Name: Hash Brown Egg Bites Recipe // Quick & Delicious
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: Cooking Spry (I like to use avocado oil spray)1 lb. Frozen Hash Browns, or 24-36 Frozen Tater Tots, (thawed)½ cup milk8 large eggsSalt & Pepper to taste1 cup Cheddar Cheese (shredded)½ -1 cup Meat of Choice; chopped spinachcottage cheesechopped tomatochopped green onionpeppersmushrooms

Hash Brown Egg Bites Recipe // Quick & Delicious

Wondering what to eat for breakfast? These hash brown egg bites are delicious and easy to make. What’s even better is that you can make a batch up and freeze them for those mornings when you don’t have a lot of time to spend in the kitchen. You can pop them in the toaster oven or microwave and you have something tasty, warm and delicious to eat.

On Christmas morning I was making our traditional breakfast casserole and I had a thought…” why don’t I cook some of these in a muffin pan for egg bites”? So I made some up and they turned out great.

This recipe is so versatile. You can add, or take out any ingredients you want. It’s pretty much an omelet in a muffin tin. The recipe includes my turkey sausage, but you can put whatever meat you want, like bacon or ham, or totally omit the meat if you want.

Egg Bites Ingredients

Cooking Spry (I like to use avocado oil spray)
1 lb. Frozen Hash Browns, or 24-36 Frozen Tater Tots, (thawed)
½ cup milk
8 large eggs
Salt & Pepper to taste
1 cup Cheddar Cheese (shredded)
½ -1 cup Meat of Choice

Other Optional Ingredients

chopped spinach
cottage cheese
chopped tomato
chopped green onion
peppers
mushrooms

I don’t recommend putting too many ingredients as the muffin cups need space to incorporate the egg mixture.

How to Make the Egg Bites

1- Preheat the oven to 350 F.

2- Generously grease a 12-muffin tin with cooking spray. I love this silicone, nonstick pan because you can omit the oil, and the cooked egg bites or muffins just pop right out when you press upward on the underneath side of the pan.

3- Divide the hash browns into each muffin cup so that they completely cover the bottom or press 2 to 3 Tater Tots on the bottom.

Cook desired meat (turkey sausage, bacon, ham) and disperse evenly into cups on top of the hash browns.

4- Cook desired meat (turkey sausage, bacon, ham) and disperse evenly into cups on top of the hash browns.

5- Whisk together the eggs, milk, salt, and pepper in a small bowl. (This immersion blender is so convenient). I love that it has a whisk and whipping attachments too.

6- Pour the egg mixture over each muffin well until the potatoes are completely covered.

7- Top each omelet with an equal amount of shredded cheddar cheese.

If you need to shred a bunch of cheese, I’ve found using a food processor is the only way to go! This Cuisinart food processor makes shredding cheese a snap. I can’t believe I went so long without it! I love it almost as much as my Instant Pot.

8- Place in the oven for about 15 to 20 minutes. The top will be golden brown and the egg will be cooked all the way through. A good way to tell if the egg is cooked fully is to insert a toothpick into the center of the egg bite.

If it comes out clean, it’s cooked all the way. The bake time might be longer, depending on your oven.

9- Let the egg bites cool slightly and then pop them out of the pan or use a knife to separate the omelets from the muffin tin.

10- Serve with salsa or a garnish of chives.

How to Store Leftover Egg Bites

Once the breakfast cups are completely cooled, keep them stored in the fridge in an airtight container for up to 5 days, or they freeze really well for up to 3 months.

Wrap them in parchment paper and place them in a zip bag.

Reheat thawed egg bites in the microwave for about 30 seconds or 1-2 minutes frozen.

Hash Brown Egg Bites Recipe // Quick & Delicious

Jan Howell

These hash brown egg bites are delicious and easy to make. Make a batch up and freeze them for those mornings when you don’t have a lot of time to spend in the kitchen. Pop them in the toaster oven or microwave and you have something tasty, warm, and delicious to eat.

