Dairy-Free Ranch Egg Bites
Servings 12 egg bites
Equipment
- 1 Instant Pot optional (for Instant Pot variation)
- 1-2 Instant Pot Silicone Egg Mold optional (for Instant Pot variation)
- 1 Instant Pot Wire Rack optional, if egg molds don't have handles (for Instant Pot variation)
Ingredients
- 8 large eggs
- 1/4 cup Whole30-compatible ranch dressing
- 1 tsp garlic salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 ½ cups fillings of choice
Filling Options
- ¾ cup crumbled compatible bacon + ¾ cup compatible sausage
- ¾ cup chorizo + ¾ cup pico de gallo
- ¾ cup finely chopped fresh spinach + ¾ cup frozen or fresh chopped peppers and onions
Instructions
- PREHEAT oven to 425 degrees Fahrenheit. Spray a muffin tin generously with cooking spray.
- COMBINE eggs, ranch, and seasonings in a medium bowl. Whisk together until well combined.
- DIVIDE filling evenly among prepared muffin cups.
- POUR egg mixture into muffin cups, dividing evenly among the cups.
- BAKE at 425 for 15 minutes or until eggs are set.
- TO FREEZE: Store in a sealed container for up to 3 months.
Instant Pot Instructions
- PREPARE as above, but use a silicone Instant Pot mold. Seal top of egg molds with silicone lids that came with the molds or foil, stacking two egg molds on top of each other.
- POUR 1 cup water into the bottom of your Instant Pot.
- PLACE wire rack inside your Instant Pot (if your egg mold does not include a carrier that lifts it off the bottom of the Instant Pot).
- PUT egg molds on top of the rack and seal the Instant Pot.
- COOK on Manual (high) for 8 minutes. After 8 minutes, do not release the steam for 10 minutes (called a “natural release”). After 10 minutes, release the steam and remove the molds.