I am not one of the people who thinks you need to scroll and scroll and scroll through my long winded story of how a recipe came about. So, I will keep it short 🙂
I frequent Starbucks, especially when traveling. But, I am a #paleoish kinda gal and I avoid their food because gluten and dairy (ok ok. I never avoid their marshmallow bars when traveling. So hush!)
A friend posted a picture of this adorable little egg bite and said it was a Starbucks copy cat. So, I immediately went to work on adapting it to be dairy free for me. Turns out, I already had the silicone egg things (I am sure it has a real name. Dang if I know it!) from Amazon that I clearly needed so much that it was in the back of a cabinet unopened…oops!
The recipe isn’t paleo. But the only non paleo ingredient is the Daiya cheese and I am sure you can omit. However, I think it helps the velvety texture. I am barely capable of using my InstaPot properly...So, what do I know?
Short answer: Not much! Let’s be real!
Get your ingredients and make this recipe. Because…if I can, so can you. And you should 🙂
- 6 large eggs
- 1 cup of canned coconut milk (I used the thick cream from the top of the can or you could use unflavored coconut milk yogurt)
- 1/2 cup of Daiya Cheddar Shreds
- 3 stalks of green onions chopped
- 24 Applegate Pepperonis cut into quarters (Ok. Omit if you think I am weird to love pepperonis in my eggs!)
- 1 tsp of salt
- 1/4 tsp of pepper
- Add the eggs, Daiya, coconut milk, salt and pepper into a blender and blend for about 30 seconds till smooth. Stir in all other add ins.
- Pour egg mixture into the GREASED egg molds. Leave some room in the cups as these will expand for sure!
- Add 2 cups of water to your InstaPot and place trivet in the Instapot. Then, place the first mold in the trivet. I use 2 molds so I put aluminum foil to cover the first mold then stack the second on top.
- Secure the lid and close the pressure valve.
- Cook on manual HIGH for 15 minutes.
- Allow for natural release then remove, cool and ENJOY!