Prep Time15 min
Cook Time20 min
Total Time35 min
Yield12
Serving Size2

Course
- Main Course

INGREDIENTS

- Cooking Spry (I like to use avocado oil spray)
- 1 lb. Frozen Hash Browns, or 24-36 Frozen Tater Tots, (thawed)
- ½ cup milk
- 8 large eggs
- Salt & Pepper to taste
- 1 cup Cheddar Cheese (shredded)
- ½ -1 cup Meat of Choice

Other Optional Ingredients

- chopped spinach
- cottage cheese
- chopped tomato
- chopped green onion
- peppers
- mushrooms

INSTUCTIONS

1

Preheat the oven to 350 F.

2

Generously grease a 12-muffin tin with cooking spray. (I love this silicone, nonstick pan because you can omit the oil and the cooked egg bites or muffins just pop right out when you press upward on the underneath side of the pan.

3

Divide the hash browns into each muffin cup so that they completely cover the bottom, or press 2 to 3 Tater Tots on the bottom.

4

Cook desired meat (turkey sausage, bacon, ham) and disperse evenly into cups on top of the hash browns.

5

Whisk together the eggs, milk, and salt and pepper in a small bowl.

6

Pour the egg mixture over each muffin well until the potatoes are completely covered.

7

Top each omelet with an equal amount of the shredded cheddar cheese.

8

Place in the oven for about 15 to 20 minutes. The top will be golden brown and the egg will be cooked all the way through.

A good way to tell if the egg is cooked fully, is to insert a toothpick into the center of the egg bite. If it comes out clean, it’s cooked all the way.

The bake time might be longer, depending on your oven.

9

Let the egg bites cool slightly and then pop them out of the pan or use a use a knife to separate the omelets from the muffin tin.

10

Serve with salsa or a garnish of chives.

Once the breakfast cups are completely cooled, keep them stored in the fridge in an airtight container for up to 5 days.

These little bites freeze really well for up to 3 months. Wrap them in parchment paper and place them in a zip bag.

Reheat in the microwave for about 30 seconds, or if frozen for 1-2 minutes.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

breakfast ideas breakfast recipe egg bites

Super Simple Instant Pot Yogurt | 3 Ingredients

Making Instant Pot yogurt is SUPER SIMPLE. It may seem intimidating and time-consuming, but is seriously very easy to make and the only thing that takes time is incubating (which is just waiting). This yummy and delicious recipe has only 3 ingredients and once you taste this yogurt, you’ll never want to buy store-bought yogurt again.

I previously posted about Instant Pot yogurt, but since then I have learned some new tips and tricks that I wanted to update you on, and I filmed a video. If you’re like me, a visual tutorial is always helpful.

This recipe does not have any sweeteners added. If you prefer a sweeter yogurt, you can add a sweetener after processing. The benefit of not adding sweetener is that you can use the yogurt for a sour cream substitute, and some just prefer a less sweet taste (like me).

How to Eat Instant Pot Yogurt

Sour cream substitute
Breakfast parfait (add some granola, nuts & fruit, flax seeds, maple syrup or honey)
Healthy snack
Dips & salad dressing recipes

What Kind of Milk is Best to Use?

Let’s chat real quickly about all the “milk” options. I like to use organic milk, and when possible grass-fed. But this is not necessary, just what you prefer. Sometimes I use whole milk and other times just 2% or even 1 % milk can be used and all turn out creamy. I also hear goat milk works great too.

There are a lot of folks who like to use “Fairlife” milk because not only is it ultra-pasteurized, but it is also ultra-filtered which creates a product with a little more protein. Right now, I prefer to use organic when I can.

Whatever milk you do choose to use, make sure it is ULTRA-PASTEURIZED.

