CEDAR RAPIDS, Iowa (KCRG) - Fareway Dietician Whitney Hemmer has the recipes for quick and easy options for Easter brunch in preparation for Sunday’s holiday.
Instant Pot Egg Bites
Makes 14 egg bites
Total time: varies
INGREDIENTS:
- 4 eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded cheese
- 1/4 cup mix ins, optional
DIRECTIONS:
Combine eggs and cottage cheese in a blender. Blend until smooth. Add remaining ingredients and pulse gently until mixed.
Pour mixture into silicon egg molds, filling about half full. Cover tightly with aluminum foil.
Add trivet and 1 cup of water to the Instant Pot.
Add eggs, seal lid, and set Instant Pot to “steam” setting for 10 minutes.
Once finished, allow pressure to release naturally for 10 minutes.
Remove eggs and store in the refrigerator for up to 5 days.
Mini Egg Frittatas
Makes 6 frittatas
Total time: 30 minutes
INGREDIENTS:
- 4 eggs
- 1/4 cup low-fat milk1/2 tsp salt
- Add assorted mix-ins (shredded cheese, diced veggies, ham, etc) to taste.
DIRECTIONS
- Heat oven to 350°F and coat a 6-cup muffin tin with nonstick cooking spray.
- Whisk together eggs, milk, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
- Add about 2 Tbsp of mix-ins to each cup and sprinkle with cheese, if desired.
- Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (if necessary, run a butter knife around the edge of each one to loosen before removing it from the pan).
For more information or questions, email Whitney here.
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Easy Easter brunch options using an instant pot - KCRG
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