I understand. Mornings can be harried and stressful. Sometimes breakfast is the last thing you can think about and you end up heading out the door with nothing or just anything you can grab easily. But... it doesn't have to be that way. Enter instant egg bites...
Quick and Easy, Breakfast/Brunch, Gluten Free, Individual Servings, Make Ahead
Calories: 166 kcal
grated cheddar cheese
chopped fresh chives
freshly ground black pepper
4-ounce jelly jars with screw top lid
Combine the eggs, heavy cream, cream cheese and cheddar cheese in a blender or mini food processor and blend until smooth – it won’t take much. Stir in the chives and season with salt and freshly ground black pepper. (Go easy with the salt since you’ll be adding ham, which is quite salty.)
Spoon the broccoli and diced ham evenly into the 6 jars and then pour the egg mixture into each jar. Screw the lids on, only fingertip tight. It should be easy to unscrew them.
Pour 1 cup of water into the pressure cooker or Instant Pot®. Place a rack on the bottom of the pressure cooker insert. Stack the jars on top of the rack. Cover and lock the lid in place.
Pressure cook on HIGH for 5 minutes. Allow the pressure to release NATURALLY for 10 minutes, and then open the valve and release the rest of the pressure.
Carefully remove the jars with tongs. Let the egg bites rest for 5 minutes before serving or allow to cool and store in the refrigerator for up to 5 days.
Instant Egg Bites with Broccoli and Ham
Amount Per Serving
Calories from Fat 117
% Daily Value*
Saturated Fat 7g35%
Vitamin A 650IU13%
Vitamin C 10.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.