Tamed Jalepeno Egg Bites Recipes

Steps:

• Spray the Egg Bite Mold (available on Amazon) with oil. Put 2 slices of Jalapenos into each cup.
• Break the eggs into a blender. Add cheeses, sour cream and Jalapeno peppers to the mix. Blend on high until completely blended and smooth.
• Pour the mix into the molds until full. Take a tiny fork and make sure the slices of jalapenos stayed on the bottom.
• Place the mold onto the wire rack from your Instant Pot. Carefully cover with foil to seal out any water from dripping into the eggs.
• Pour 2 cups of water into your Instant Pot. Very carefully set the trivet with the eggs on it, into the pot.
• Close the lid. Set the Instant Pot to 'STEAM' and change the time to 8 minutes on HIGH Pressure.
• At the end of the cycle, turn the pot OFF. Let it naturally release for 7 minutes or longer. Carefully (it's hot!) Remove the egg tray from the pot. If it's still hot, let it cool for another 5 minutes.
• Lay a plate over the mold and flip it over so the eggs can settle onto the plate. Shake a little Braggs Sprinkle Seasoning on the tops if desired.
• Serve with a splash of Frank's RedHot Chili Lime Sauce if you like more spice. (The tamed jalapenos are tangy but not HOT so you may want to add more heat)

Steps:

• In a large bowl, combine the bread crumbs, cheddar cheese, eggs, ½ teaspoon of salt, and ½ teaspoon of pepper, and mix well.
• Grease a 24-cup mini muffin tin with nonstick spray and fill each cup with a heaping tablespoon of the bread crumb mixture. Press into the pan firmly to form wells. Set aside.
• In another large bowl, combine the cream cheese, bacon, diced jalapeños, the remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper.
• Preheat oven to 375°F (190°C).
• Fill the bread crumb wells with a 2 tablespoons of the cream cheese mixture. Top each cup with a bit of shredded cheddar and a jalapeño slice.
• Bake for 10 minutes, or until the cups are golden brown.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F.
• Mix the cream cheese, Parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10 to 15 minutes, until golden brown. Serve warm.