I know you can make yogurt from coconut and nut milk, but this recipe is for cow’s milk.milk

Instant Pot Yogurt Ingredients:

1/2 gallon of milk
2 Tablespoons starter yogurt (The “starter yogurt” is simply already made PLAIN Greek yogurt. The yogurt that you use for the starter is very important. The first time making yogurt, purchase a high-quality container of yogurt containing milk and live active cultures; nothing more. I like the FAGE brand Greek yogurt.
1-2 Tablespoon pure vanilla extract (optional)

This Instant Pot Yogurt makes approximately 5-6 cups of yogurt.

RECIPE CAN BE DOUBLED WITH GOOD RESULTS!

To Strain or Not to Strain Instant Pot Yogurt

If you like a thicker consistency (GREEK YOGURT), you’ll want to strain the yogurt. Unstrained yogurt will be runnier. It just depends on the texture you want. The longer you strain the thicker it gets.

In the video tutorial, the batch I made up I strained a long time and came it came out with a texture and taste of ricotta cheese. It was delicious and I kept the video, because I wanted you to be able to see the different textures that are possible.

The nut bag method is what I instructed previously, but it can be very messy and almost requires someone else to assist in pouring the yogurt into the bag.

I found this mesh yogurt strainer and I’m in love. It is so much easier and less messy! So if you can invest in one of these, it is well worth it.

If using coffee filters to strain the yogurt, you can find a video tutorial here, and a blog post about it here.

NOTE: If you are processing a full gallon of milk, you will have to strain it in two batches, unless you have a big strainer.

I use this handy BIG ice cube form. It is the perfect size for 2 tablespoons servings of yogurt. After they are frozen, I pop them out and put them in a zip bag in the freezer.

Processing (Incubating) Instant Pot Yogurt

In order for the yogurt to ferment, you need to incubate it. You do this by setting it in a warm place for 8 to 24 hours undisturbed. The beauty of using the Instant Pot is that there is a pre-set timer just for making yogurt that allows the milk to maintain a constant temperature to allow the yogurt to ferment. The time can vary depending upon the size of the inoculation culture, temperature, lactose content of the milk, and/or the freshness (vitality) of the yogurt starter used.

****For those of you who have digestive issues, a few of my readers have left feedback regarding how long processing helps with the digestion of lactose.

Just an FYI for anyone, like myself, who has to deal with chronic digestive issues: Long fermented yogurt is particularly helpful. I cook mine for a full 24 hours. I was amused when I got my Instant Pot to find out that 24 hours is one of the default yogurt settings. When we got our two cats, the little girl kitten begged for yogurt so pitifully that I did some research. Cows milk isn’t good for kitties but guess what. Home made, long fermented yogurt is. Score!!!! She gets her tablespoon every morning without fail.

Mandy

You might not need the Lactaid milk–the bacteria in yogurt digest the lactose and homemade yogurt that has been fermented for hours (the longer the better for lactose issues) has little lactose left. You might need to experiment to see how long you need to ferment it for your body to tolerate it. Good luck from another lactose-intolerant person.

Kristen

Instant Pot Yogurt Items and Materials Needed:

Instant Pot
Staining Tools –Yogurt Strainer, coffee filters or Nut Milk Bag
Digital Thermometer
Small Bowl
Whisk
Glass jars for storing
Instant Pot Glass Lid or Plate (optional)

Once you start making your own yogurt, you can save at least 2 tablespoons of your last batch to add to the new one as your “starter”. I like to freeze some yogurt then I never have to worry about saving some. It goes fast in my house.

Instant Pot Yogurt Instructions

1-Pour the cold milk into a COLD Instant Pot pan

Place the lid on the pot. YOU CAN USE THE INSTANT POT LID, A GLASS INSTANT POT LID, OR JUST A PLATE.

*****You want to make sure if you do use the Instant Pot lid, that it doesn’t have an aroma. You don’t want a yogurt that tastes like roasted chicken or curry!!!!!! If it does smell, just use a plate.

