Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds.
Grease two silicone food molds with olive oil or coconut oil. Sprinkle the sundried tomatoes and basil in the bottom of each cup. Fill each cup about 3/4 of the way full.
Cover the silicone molds tightly with foil. Add 2 cups of water to the Instant Pot insert and place the trivet on the bottom of the pan. Carefully stack the molds on top of the trivet slight off set so that the cups are not directly on top of each other.
Cook on high pressure using the steam function for 8 minutes. Let the pressure naturally release. This took about 10 minutes. Remove the silicone molds and let cool. The sous vide eggs rose a little while cooking but settled as it cooled. Remove the foil and pop the sous vide eggs out of the mold. Store in an air tight container for up to 1 week in the refrigerator. Microwave for 30 seconds when ready to eat.
For the oven, prepare as directed in recipe and pour into greased mini-muffin tin. Cook at 375 degrees for 20 minutes with a casserole dish of water on the shelf below. More tips are in the post above.
-You can also make the sous-vide eggs in small mason jars or silicone cupcake liners. However, you might be able to fit 14 cups in the Instant Pot and will need to cut the recipe in half.-The sous vide eggs can be frozen! To reheat wrap in a paper towel and microwave for a minute and a half to two minutes.-If you would like a tray of plain sous vide eggs, omit the 1/4 sundried tomatoes and 2 tbsp basil.21 Day Fix Container Counts for two egg bites: 3/4R, .5B - I don't count the green since it's 1/7th of a green container :) Weight Watchers Smart Points: 3 Blue Plan Points for every two egg bites if you use low fat greek yogurt and low fat cottage cheese. Use no oil sun dried tomatoes for WW recipes!