 and fresh basil, etc. Look through you fridge and come up with your favorite combination. I made mine in the Instant Pot with a silicone mold, but I have also included the instructions for your oven. You just take them out of the freezer and microwave for 1½ minutes and voilà, you have breakfast! data-pin-do=)
Freezer-Friendly Egg Cups
June 16, 2020
I've been making a lot of different things for the freezer. I cook all the time, but sometimes I just don't feel like it. These Freezer-Friendly Egg Cups are basically like the Sous-Vide eggs you get at Starbucks. This recipe is very versatile and can be made with many different ingredients. For instance, I used bacon and Gruyère cheese, but you could easily make this vegetarian by using chopped up cherry tomatoes, cheddar (or pepper jack) and fresh basil, etc. Look through you fridge and come up with your favorite combination. I made mine in the Instant Pot with a silicone mold, but I have also included the instructions for your oven. You just take them out of the freezer and microwave for 1½ minutes and voilà, you have breakfast!
- Prep: 15 mins
- Yields: 7 Servings
Directions
Instant Pot / Pressure Cooker
1Grease a silicone egg bite mold with butter or olive oil.
2Stack the bacon slices and cut them in half. Place some bacon and Gruyère into the bottom of the mold.
3Whisk the eggs, cream, 2 tablespoons water, green onions, salt, and black pepper.
4Pour the egg mixture evenly into the molds. Cover the mold tray tightly with foil.
5Pour 1 cup of water into the Instant Pot and place the trivet with handles inside. Carefully place the egg bite mold onto the trivet. Close the lid, set the steam valve to Seal, press the Manual button, and set the time to 9 minutes at High pressure.
6When time is up, wait for 5 minutes of natural steam release, then flip the valve to do a Quick Release for any remaining pressure.
7Use oven mitts to lift the trivet out of the pressure cooker. Remove the foil and allow them to cool for 5 minutes (they will shrink), then flip the mold over a plate and pop out.
Oven
1Preheat oven to 325° F. Fill a 9x11 baking dish halfway with warm water, then place a greased 12-count silicone egg tray overtop.
2Divide toppings of choice and cheese among egg cups, then fill the rest of the way full with eggs. Bake in the oven for 20 - 25 minutes or until eggs are set.
3Remove egg bites from molds once cool and serve.
To Freeze
1Place egg bites, not touching, on parchment-lined baking sheet and place in freezer for a minimum of 1 hour, up to 4 hours.
2Once frozen, remove egg bites from tray and place into the freezer storage bag.
3Label and date, then place the bag back into the freezer.
To Reheat
1From thawed, microwave for 30 seconds.
2From frozen, microwave for 1½ to 2 minutes.
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