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
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.