an exact specific temperature, usually with water immersion and food in a vacuum.  It’s hard to replicate that without the right equipment.

BUT! Never fear, my fine friends, because this recipe is outright amazing and you will love it.  My hubby said that these Instant Pot Egg Bites are quite addictive, and he has even requested that I make another batch mid-week because our teenage son has discovered them as well and loves them.  I love it when my family eats my food!

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Fill the jars just over half way!  Trust me, they will poof!

This recipe is so much healthier than the Starbucks one, by the way.  Starbucks lists several non-food ingredients such as carrageenan, carbon dioxide, natamycin, and oddly, potato and rice starch, which is unusual in a menu item that caters to the low carb crowd.

Here’s the recipe that I tweaked from many, many copycat Starbucks recipes that I found online!


Instant Pot Breakfast Egg Bites

  • Servings: 5
  • Difficulty: easy
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Ingredients

  • 6 eggs
  • 1/2 cup cottage cheese
  • 1 cup shredded cheese of your choice, I use cheddar
  • 1/4 cup cream or half and half
  • 1-2 teaspoons hot sauce
  • 2 slices crumbled, precooked bacon
  • salt and pepper
  • dash of onion powder

Variations:  This recipe lends itself to so many variations.  If you don’t have cottage cheese, I’ve successfully used sour cream or ricotta.  Try pepper jack cheese, or adding in some parmesan to the mix.  You can make them without bacon.  Try chopping in green onion or a small amount of softened onions and red peppers.

Directions

  1. Blend all ingredients except bacon until combined.
  2. Add one cup of water into the bottom of the instant pot and set in the rack that came with it.
  3. Butter 5 1-pint mason jars, or use cooking spray.  Crumble one slice of bacon equally in each of the jars, then fill with egg mixture until just over half full.
  4. Sprinkle the rest of the bacon over the egg bites.  Cover loosely with foil and set onto the rack in the instant pot.
  5. Close and seal the instant pot and set on steam for 8 minutes.  When it’s finished,  naturally release pressure for 10 minutes, then carefully remove the hot jars using tongs.
  6. When they first come out, the tops may have puffed out over the top of the jar, but as they cool, they will shrink back in.  Let cool, put lids on, refrigerate and enjoy throughout the week!

 

So what I want to know is, do you have an instant pot?  And if so, what’s your favorite thing to make in it?  I caved a year ago on black Friday when they were on sale on Amazon, ha!  This is the model that I have, and I highly recommend it!  I use it all the time to prep rice and beans.

Recipe: Best Ever Crockpot Roast

So, calling this roast the best ever sets the bar HIGH.  This recipe is absolutely worth it and will not fail you!

I’ve been learning a lot from my new textbook, er, cook book, er… thesis… whatever called Salt, Fat, Acid, Heat.  It’s a lovely book by Samin Nosrat that teaches the basic elements of cooking.  I have been reading it word for word, and I love it.  Now, it is a long book at over 400 pages and I realize not everyone will want to read it.  Never fear, I’ll pass on the best lessons I’ve learned so you don’t have to read it.  Unless you want to.  And I highly recommend it!

The most important thing I’ve learned so far is to correctly salt your food.  For a roast, Samin Nosrat recommends a little over a teaspoon per pound of meat, and she recommends that you salt your roast a day ahead of time.  Don’t skip this part!  The time involved here gives the salt a chance to spread further into the meat and also works it’s tenderizing magic.  Also, it does seem like a lot of salt, but remember to coat all sides and nooks and crannies.

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Do this a day in advance and wrap it back up and put in the fridge.

The next day, take your meat out of the fridge and let it come to room temperature.  While the meat is losing it’s chill, go ahead and prep your veggies.   I chunk up an onion and several carrots.  This time, my hubby requested some mushrooms, so I grabbed some Monterrey Baby Bellas at H-E-B.  And the scraps that you see in the background will be added to my ziplock bag of broth goodies in the freezer to make homemade broth later.

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Heat up a cast iron skillet with some olive oil slicked on the bottom over medium high heat.  Wait until the skillet is hot before placing the meat in it.  We are looking for that sizzle and browning of the outside of the meat.

Oh, and a side note.  Do you have a cast iron skillet?  If not, you have to get one.  It makes the food taste amazing!  I’m not sure how, but it is just magical!  I was always intimidated by cooking with cast iron and had previously always used nonstick cookware.  But I promise, cast iron is worth it!  I recommend this one from Lodge.

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Perfect sizzle!

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This is the color you are going for.

