Soft & Fluffy Egg Bites

We are going crazy for these incredibly easy and delicious morsels.  
 
Soft, fluffy and moreish, these egg bites are a great way to creatively use up leftovers. Try our flavour suggestions below then go forth and create with your own fun fillings.  
 
Prep time: 15 mins 
Cook time: 15 – 30 mins depending on moulds or ramekins 
 
Ingredients: 
  
Basic Mix: 
4 eggs 
2 Tbsp Cream 
2 Tbsp Full Fat Milk 
¼ Cup cheese of choice (we like gruyere, mature cheddar or a smoked Stanford) 
½ tsp salt 
 
Fillings  
 
Option 1: 
¼ cup diced gammon, fried until crispy in a pan 
¼ cup chopped up roast potatoes, fried until crispy in a pan 
1 Tsp Chives to garnish  
 
Option 2 
¼ Cup (roughly 35g) Biltong 
¼ Cup Caramelized onions 
 
Method 
 
Add the basic mix ingredients to a blender and blend until combined. Divide the mixture between your silicone moulds (egg bite mould) or decant equally across 4 -6 ramekins 
 
Add in your filling options, then cover the moulds with the provided lid, or cover ramekins individually with foil. 
 
Place the steaming rack into the inner pot with 1 cup water. Place the silicone mould inside or layer ramekins inside and on top of each other. Set to Pressure Cook and Change to Low for 7 minutes for moulds, and 10 minutes for ramekins. 
 
Once the timer is up, let the pressure naturally release for 5 minutes, then release the remaining pressure.  Remove the silicone mould or ramekins from the Instant Pot. Allow the egg bites to cool a little, then pop them out the mould and serve warm or cold. They will keep for 3 days if stored in an airtight container in the fridge.  
 

For more recipes by Jess, head to this link.