Asparagus Egg Bites for the Instant Pot
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Asparagus Egg Bites for the Instant Pot
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time | Passive Time |
| 15minutes | 10minutes |
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Ingredients
- 6 large farm eggs
- 1/2cup coconut milkfrom the can
- 1/2teaspoon black pepper
- 1/4teaspoon salt
- 1 cup asparagus tipslightly sauteed
- 1/2 cup caramelized onionsdiced small
- 1/2 cup gruyere cheeseshredded
- 1/2 cup prosciutto piecesfried crispy
Instructions
- Put 2 cups of water and a trivet in the bottom of the Instant Pot liner.
- Prepare 2 Quick and Carry silicone egg molds by spraying with oil. Put some prosciutto and cheese into each little cup.
- Blend and eggs and the coconut milk, plus salt and pepper, in a blender on high, whipping in some air. Add the onions and asparagus and pulse once or twice, just to break up the vegetables a bit. Pour into the mold cups, filling each cup about 2/3 full. This recipe will fill most of the little cups, depending on how much other stuff you put in them.
- Carefully seal the lids of the silicone molds and place both of them on top of the trivet in the IP.
- Set the Instant Pot on STEAM for 15 minutes. Allow for a ten minute natural pressure release. Using tongs, take out the molds and carefully remove the tops. Turn the eggs bites out onto a plate and serve.