I like this glass lid that you can get for the Instant pot. It’s nice to help keep dishes warm when serving.

2-Press the Yogurt button on the Instant Pot Pressure Cooker and then click the “Adjust” button until the display says “boil”

When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”

*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.

3- Stir the milk and using a digital thermometer, check the temperature of the milk.

You are trying to get the temperature of the milk up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up really well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If it is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.

(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).

*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 181-185 F°).

It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).

4-Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°

Set the pot on a cooling rack where air can circulate around it.

If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.

When the temperature reaches 110 degrees or less you are ready to add your yogurt starter.

5-Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well.

Pour this mixture back into the pot. If you want to add sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.

6-Place the pot back into the Instant Pot.

Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.

7- Push the Yogurt Button; the display will default to 8:00 or 24:00 hours. Click the “adjust” button to increase or decrease time if you prefer.

If you like a tarter yogurt, adjust the time anywhere from 10:00 – 24 hours. I usually set mine at 10 hours.

A few things to note:

Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. (Perhaps that is the setting many of us should be using). Make sure you get it to the right time setting for your needs.
The Instant Pot may reset from the “Normal” function to the “Less” function! You don’t want to incubate on the “Less” option. Make sure it is on “Normal”.
After you set your time, the Instant Pot will start to count up. I like to have the incubation period happen while I sleep. So if I go to bed at 10:00, I will start my yogurt-making around 8:00. That gives me time for heating and cooling. It works out wonderful.

8- Straining the Yogurt

When the yogurt has finished processing, and you want a thicker consistency, it’s time to strain in. There are several different methods that I show below.

Nut Bag Instructions

This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

The other method of straining using a bowl strainer and coffee filters can be found here.

Mesh Strainer Instructions

Simply pour the yogurt into the strainer bowl. Let strain to your liking of thickness and texture. (Anywhere from 1-4 hours).

9- What do you do with the yellow liquid (whey)?

You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.

Make sure you label the jar you put it in. You don’t want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey leftover.

10-Storing Instant Pot Yogurt

Place the yogurt into single one-cup jars, or other glass containers

I like using these 2 cup glass jars with plastic lids.

These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc.)

You can also recycle these Oui yogurt glass jars. You can order little lids to fit these jars. LOVE THEM!

Or for a little better deal, you can order some jars and the lids for about the same price.

OR YOU CAN JUST STORE YOUR INSTANT POT YOGURT IN PINT-SIZE MASON JARS.

Once you start making your own yogurt, you can save at least 2 tablespoons of your last batch to add to the new one as your “starter”. I like to freeze some yogurt then I never have to worry about saving some. It goes fast in my house.

I use this handy BIG ice cube form. It is the perfect size for 2 tablespoons servings of yogurt. After they are frozen, I pop them out and put them in a zip bag in the freezer.

How long does this yogurt stay good?

Your homemade yogurt is generally good for eating for up to 2 weeks when stored in the refrigerator.

If you ever want a little sweetness, you can add a smidgen of, honey or maple syrup.

For a nutritional breakfast or snack add:

Frozen berries
Nuts
Flaked coconut
Flax seeds
Bananas
Fruit preserves

Straining and Storing Tips

Here are some other Instant Pot Recipes you may be interested in.

Instant Pot Chicken Philly: A Tender Delicious Sandwich

Instant Pot Greek Yogurt – Straining & Storing

Instant Pot Shredded

Chicken Taco Bowls

Instant Pot Applesauce – Simple & Yummy – No Sugar Needed

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Super Simple Instant Pot Yogurt | 3 Ingredients

Jan Howell

Making Instant Pot yogurt is SUPER SIMPLE. This yummy and delicious recipe has only 3 ingredients and once you taste this yogurt, you’ll never want to buy store-bought yogurt again.

