Back with another delicious egg bites recipe for you guys! My love for egg bites is getting pretty serious here, y’all – this is recipe number four. My sister is my official egg bites taste tester and she says this one is her favorite. Her favorite so far, anyway, because ya know…. there WILL be more! I took the filling from a traditional Denver omelet and loaded up these delicious little bites. They’re full of sauteed peppers, onions, diced ham, and cheese. YUM! One batch entire batch (7 egg bites) is 4 Blue WW SmartPoints or 8 Green WW SmartPoints and 375 calories.
In case you guys missed it in my previous recipes, if you don’t own an Instant Pot you can totally make these babies on the stove top. #GameChanger. The texture of the stove top egg bites is nearly identical to the ones you make in the Instant Pot. The insides are soft and silky annnd it’s even quicker to make them this way. Wiiiinnnning, win, win, winning. For either method, all you need is a steam rack and a silicon mold.
To make my Denver Omelet Egg Bites the first order if business is taking care of the veggies. I always have a bag of peppers and onions hanging out in the freezer because they’re perfect for bulking up eggs, tacos, topping pizzas, or even starting a pot of soup. Anyway, that’s what I used here! We put 1/2 cup in a skillet coated with cooking spray and saute until tender. Divide the veggies between the molds and top with diced ham.
We add the rest of our ingredients into a blender and quickly blend until light and frothy. For this recipe I used 2 eggs, 2 egg whites, almond milk, and shredded cheese. If you happen to be dairy free you can omit the cheese and replace it with 1 oz of non-dairy cream cheese (such as Kite Hill). We pour the blended mixture into the molds and all that’s left to do is cook! The whole process takes just a couple of minutes. Easy peasy.
To Cook in Instant Pot
To cook these in an Instant Pot you’ll want to add 1 cup of water into the bottom of the pot and then place the filled mold (covered with foil) onto a steam rack. Select the steam setting and cook for 8 minutes. Allow the pot to naturally release pressure for 10 minutes and then release any remaining pressure.
To Cook on Stove Top
To cook these on the stove top you’ll need a pan large enough to fit the steam rack and silicon mold. Place enough water in the bottom of the pot so that it comes just to the bottom of the steam rack. Bring the water to a boil and then gently lower the steam rack and mold into the pot. Cover, reduce heat to a low boil, and steam for 10 minutes. Turn heat off and allow to sit for 5 minutes.
All done! I love to serve these with some fresh fruit and a batch of my Air Fryer Potatoes.
Enjoy! One entire batch (7 egg bites) is 4 Blue WW SmartPoints or 8 Green WW SmartPoints and 375 calories.
Equipment Used For This Recipe:
Silicon Mold with Steam Rack and Instant Pot (optional)
Pssst – if you like this recipe be sure to check out my other egg bites recipes:
- 2 eggs*
- 2 egg whites*
- ½ cup diced peppers and onions (I used a frozen mix)
- 2 oz deli ham, diced small
- ⅓ cup unsweetened almond milk
- 1 oz shredded lite/part-skim mozzarella cheese (see notes for nondairy option)
- salt and pepper
- Spray a 7 hole silicon mold with cooking spray. Set aside.
- Spray a skillet with nonstick spray and saute peppers and onions until soft and cooked through, about 4-5 minutes.
- Divide the vegetables, black beans, and chopped/crumbled sausage between the molds.
- Place egg, egg whites, cheese, almond milk, salt, and pepper into a blender or food processor. Blend until mixture is light and frothy.
- INSTANT POT: To cook in Instant pot cover the mold loosely with foil. Place 1 cup of water into the bottom of the instant pot and then gently lower the steam rack and mold into the pot. Close the lid and turn the valve to seal. Select steam setting and cook for 8 minutes. After cooking, allow the pressure to release naturally for 10 minutes. Release any remaining pressure, and carefully lift the mold out of the pot.
STOVE TOP: To cook on stove top fill a large pot with enough water so that it just comes to the bottom of the steam rack. Bring to a boil. Gently lower the steam rack and mold into the pot and cover. Reduce heat to a low boil and steam for 10 minutes. Turn off heat and allow to sit, covered, for 5 minutes. Carefully life the mold out of the pot. - Place a paper towel over the top of the mold, turn a large plate upside down over the paper towel and then carefully flip so that the egg bites turn out onto the paper towel lined plate. Enjoy!
*Do not use egg or egg whites from a carton - the bites will have too much moisture and will not set correctly.
Blue WW SmartPoints Info: ham (2sp), shredded cheese (2sp), ⅓ c almond milk (0sp), eggs (0sp), peppers/onions (0sp) = 4 points total
To Make Dairy Free: omit the Swiss cheese and replace with 1 oz dairy free cream cheese (i.e. Kite Hill)
To Freeze: Freeze in a single layer on a tray. Once frozen, store in ziplock bag or container. To reheat place egg bites on a paper towel lined plate and heat in microwave 30-45 seconds, until hot.
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!
