| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 25 min |
| Yield: | 7 bites |
Ingredients
- 8 ounces Mexican chorizo
- 1/2 yellow onion, diced
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Nonstick cooking spray, for the mold
- 1/3 cup grated Monterey Jack cheese
Instructions
- Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, 5 to 6 minutes. Transfer to paper towels to drain the excess grease. Set aside to cool.
- Combine the eggs, heavy cream, sour cream, salt and pepper in a large bowl. Whisk until light and fluffy, about 1 minute.
- Generously coat the cups of a silicone egg bites mold (you can find them online!) with cooking spray. Divide the cheese among the cups. Divide the chorizo and onion among the cups. Then fill the cups with the egg mixture, leaving a little space at the top.
- Multi-cooker directions: Set the trivet in a multi-cooker, then carefully pour 1 cup water into the pot. Cover the mold snugly with foil and carefully lower it onto the trivet.
- Secure the lid on the multi-cooker and set the pressure valve to sealing. Press the steam button and set it to 10 minutes. (Note: It will take several minutes for the pressure to build, after which the 10-minute timer will automatically start counting down.)
- After the 10 minutes are up, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to move the valve to venting, which will let the rest of the pressure release quickly.
- When the pressure is fully released, carefully remove the lid. Remove the silicone mold from the machine. Peel back the foil and turn the egg bites onto a plate. They should pop right out!
- Standard oven directions: Preheat the oven to 325 degrees F. Pour water into a 9-by-13-inch baking dish until it’s halfway full. Set the mold in the baking dish, then cover the baking dish with foil. Bake until the eggs are set, about 1 hour. Let the mold sit in the water for 10 minutes before removing the egg bites from the mold.
- Freezing and reheating instructions: Freeze by placing the bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Transfer to a plastic zipper bag and return to the freezer.
- To reheat 1 or 2 bites, wrap in a paper towel and microwave for 1 minute. Let sit for 1 minute before eating.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 192 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 128 mg |
| Sodium | 297 mg |
Reviews
About half of the bites fell apart… any thoughts? Very tasty however
These were delicious! I followed the recipe exactly as written. However, mine were not done after the recommended times printed in the recipe. They had not set (still liquid) so I immediately put them back into my Instant Pot and steamed them for an additional 5 minutes. Then they came out perfect. I will for sure make these again and just add 5 minutes to the steam time.
I use bacon instead of chorizo! It is delicious with bacon and onions! Absolutely delicious! Make sure to add a few splashes of Texas Pete or Tabasco sauce! Yummy in my tummy!
I made these in a double decker silicone tray with lids. 10 QT power pressure xl and they came out just fine. Steamed 10 minutes and not dried out at all. Added cottage cheese instead of heavy cream. Delicious!
they were way over cooked in pressure !…they came out like cardboard, so dried out…I followed the recipe to the tee and didn’t work…any recipe I have had in the past for egg bites never cooks more than 3 mins…what could I have done wrong?…
Made these with soyrizo and subbed whole milk in for heavy cream. Also used light mexican cheese. You can do almost anything with these. They were easy and great.
I sous vide my egg bites and they come out perfect. I keep them stored in the mason jar I cooked them in. This recipe is great.
I just made these egg bites and switched the chorizo out for bacon. I have made egg bites in the past with other recipes, but none compare to this one! These are amazing and delicious!
Really delicious recipe.. I substituted with a different sausage, a splash of hot sauce and added diced red bell peppers.. Absolutely fantastic base recipe that can easily be adjusted to personal taste..
Made these egg bites with bacon and gruyere cheese. I prefer these bites to the others I have tried with cottage cheese. The sour cream is the secret. So much better spending your $ at the local coffee shop drive through. Best egg bites. Thank you Ree!