Egg bites are one of my all time favorite things to make in my Instant Pot. They are super easy, I make a couple of batches in a row (while the mess is out), and in the end I’m all set with a healthy and delicious breakfast for my family for a couple of days! Woohoo! #mommywin
Keep scrolling for my veggie sausage egg bite recipe. They are delicious, and you should look at this recipe as simple guidelines that allow you to swap out veggies and cheeses for flavorful fun! You can also skip the veggie sausage and leave the other ingredients/measurements the same. Add some red pepper in place of the sausage for some extra yumminess!
I also got a ton of questions about my Instant Pot and the egg bite molds, so I’ve included those below so you can snag your own.
Enjoy and please let me know what you think! xo
Ingredients
- 4 eggs
- 1 chopped scallion
- 1/4 cup fresh baby spinach
- 1/2 cup shredded cheese (mozzarella and jack both work well)
- 1/2 cup ricotta cheese (cottage cheese works as well)
- 1 vegetarian sausage (the pre-cooked kind) cut into pieces
- Please note: if you want to use real raw meat sausage, you’ll need to cook it in a pan and let it cool before adding it to your egg mixture in the blender. I don’t eat meat, but I also love that fully cooked veggie sausage doesn’t need to be cooked before adding it to the blender. It’s a big win, adds lots of veggies and flavor to my eggs, and my meat eating hubby can’t tell the difference. Just saying! 🙂
Instructions
- Add 1 cup water to your Instant Pot and put the trivet on top (that metal wire thing that came with your instant pot). Put the silicone egg mold on top of the trivet.
- Add eggs, shredded cheese, and ricotta cheese to a blender. Turn on and blend for about 30 seconds (doesn’t take long to make it smooth and combined).
- Add the chopped green onion and spinach and quickly pulse to combine but not pulverize.
- Add the diced veggie sausage and pulse a couple of times, again to combine but to keep chunky.
- Pour the egg mixture into silicone egg molds, making sure to divide as equally as you can. It comes with a cover, which you can use, though I skipped it.
- Close the Instant Pot lid and check the vent to make sure it’s in the right position to pressurize (not release).
- Push the STEAM button and set timer for 10 minutes.
- After the cooking timer on your Instant Pot goes off, allow the pressure to release naturally for about 10 minutes. Once that is complete, release the remaining pressure (there shouldn’t be much, if any at all) and open the lid of your Instant Pot.
- Use the silicone handles to remove the silicone egg mold from the Instant Pot. Allow the eggs to cool for about 5 minutes before you dive in!
- Repeat the process to make one or two more batches (if you would like) and store in an airtight container in your fridge.
- Enjoy your easy and already prepared breakfast by reheating for about 60-90 minutes in your microwave (depending on how hot you like them).
- Get creative, try new veggie combinations, add spices, and enjoy this new family friendly breakfast! Yay!
Tools
Photos
If you love bath bombs, this craft is for you! I love pretty much anything that I can do easily with my kiddos. This is a really fun activity that you can do on your own (perfect to give as gifts), or do with young kids. My children are 3 and 5, and this is really easy to do with them. I made this batch of pumpkin shaped bath bombs with Sofia (3 years old) and she did fantastic! It’s messy (lots of powder) but easy to clean up and super fun! They also smell lovely, and if you make them in the morning, they should be ready to use as part of your bedtime bath routine. Keep scrolling for a lot more photos, the recipe and instructions to make these cute bath bombs! Enjoy and let me know how it goes!
Ingredients
- 1/2 Cup Baking Soda
- 1/4 Cup Corn Starch
- 1/4 Cup Citric Acid
- 1 Tsp Olive Oil
- Lavender Essential Oil (About 20 drops depending on how strong you want it)
Tools
- Mixing bowl
- Mixing spool or spatula
- Spray water bottle (if you have one)
- Silicone baking molds or other molds to shape your bath bombs
Instructions
- Combine the Baking Soda, Citric Acid, and Corn Starch in a bowl. Mix well with the spoon or spatula.
- Add 1 tsp Olive Oil and about 20 drops of lavender oil to the mixture add more or less depending on your preference). I like to use the spatula to combine it most of the way, and then use my hands to ensure it’s really thoroughly mixed.
- If you have a spray bottle, fill it with water and spritz the mixture 1-2 times, them mix with your hands. Spray 1-2 times more and keep mixing with your hands. It doesn’t take much moisture to make the mixture moldable. If you use too much water at once, it’ll fizz up and won’t be the right texture. We didn’t have a spray bottle, so I used 1-2 tiny drops of water from a cup. It worked well but I went extremely slow with the water. You’ll be surprised at how little you actually need.
- When you can tell the texture it moldable (another reason mixing with your hands is a big win), pack the mixture into the molds as tightly as you can. We used pumpkin molds for Fall, but you can honestly use whatever you have on hand. I like that you can have fun and make different shapes based on the season or holiday.
- Let the bath bombs dry in the molds for 5-6 hours or overnight. Gently pop them out of the molds and store in an airtight container.
- Use 1 bath bomb per bath (warm water) and enjoy! The lavender is so soothing and the fizzing is fun! My kiddos LOVE this activity and the bath time fun once they are done. Yay!
