Ingredients

The following ingredients have 14 Servings
  • 6 large eggs
  • 1 cup Daiya dairy-free cheddar style shreds
  • 1 cup So Delicious coconut milk yogurt
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 handful parsley or green onions or another herb (chopped (optional))
  • Oil for greasing silicone mold
  • Other optional additions: fresh herbs (caramelized onions, cooked bacon, chopped bell pepper)

Instruction

  • Add the eggs, “cheese”, coconut yogurt, salt and pepper to a blender and blend for 20-30 seconds or until smooth. Stir in fresh herbs or any mix-ins if using (you can also place these directly into the mold).
  • Pour the egg mixture into a well-greased silicone mold, leaving some room at the top (the eggs will expand a bit). Cover the silicone mold with foil.
  • Pour 2 cups of water into the Instant Pot. Place a trivet into the pot, then place the covered mold on top of the trivet. (If you have a second mold, cover that with foil and place it on top of the first mold).
  • Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
  • Naturally release pressure.
  • Remove the silicone mold and allow it to cool before popping the egg bites out.