These bundles of delight are soft, fluffy and flavored to perfection. Great for snacking, impressive appetizers and perfect for brunch!
Provided by Marty Hufnagel @hereim
Categories Eggs
Number Of Ingredients 7
Steps:
- Spray the Egg Bite Mold (available on Amazon) with oil. Put 2 slices of Jalapenos into each cup.
- Break the eggs into a blender. Add cheeses, sour cream and Jalapeno peppers to the mix. Blend on high until completely blended and smooth.
- Pour the mix into the molds until full. Take a tiny fork and make sure the slices of jalapenos stayed on the bottom.
- Place the mold onto the wire rack from your Instant Pot. Carefully cover with foil to seal out any water from dripping into the eggs.
- Pour 2 cups of water into your Instant Pot. Very carefully set the trivet with the eggs on it, into the pot.
- Close the lid. Set the Instant Pot to 'STEAM' and change the time to 8 minutes on HIGH Pressure.
- At the end of the cycle, turn the pot OFF. Let it naturally release for 7 minutes or longer. Carefully (it's hot!) Remove the egg tray from the pot. If it's still hot, let it cool for another 5 minutes.
- Lay a plate over the mold and flip it over so the eggs can settle onto the plate. Shake a little Braggs Sprinkle Seasoning on the tops if desired.
- Serve with a splash of Frank's RedHot Chili Lime Sauce if you like more spice. (The tamed jalapenos are tangy but not HOT so you may want to add more heat)
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