Pressure Cooker (steamed) Egg Bites version.

While wuff was trying out the more traditional Egg Bites experiments on his coworkers, Vrghr got a wild idea: Why not create "Green Eggs and Ham" from Dr. Seuss' books in an Egg Bite form?

So wuffy did!

And they came out REALLY well!

Vrghr kicked up the basic mixture with all sort of green veggies, blended into the eggs. A touch of fresh Tarragon really gave them a prominent up-front punch and aroma. The spinach, broccoli, and other items provided a solid supporting foundation that came in after the initial punch.

And the green color was a whimsical hit!

Folks really enjoyed this version as well. And since it uses a different set of ingredients and technique to blend them into the egg mix, wuffy will offer them as a separate recipe here.

If you're in the mood for a more traditional approach to your eggs, try out this version of the bites:
http://www.furaffinity.net/full/28762860/

Vrghr used the following silicon mold for his “bites”.
https://smile.amazon.com/gp/product/B01HY6AF98/
These work well too:
https://smile.amazon.com/gp/product/B07CRDNZHY/

Lots of lovely veggies in these. They're certainly worth a try. Easy to create and very tasty indeed!

INGREDIENTS:
6 eggs
¼ C Heavy Cream
½ C Cottage Cheese
1/3 C Cream Cheese
2 tsp Mural Of Flavor Penzey’s Spice (Or sub Mrs Dash original flavor, or similar seasoning)
1/2 tsp Salt
1/2 tsp ground Black Pepper
Leaves from ~ 2-3 stems of fresh Tarragon
~3-4 oz chopped frozen Spinach (thawed)
~3 oz steamed Broccoli florets
~8 stems fresh Chives, chopped fine
~3 oz Colby-Jack cheese, shredded

Add-Ins:
Diced ham
Diced cooked Bacon
Chopped Stems & Pieces Mushrooms

Pressure Cooker (Instant Pot or similar device preferred)
Cooking Spray

DIRECTIONS:
Place a bit of each of the Add-ins (Ham, bacon, mushrooms) into each of the wells in the silicon molds. Try to keep the volume under half of the well so the eggs can bind everything together

In a large bowl, using a hand blender (or in a traditional blender in multiple batches), blend together all the ingredients except for the “add-ins”

Place a bit of your desired “Add-Ins” into each depression in the egg mold or jar. You only need 4-5 bits of each, such as pieces of diced ham, a big pinch of selected grated cheese, 4-5 pieces of chopped canned mushroom, etc

Fill each well in the mold with the blended egg mixture almost but not quite level with the top. With a skewer, knife blade, large toothpick, etc., gently stir up the mixture to be sure the egg has completely surrounded all the bits you added in

Spray the underside of a piece of foil with cooking spray to keep it from sticking to your finished eggs. Cover the mold with foil, sprayed side down, and crimp it around the edges

Place a trivet in the bottom of the instant-pot or pressure cooker

Tear off a length of foil and fold it over and over into a ribbon. Place it into the cooker on top of the trivet with the extra length running up the sides. This will make it FAR easier to extract your finished eggs!

Pour a cup or two (per your cooker’s directions) of water into the bottom of the cooker

Set the silicon mold onto the trivet, on top of the foil strap. If making 2 or more, rotate the next one slightly so it doesn’t rest directly on top of the wells of eggs under it, but on the dividers between them

Cover the cooker and bring it to High Pressure for 10 minutes

Allow the pressure to reduce naturally for 10 minutes, or until it reads almost Zero if using an automatic cooker (natural release). After 10 minutes, open the steam valve and let the rest of the pressure off (quick release)

!!CAUTION!! HOT STEAM!! Remove the molds from the cooker using the foil band

Remove the foil covers

Invert a dinner plate on top of the mold. Then, holding the mold against the plate, turn them both over. Press on the bottoms of the wells to pop the egg bites out onto the plate. Lift the mold off

Share the bites with friends and
DEVOUR