Prep Time10 min
Cook Time8 min
Total Time18 min
Ready in8-24 hours
Yield6 Servings
Serving Size1 cup

Course
- Breakfast
- Snack
Cooking Method
- Instant Pot
Suitable for Diet
- Keto

Ingredients

1/2 gallon of milk

2 Tablespoons starter yogurt (The “starter yogurt” is simply already made PLAIN Greek yogurt. The yogurt that you use for the starter is very important. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more. I like the FAGE brand Greek yogurt.

1-2 Tablespoon pure vanilla extract (optional)

INSTUCTIONS

1

Pour the cold milk into a COLD Instant Pot pan

Place the lid on the pot. YOU CAN USE THE INSTANT POT LID, A GLASS INSTANT POT LID, OR JUST A PLATE.

*****You want to make sure if you do use the Instant Pot lid, that it doesn’t have an aroma. You don’t want a yogurt that tastes like roasted chicken or curry!!!!!! If it does smell, just use a plate. I like this glass lid that you can get for the Instant pot. It’s nice to help keep dishes warm when serving.

2

Press the Yogurt button on the Instant Pot Pressure Cooker and then click the “Adjust” button until the display says “boil”

When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”

*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.

3

Stir the milk and using a digital thermometer, check the temperature of the milk.

You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.

(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).

*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 181-185 F°).

It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).

4

Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°

Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.

When the temperature reaches 110 degrees, you are ready to add your yogurt starter.

5

Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the pot

If you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.

6

Place the pot back into the Instant Pot.

Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.

7

Push the Yogurt Button; the display will default to 8:00 or 24:00 hours. Click the “adjust” button to increase or decrease time if you prefer.

If you like a tarter yogurt, adjust the time anywhere from 10:00 – 24 hours. I usually set mine at 10 hours.

A few things to note:

Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. (Perhaps that is the setting many of us should be using). Make sure you get it to the right time setting for your needs.

The Instant Pot may reset from the “Normal” function to the “Less” function! You don’t want to incubate on the “Less” option. Make sure it is on “Normal”.

After you set your time, the Instant Pot will start to count up. I like to have the incubation period happen while I sleep. So if I go to bed at 10:00, I will start my yogurt making around 8:00 p.m. That gives me time for heating and cooling. It works out wonderful.

When I wake up it is ready to strain. If you like a thinner consistency, you won’t need to strain it.

8

Pour the yogurt into a strainer or Nut Bag

Nut Bag Instructions

This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

The other method of straining using a bowl strainer and coffee filters can be found here.

Mesh Strainer Instructions

Simply pour the yogurt into the strainer bowl. Let strain to your liking of thickness and texture. (Anywhere from 1-4 hours).

9

Place the yogurt into single one cup jars, or other glass containers

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

breakfast breakfast ideas Instant Pot YOGURT

Muesli: A Breakfast Recipe Super Star

Finding something for breakfast that is healthy, tasty and that will sustain you until lunch, can be a tricky thing. One of my breakfast’s go- to’s, and something that has it all, is MUESLI.

What is muesli?

Muesli, pronounced “MEWZ-lee” is a cold oatmeal dish based on rolled oats and ingredients like grains, nuts, seeds and fresh or dried fruits. This mix may be combined with one or more liquids like milk, almond milk, other plant milks, yogurt and left for a time to soften the oats before being consumed.

It was developed around 1900 by a Swiss physician Maximilian Bircher-Benner for patients in his hospital, where a diet rich in fresh fruit and vegetables was an essential part of therapy. Muesli was not originally intended as a breakfast food, but as an appetizer similar to bread and butter.

Need something substantial for breakfast?

My system does not do well with the standard breakfast of pancakes and eggs, or even most rain cereals. If I eat those kinds of foods for breakfast, I am hungry and searching for something to at 10:00 am.

When I eat my muesli, it will be like 1:00 in the afternoon, and I’ll look at the clock and realize that, wow I should probably eat some lunch. (Now that is not typical for me). I am usually snacking and ready for my lunch by 11:00. I love this stuff.

