Keto Red Pepper & Bacon Instant Pot Egg Bites

I am sitting here drinking my morning tea and wondering how many adjectives I can find to convey to you much much I love my Instant Pot Roasted Red Pepper and Bacon Egg Bites.  I'd probably need a thesaurus for this task but really when it comes down to it they are simply soft, delightfully fluffy, very low in carbs, inexpensive, and a truly impressive yet convenient breakfast food.     

It didn't take long for the online keto community to go into "creative overdrive" when Starbucks brought these to their stores.  Tons of pictures showing up in all of our social media feeds for weeks of how these could successfully be made at home.  And, with fewer ingredients, less carbs, at a much more affordable price.  

 I have made these many different ways, but this last batch of tweaking is my absolutely favorite.  And I made it even more simple by the addition of store bought roasted red peppers and store bought real bacon bits.  They are not only easy and super yummy but they also reheat in only seconds in the microwave.  But they are even better at room temp.  And yes, you can make these a couple of days in advance.  Which makes them perfect for brunch or a very busy upcoming large family breakfast for the holidays.  Plus, they can be eaten as a finger food!  Which makes it perfect for grab and go on the way to work or for kids running out the door in the morning. 

Yield: 5 - 2 per serving

Author: Janet Rosenberry

Instant Pot Roasted Red Pepper & Bacon Egg Bites

Keto/Low Carb Egg Bites with Roasted Red Peppers and Bacon

ingredients:

• 4 large Eggs
• 1/2 c. Whole Fat Ricotta
• 1/4 c. Organic Heavy Cream
• 1 1/2 c. grated Cheese.  I used 3/4 c. aged Asiago and 3/4 c. White Sharp Cheddar
• 1/2 tsp Dijon Mustard
• Dash of Salt
• Add Ins:  Any kind of low carb veggies can be used. For this recipe I used 1/4 c. real Bacon Bits and 2/3 c. diced Roasted Red Peppers.  I used store bought for both. 

instructions:

How to cook Instant Pot Roasted Red Pepper & Bacon Egg Bites

1. Place all ingredients (except your add ins) into a large bowl and beat until well incorporated.  If you want extremely smooth egg bites place into an electric blender on the puree setting until ingredients are a smooth consistency.
2. Stir in your add ins.
3. Pour equal amounts into silicone molds.  I use 2 molds.  One that has 7 wells and the other has 4. This will fill 10 to 11 wells. I place the smaller mold on top of the larger.  Then set them into my 6 quart IP that I have already added 1 cup of water to the bottom of.  Seal your vent.  I cook for 7 minutes on high pressure.  Then I do a natural release for 10 minutes.  Then immediately manually vent.  *see note*
4. Carefully lift them out of your Instant Pot.  Cool for just a few minutes. Then 1 mold  at a time, I place a plate on top of the mold then flip so that the mold is now on the top and the plate is on the bottom.  I slowly squeeze each mold until each egg bite drops on the plate.  Once all bites have dropped I  lift the mold off.  Enjoy!
5. Just as a side note.  When you wash your molds do not use a scratchy sponge or anything abrasive what so ever.  Doing so will ruin your molds and they will no longer have nonstick properties.  

NOTES:

*Please follow the manufactures operating instructors that came with your Instant Pot*

**You should verify all nutritional values for accuracy using your own personal nutritional calculator**

Calories

323.8

Fat (grams)

25.8

Carbs (grams)

4.3

Fiber (grams)

0.6

Net carbs

3.7

Protein (grams)

19.2

Created using The Recipes Generator

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