I am completely OBSESSED with pressure cooker “sous vide” eggs! This healthier version is the softest, most fluffy egg I’ve ever eaten and the Denver style flavors are my favorite yet.
Copycat Starbucks Sous Vide Eggs have been rockin’ the pressure cooker world for a few months now. Have you made them yet? It took me awhile to jump on this train because the recipes I saw were loaded with heavy cream and cheese. I have no doubt the high fat version is likely incredible, but do I want to eat all my calories for the day in 4 bites of breakfast? (as usual, yes, I’m exaggerating) Well now I can enjoy 3, 4, or 5 because I’ve cut them down to size with cottage cheese and yogurt and filled them with veggies. Meet my new best friend, Instant Pot Denver Style “Sous Vide” Eggs.
Oh my goodness, these cute little sunshine balls are hands down my favorite way to eat eggs ever! Sorry rich, golden, saucy poached egg. You’re gonna need to step aside for awhile so I can burn myself out on these soft, moist, pillows of deliciousness!
I’m a total sucker for a classic peppers, onions, ham, and cheese Denver style omelet so I immediately went to that flavor profile and it is a life changing event eating this babies. I know mom, hone in the drama, but I can’t! They’re so good and I want each and everyone of you to discover their gloriousness as well.
Here is how easy they are to make:
Dump everything in the blender and mix until smooth
Divide your add-ins into the glorious Silicone Trays (the I’m rightfully obsessed with) then fill with the egg mixture.
Top with a sprinkle of cheddar. And since you don’t want these trays sitting directly on each other (it will squash your pretty, fluffy egg), use narrow mason jar rings to create the space you need between the trays. Awesome, right?!
Cook, gaze lovingly, eat.
Fluffy yellow pillow of wonder. That will be its new name.
What’s even better? They warm up perfectly so make a big batch and pack them up to show the world how on top of things you are. Can you even imagine opening this up at work for breakfast or lunch and not having everyone completely jealous of your gorgeous, healthy, yummy meal?
What are those cute speckled things in the upper left-hand corner you ask? Just wait! Cause I’m gonna freak out all over again later this week when I tell you about those! They’re named after my son and they highlight yet another Bob’s Red Mill product that I love.
By the way, I bought 4 different brands of these containers, and I 100% will take these over any other and here’s why. That green strip in the lid separating the eggs from the other compartments is leak proof and kept the eggs and salsa smell AND taste away from my other food. Revolutionary, right? That feature alone makes these the winner of my product test, hands down. Plus they are made of glass and completely microwave safe (except for the lid). Winner!
But if you’re dining in, drizzle them with salsa (this easy homemade salsa is amazing) and enjoy!
Tools/Ingredients used to make Instant Pot Pressure Cooker Denver Style Sous Vide Eggs
Instant Pot or
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Other Groundbreaking Breakfasts
Perfect No Break Hard Boiled Eggs (okay, so the method is groundbreaking)
Healthy Pressure Cooker Denver Style “Sous Vide” Eggs
Loaded with all the classic flavors of a Denver Omellette, these “sous vide” eggs are fluffy, soft, and rich tasting with half the fat of the traditional “sous vide” eggs.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 30 minutes
- Yield: 14
- 6 eggs
- 1 cup 2% cottage cheese
- 3/4 cup 0% or 2% greek yogurt
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup diced ham
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper (or jalapeño if you like it spicy)
- 2 tablespoons diced onion
- About 1/2 cup shredded sharp cheddar cheese
- Salsa or hot sauce for serving
- To a blender add eggs, cottage cheese, yogurt, salt, and pepper and blend until completely smooth, about 1 minute. Set aside.
- Add ham, red bell pepper, green bell pepper, and onion to a small bowl and toss to combine.
- Generously spray silicone trays with non stick cooking spray. Put 1 tablespoon of ham mixture in each pocket. Pour egg mixture evenly over the top of the ham mixture. Sprinkle each with cheese.
- Add 1 cup of water to the pressure cooker pot and set aside. Place one filled silicone tray on top of a short trivet with handles. Stack 4 narrow mason jar rings over 4 of the pockets then stack the second tray on top of the rings. Use the trivet handles to carefully transfer it to the pressure cooker pot.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure 13 minutes.
- When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
- Use the handles of the trivet to lift the eggs from the pot (it will be hot, be careful).
- Run a knife around the eggs then invert the tray onto a plate or cooling rack to pop eggs out.
- Serve hot, drizzled with salsa or hot sauce.
- Leftovers can be stored in a sealed container for up to 4 days and warmed back up in the microwave.
- Wrap each egg bite individually in plastic wrap and place inside a gallon size freezer bag. Store in the freezer for up to 2 months. Let thaw in fridge or warm back up in the microwave using 30 seconds bursts.
Inspired by this recipe at My Crazy Good Life