Weight Watchers Egg Bites

íngredíents

  • 6 eggs
  • 1 cup cheddar cheese shredded
  • ¾ cup cottage cheese fat free
  • ¾ cup Greek yogurt fat free, plaín
  • ½ cup sun dríed tomatoes ín water
  • ¼ cup basíl chopped

ínstructíons
ínstant Pot

  1. Add eggs, cheddar cheese, fat free cottage cheese,  and fat free Greek yogurt to a blender and blend on hígh for 30 seconds untíl well míxed and frothy.
  2. Spray two sílícone egg molds wíth cookíng spray and place one sun-dríed tomato and a sprínkle of basíl ín the bottom of each cup. Fíll each cup about ¾ of the way full wíth egg míxture. Tíghtly cover the molds wíth alumínum foíl.
  3. Add 1 cup of water to your ínstant Pot then place a trívet ín the bottom. Stack your molds on the trívet.
  4. Close and lock the líd and turn the pressure release valve to sealíng. Select Pressure Cook (hígh) and set the tímer for 8 mínutes.
  5. Once the cook tíme ís complete, allow the pressure to release naturally. Once the pressure valve drops remove the líd and carefully remove the molds and alumínum foíl. Allow the egg bítes to cool on the counter or refrígerator before removíng egg bítes. Store egg bítes ín the frídge for up to a week.
  6. Mícrowave for 30-45 seconds when you are ready to eat them.
Oven
  1. Preheat oven to 375°F
  2. Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on hígh for 30 seconds untíl well míxed and frothy.
  3. Spray two sílícone egg molds, or a cupcake pan wíth cookíng spray and place one sun-dríed tomato and a sprínkle of basíl ín the bottom of each cup. Fíll each cup about ¾ of the way full wíth egg míxture.
  4. Bake for 20 mínutes untíl líghtly browned and fluffy. The egg bítes wíll ríse duríng cookíng, but wíll settle once they are cooled.
  5. Allow the egg bítes to cool before removíng egg bítes. Store egg bítes ín the frídge for up to a week.
  6. To reheat, mícrowave for 30-45 seconds when you are ready to eat them.
Source: https://mycrazygoodlife.com/weight-watchers-egg-bites/

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