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And yes, literally brown it on all sides, even if it means holding up the meat like this!  Ha!

Place your veggies in the crock pot, along with some roasted smashed garlic cloves and some fresh rosemary or thyme if you have it.

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The meat goes on top of the veggies.  Meanwhile, deglaze the pan with the juice of a lemon or a splash of wine if you have it and some broth.  Before I got a cast iron skillet, I never really had all those brown bits that people talk about all the time on cooking shows.  Now, I get what they are talking about!

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Add that liquid on top of the meat in the crock pot.  Add more broth until the liquid covers the meat about a third of the way.  Put the lid on, turn the cooker on low, and wait 6-8 hours for heaven!

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I promise, all these extra steps will make the roast so delicious that you just won’t want to skip any of them.  Enjoy the cozy, warm meal!  This one is for Karen, a friend who wanted me to post something warm and cozy this weekend!

Cheers,

Keri

Recipe: Garlic Mushroom Soup

FG Garlic Mushroom Soup

If you are in Texas, you know that we are having a REALLY cold winter.  We don’t usually have too many freezing days, but it’s already snowed here twice!  Now, the first time, there was maybe a half inch accumulation on the ground and that was a huge deal.  My northern hubby wasn’t as impressed, but my son and I went out and had a real snowball fight.  His first!  Of course, I had to show him how it was done.  He figured out on his own that packed snowballs hurt.  But I had a few tricks up my sleeves… or should I say, I had a few tricks that landed under his shirt.  Ha!

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A snowball sized snowman on top of our grill!

So even though we haven’t gotten much snow compared to many parts of the United States, we had our first real snow in years.  That means it’s ideal soup weather!  It’s a good thing I’ve been working on my Garlic Mushroom Soup recipe.  I designed this one to please my garlic and mushroom loving husband.

Garlic Mushroom Soup

It starts with a ton of fresh mushrooms, lots of heads of roasted garlic, and fresh herbs.  I have used both sage and rosemary with great results.  Pictured here is sage, which was particularly good.

Garlic Mushroom Soup-2

For maximum flavor you have to roast the mushrooms in the oven with butter and lemon zest.  They turn hot and crunchy and chewy and so flavorful.  And while they are roasting, you whip up the base garlic soup.

Once the soup is done, serve with the mushrooms on top, some fresh herbs, and a drizzle of olive oil and a sprinkling of Parmesan for garnish.  It is so good!


Garlic Mushroom Soup

  • Servings: 4-6
  • Difficulty: medium
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Ingredients

  • 6 cups homemade or store-bought broth
  • 1/2 an onion, sliced thin
  • 1 stalk celery, sliced thin
  • 1 T. olive oil, plus more for garnish if desired
  • 4 T. butter, divided
  • 2 lbs. any type of mushroom, roughly broken to be equal size
  • 1 can of northern beans, drained
  • 1/2 c. heavy cream
  • 4-5 heads of oven roasted garlic (faster if prepped in advance)
  • 1/4 c. Parmesan cheese, plus more for garnish if desired
  • 2-4 inches of Parmesan cheese rind
  • 1-2 tsp. lemon zest
  • salt and pepper
  • several stems of fresh sage or rosemary

Directions

  1. In a cast iron skillet or other oven proof dish, break up mushrooms with your hands until they are roughly the same size. Scatter in 5 cloves of roasted garlic, dot with 3 tbs. butter, sprinkle on lemon zest, and add salt and pepper.
  2. Roast in a 350 degree oven for 40 minutes or until nicely browned, stirring a few times during cooking.
  3. Meanwhile, saute onion and celery in 1 T. olive oil and 1 T. butter in a large pot until the onion is softened and translucent.
  4. Place onions and celery with beans and broth into a blender and blend until well combined, about a minute. Alternatively, use an immersion blender.
  5. Transfer the soup back into the pot if using a blender. Add the heavy cream and Parmesan rind, and simmer on low until you are ready to eat, but at least 30 minutes. Season with salt and pepper to taste.
  6. Remove mushrooms from oven and discard herb stems. Stir to combine flavors. Spoon mushrooms generously over each serving of soup and garnish with a sprinkle of fresh herbs, Parmesan cheese, and a drizzle of olive oil, if desired.

Let me know if you try this recipe out! You can snap a picture and post it to Instagram, tagging @kitchenwithkeri. Also, if you haven’t yet done so, enter your email address on the right hand side of this page and I’ll make sure to send you an email when I post something new! I promise not to flood your inbox with spam!

Cheers,
Keri