As an individual concerned about health and fitness, I make sure my daily diet has plenty of protein. I work out every day, and know how important it is to fuel my body with healthy foods that also taste great. Eggs are a staple in our household, and we eat them nearly every day, but had gotten a bit bored with our fallback recipes – egg sandwiches, egg wraps, scrambled eggs with veggies. After getting the Instant Pot and joining some Facebook recipe groups, I noticed how many people just raved about these silicon egg bite molds. After trying and revising this recipe, now I know why. Super easy to make and modify for your family’s tastes, you can even make each bite different if you want. They cook so quickly I even had time to make two batches one morning.
With this recipe, I reduced the cream cheese a bit (I want to be healthy, but I LOVE cream cheese so didn’t want to eliminate completely), eliminated all but about a tsp of cheddar per cup, and used leftover sauteed zucchini and onions for the veggie mix.
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