For The Love of Breakfast!
I absolutely adore breakfast, but more importantly, I absolutely -LOVE- eggs.
My Bruschetta Egg Bites are really simple to make, and they have a LOT of flavor. They’re a great option for those who don’t have time for breakfast (as they can be made ahead of time and refrigerated for up to 2 weeks) and they’re also vegetarian and keto-friendly.
I made this batch in the Ninja Foodi but they can be done in any pressure cooker as well!
If you don’t have your own egg bite mold, you can order one from the Home Pressure Cooking Kitchen by clicking HERE!
Bruschetta is traditionally an Italian appetizer consisting of tomatoes, olive oil, basil, and garlic on top of toasted bread. Simple but delicious.
In this recipe, I used sun-dried tomatoes for the added flavor and to reduce the amount of liquid that regular tomatoes have so we don’t get soggy egg bites!
2 tbsp chopped fresh basil
1/4 tsp Oregano
1/4 tsp Parsley
1/2 cup Mozzarella cheese
1/4 cup Sundried tomatoes, chopped
1 tbsp Olive oil
Salt and pepper
Mix It Up
Start off by chopping your basil and sundried tomatoes. If you don’t like how strong the tomatoes are, feel free to give them a quick rinse but be careful not to over-wash them!
Next, crack open your eggs in a medium-sized bowl and add your basil, tomatoes, spices, and cheese.
Give everything a good whisk until your eggs are well incorporated.
Now, grab your egg bites mold and coat the cups lightly with cooking spray. Then pour about 1/4 cup of the egg mixture into each cup and top them with a little more mozzarella cheese and drizzle the olive oil over each bite.
Pour a cup of water into the bottom of your Ninja Foodi or Instant Pot and place the trivet inside.
Don’t Forget to Cover Them
To prevent condensation from dripping onto your egg bits, place a piece of aluminum foil or parchment paper on the top of your mold – this is extremely important to keep the egg bites from becoming a soggy mess!
Then, place the mold in carefully and lock your pressure cooker lid. If you have the Home Pressure Cooking trivet, you may find it easier to lower the egg bites mold down into the cooker using the trivet’s handles. Cook on low pressure for 8 minutes and then let the pressure release naturally.
And you’re done!
Now you have some delicious Bruschetta Egg Bites to enjoy for your busy “on the go” mornings!
Try them today, and let us know what you think on our Facebook Page!
Bruschetta Egg Bites
- Ninja Foodi, Instant pot, bowl, whisk, knife, cutting board, egg bite mold
- 6 Eggs
- 2 tbsp Fresh Basil chopped
- 1/4 tsp Oregano
- 1/4 tsp Parsley
- 1/2 cup Mozzarella shredded
- 1/4 cup Sundried tomatoes chopped
- 1 tbsp Olive oil
- Salt and Pepper
- Chop basil and sundried tomatoes.
- Crack eggs into a medium-sized bowl.
- Add basil, tomatoes, spices, and cheese to the egg mixture and whisk everything together until the mixture is well incorporated.
- Spray egg bite mold with non-stick cooking spray and pour 1/4 cup of mixture into each cup.
- Top cups with mozzarella cheese and drizzle with olive oil.
- Place egg bite mold onto a trivet in Ninja Foodi or Instant Pot with a cup of water in the bottom of the pot.
- Cook on low pressure for 8 minutes and let the pressure release naturally.
- Carefully remove the tray from the Ninja Foodi or Instant Pot and flip the mold over onto a serving tray to remove the egg bites.
- Rinse sundried tomatoes lightly to cut back on their strong flavor.
- Place a piece of aluminum foil or parchment paper on top of egg bite tray to prevent condensation from dripping onto the eggs.