Weight Watchers Egg Bites
These Weight Watchers Egg Bites are so easy to make in the Instant Pot! Healthier than the Starbuck's Sous Vide egg bites, these are great for meal prep and on-the-go breakfasts!
Servings: 7
Calories: 157kcal
Equipment
- Instant Pot 6 qt
- Egg Bite Molds
- Sealing Rings
Ingredients
- 6 eggs
- 1 cup cheddar cheese shredded, fat free (optional)
- ¾ cup cottage cheese fat free
- ¾ cup Greek yogurt fat free, plain
- ½ cup sun dried tomatoes in water
- ¼ cup basil chopped
Instructions
Instant Pot
- Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on high for 30 seconds until well mixed and frothy. 6 eggs, 1 cup cheddar cheese, ¾ cup cottage cheese, ¾ cup Greek yogurt
- Spray two silicone egg molds with cooking spray and place one sun-dried tomato and a sprinkle of basil in the bottom of each cup. Fill each cup about ¾ of the way full with egg mixture. Tightly cover the molds with aluminum foil. ½ cup sun dried tomatoes, ¼ cup basil
- Add 1 cup of water to your Instant Pot then place a trivet in the bottom. Stack your molds on the trivet.
- Close and lock the lid and turn the pressure release valve to sealing. Select Pressure Cook (high) and set the timer for 8 minutes.
- Once the cook time is complete, allow the pressure to release naturally. Once the pressure valve drops remove the lid and carefully remove the molds and aluminum foil. Allow the egg bites to cool on the counter or refrigerator before removing egg bites. Store egg bites in the fridge for up to a week.
- Microwave for 30-45 seconds when you are ready to eat them.
Oven
- Preheat oven to 375°F
- Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on high for 30 seconds until well mixed and frothy. 6 eggs, 1 cup cheddar cheese, ¾ cup cottage cheese, ¾ cup Greek yogurt
- Spray two silicone egg molds, or a cupcake pan with cooking spray and place one sun-dried tomato and a sprinkle of basil in the bottom of each cup. Fill each cup about ¾ of the way full with egg mixture. ½ cup sun dried tomatoes, ¼ cup basil
- Bake for 20 minutes until lightly browned and fluffy. The egg bites will rise during cooking, but will settle once they are cooled.
- Allow the egg bites to cool before removing egg bites. Store egg bites in the fridge for up to a week.
- To reheat, microwave for 30-45 seconds when you are ready to eat them.
Video
Notes
Weight Watcher Points
Remember these recipes are counted using fat free Greek yogurt and cottage cheese. For a serving of 2 egg bites you’re at:
- Using fat free dairy (Greek yogurt, cheddar cheese and cottage cheese), a serving of 2 egg bites is 0 2025 Plan Points | 0 Points on the 2023 Plan | 3 Blue Plan Points | 5 Green Plan Points | 2 Purple Plan Points
- You can use any filling you choose for these egg bites. I chose sundried tomatoes and basil, but you can use bacon, ham, bell peppers, onions, or omit the vegetables all together. They are truly customizable as long as you keep the base recipe of eggs, cottage cheese and yogurt. Remember to recalculate the points for any substitutions.
- While these are very low in points you can make them even lower by omitting or reducing the amount of cheese.
- If you don’t have the egg bite molds, you can order them here. You can also cook in mini mason jars and ramekins.
- You can easily make these in the oven using a cupcake pan.
- Add salt and pepper to taste when blending the eggs.
- If using dried basil reduce the amount to 1 tbsp and add to the blender with your eggs.
- These work very well for meal prep, and will keep in the freezer for up to two months or the fridge for a week.
Nutrition
Calories: 157kcal | Carbohydrates: 3g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 160mg | Sodium: 263mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 523IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 1mg