It is very easy to make and tastes GREAT!

This is just the basic ingredients, but feel free to add or delete whatever you please. I don’t really measure things out, just throw things in.

Muesli Ingredients:

In your blender or food processor, add

Raw, (if at all possible) Unpasteurized Almonds- 1 cup
A couple handfuls of Walnuts- 1 cup
About a 1/2 cup of Old Fashioned Rolled Oats
A few Soft Medjool dates (with the pits removed) or pre-chopped dates work too. (The soft Medjool dates make it taste almost like caramel apples) I get my dates at Costco.

Pulse until the nuts are chopped well, but not too fine.

If you blend too long, it will get soft and become nut butter.

Take the mixture out of your blender and add some of these optional ingredients.

***UPDATE 2/27/2023

I have found a new chopper that I absolutely love for chopping nuts.

Cinnamon to taste ( a couple of teaspoons)
Chia Seeds (which are chuck full of nutrition) check out this site for more info
Ground Flax Seeds are good and good for you.
Dried Unsweetened Coconut
Raw Sesame Seeds

I like to make a bunch and put it in a zip bag or container and keep it in the freezer for the rest of the family to eat during the week.

Add a Cored Apple to your blender.

Pulse until chopped well.

A SIMPLE cheese grater works nicely too, or you can use this handy device that is great for chopping fruits and veggies.

Add some plain YOGURT, CHOPPED STRAWBERRIES, BLUEBERRIES, CHOPPED BANANA or whatever else your heart desires.

Top with a little grade B pure maple syrup.

(Grade B has not been stripped of the many beneficial minerals and nutrients) I prefer the taste of it over the grade A.

LEARN HOW TO EASILY MAKE YOUR OWN GREEK YOGURT HERE.

The nut mix in itself can be a breakfast entree. Pour milk, nut milk, rice, oat milk or soy milk over the top for a non-grain cereal option.

It’s almost like dessert for breakfast.

Muesli: A Breakfast Recipe Super Star

An easy to make grain free breakfast. Yummy oats, nut mix, berries and yogurt or nut milk make a hearty meal to start your day.

Prep Time10 min
Total Time10 min
Serving Size4 Servings

Course
- Breakfast
Cooking Method
- Blender

Ingredients

- Raw, (if at all possible) Unpasteurized Almonds- 1 cup
- A couple handfuls of Walnuts- 1 cup
- About a 1/2 cup of Old Fashioned Rolled Oats
- A few Soft Medjool dates (with the pits removed) or pre-chopped dates work too. (The soft Medjool dates make it taste almost like caramel apples) I get my dates at Costco.

INSTUCTIONS

1

PULSE nuts, oats, and dates UNTIL THE NUTS ARE CHOPPED WELL, BUT NOT TOO FINE. If you blend too long, it will get soft and become nut butter.

2

TAKE THE MIXTURE OUT OF YOUR BLENDER AND ADD the other ingredients.

3

Add the apple to the blender and pulse to chop. Or chop with knife, veggie cutter or grater.

4

ADD SOME PLAIN YOGURT, CHOPPED STRAWBERRIES, BLUEBERRIES, CHOPPED BANANA OR WHATEVER ELSE YOUR HEART DESIRES.

5

Add some plain YOGURT, CHOPPED STRAWBERRIES, BLUEBERRIES, CHOPPED BANANA or whatever else your heart desires.

6

TOP WITH A LITTLE GRADE B PURE MAPLE SYRUP. (GRADE B HAS NOT BEEN STRIPPED OF THE MANY BENEFICIAL MINERALS AND NUTRIENTS) I PREFER THE TASTE OF IT OVER THE GRADE A.

