Instant Pot Egg Bites

Good Morning!  For all my Instant Pot friends... we are in love with Egg Bites.  My husband got me the mold for Christmas and we've been making them once or twice each week.  They are great because they take just a couple minutes to get in the Egg Bite Pods and then they need no more hands on time.  The recipe here basically comes from the little pamphlet that came with the mold... with just a few of my twists for what I have on hand a piece where I'm like "Ain't no one got time for that..." 

Let's Get Crafty!

4 large eggs

4 bacon strips (I used a generous spoonful of the Kirkland Bacon Crumples from Costco)

1 1/2 cups of cheddar cheese (I use about half this amount and they still feel super cheesy to me)

1/2 cup 1% milk cottage cheese

1/4 fat free half and half

I use a whisk to mix all this together and then divide among the pods.  (The recipe calls for separately blending the eggs, cheese, cottage cheese and 1/2 and 1/2 together until blended.  This is the part that I don't do.  I was nervous there would be weird clumps of cottage cheese... I used the small curd cottage cheese and there weren't any.)

Let's get them in the pot.  Put the trivet that came with the IP at the bottom along with 1 cup of water.  Gently set the filled pods into the IP on top of the trivet and water.  Put the lid on and make sure the knob at the top is set to Sealing.  Then select the Steam option for 8 minutes.  Once that 8 minutes are up you are going to let it Natural Pressure Release for 10 minutes.  

Aren't they cute when you flip them over?!  

No non-stick spray is needed... they slid right out!
(UPDATE: After the first couple times we did start needing to
use spray each time so they wouldn't stick.)

Thanks for stopping by!  I hope you have a great day. 

Do you plan to buy an extra ham while they are on sale? I do! Maybe two!

Ham is about to be on sale as Easter gets closer and closer.  I came across this trick on Pinterest and just had to give it a try.  It's too easy not to share!

All you do is dice up the ham and spread it out on a baking sheet.  Put it in the freezer for 30 minutes.  This will flash freeze them in individual pieces.  Then separate the diced ham into freezer bags (we used quart bags and did 2 cups each.)  When you need some - you can use the whole bag or break off just what you need rather that having one clump of of diced ham that you have to use all of at once.  

The best part is that you will then still be able to freeze the ham bone separate for ham and bean soup that is an absolute must!

Whoop!  Whoop! We ended up with 3 freezer quart size bags
with about 2 cups each.

Happy Sunday Friends!  Thanks for stopping by!

Cold Crab Salad

Full disclosure… this is imitation crab.  My son loves imitation crab and that’s why there are a few pieces sitting to the side of the bowl that haven’t been cut and incorporated with the rest. 

I remember watching Bronco games as a little girl at my Grandma and Grandpa’s house when we lived in Denver and she serve some flake imitation crab with melted butter.  Oh my goodness.  That was heavenly. 

Let’s Get Crafty!

1 package imitation crab, diced (I like the brand Crab Classic)

2 stalks of celery, diced (I really love to use the hearts of the celery with all the leaves for cold salads)

1 tablespoon chives, snipped into small pieces with scissors

1/3 cup mayo

1/3 cup fat free greek yogurt

Juice of ½ lemon

Salt and pepper to taste

 

Combine all together and pop in the fridge for a few hours to help the flavors come together.

Serve on hard rolls (well… because a fun roll makes things even more fun) or with crackers.

Thanks for stopping by!  I hope you're having a wonderful day.