7

The nut mix in itself can be a breakfast entrée. Pour milk, nut milk, rice, oat milk or soy milk over the top for a non-grain cereal option.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

breakfast ideas breakfast recipe grain free Greek Yogurt healthy eating nuts and seeds breakfast

Hard Boiled Eggs in the INSTANT POT

I am so EGGScited to share with you another way to use the Instant Pot. Making up a batch of hard boiled eggs just got easier using the Instant Pot. Not that it is real tough to boil an egg, and you will only save around 3 minutes, there ARE some great benefits by using this 7 in 1 pressure cooker to cook eggs.

1- You can cook a lot more eggs in less time

2- No babysitting required. Once you begin the process you can go do other things.

3- There is no green or grey ring around the yolk. Usually caused by overcooking.

4- They are easy to peel.

All you need is

Instant Pot If you don’t have one, I hope you seriously think about it. This baby is great for a lot more things than eggs, trust me!
Eggs
1 cup water
steam basket or rack

This is what you do

Place steamer basket or interior rack in the pot. Gently place the desired amount of eggs in. You can get up to 16 large eggs in the pot.

Add 1 cup water

Choose [manual]

Reduce time to 7-8 minutes

This time will give you a soft firm yolk. If you want them cooked more, simply add 1 minute. If you want them more runny, reduce by 1 minute. It’s all up to your liking. After the first batch, you will have a good idea of what you like.

When the buzzer goes off, let it sit for 2 minutes.

What I love about the Instant Pot, is that you can tell how long it has been sitting after the buzzer goes off. In this case, wait for it to say L2:00. Then manually release whatever pressure is left by pressing the pressure valve away from you.

Place the eggs in a bowl of very cold water.

Let them sit in there for 5 minutes. You can either eat them right away or store in the fridge for up to one week.

If you are storing your eggs, I do recommend peeling them before you store them. This will make them much easier to peel.

Place the cooked eggs in a zip bag with a paper towel in the refrigerator and you have a protein packed nugget at your fingertips.

Boiled eggs are great for

breakfast
added to a salad
eaten plain for a healthy snack
tossed in stir fried rice
sliced on bread for yummy sandwich
chopped,added to tuna and a little mayo for an egg salad

However you eat your eggs, I hope you enjoy making a batch of hard boiled eggs up in the Instant Pot.

Feel free to share some of your great hard boiled egg ideas with the rest of us.

Enjoy your day!

Hard Boiled Eggs in the INSTANT POT

Jan Howell

Making hard boiled eggs in the Instant Pot is a snap.

Prep Time2 min
Cook Time8 min
Total Time10 min

Course
- Breakfast
- Salad
- Snack

INGREDIENTS

- raw eggs
- 1 cup water

INSTUCTIONS

1

Place steamer basket or interior rack in the pot. Gently place the desired amount of eggs in. You can get up to 16 large eggs in the pot.

2

Add 1 cup water

3

Choose the (MANUAL) button and adjust time down to 7-8 minutes.

This time will give you a soft firm yolk. If you want them cooked more, simply add 1 minute. If you want them more runny, reduce by 1 minute. It’s all up to your liking. After the first batch, you will have a good idea of what you like.

4

Place the eggs in a bowl of very cold water.

Let them sit in there for 5 minutes. You can either eat them right away or store in the fridge for up to one week.

If you are storing your eggs, I do recommend peeling them before you store them. This will make them much easier to peel.

Place the cooked eggs in a zip bag with a paper towel in the refrigerator and you have a protein packed nugget at your fingertips.

Boiled eggs are great for

breakfast
added to a salad
eaten plain for a healthy snack
tossed in stir fried rice
sliced on bread for yummy sandwich
chopped,added to tuna and a little mayo for an egg salad

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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INGREDIENTS

INSTUCTIONS

Jan Howell

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All you need is

This is what you do

Boiled eggs are great for

Hard Boiled Eggs in the INSTANT POT

Making hard boiled eggs in the Instant Pot is a snap.

INGREDIENTS

INSTUCTIONS

Jan Howell

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Connect:

Jan Howell

Related Posts