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Updated: Jan 12

Shaka Bruh!


Sorry, I had to say it, these breakfast burritos are the bomb in more ways than one. Bomber, in case you didn't know is surfer lingo for something large. In this case these Bomber Breakfast Burritos made with one of my new favorite instantpot accessories.


The easiest bacon and egg breakfast burrito ever


I love breakfast burritos but found that my usual egg bites where a little too bulky to use. Normally I would cut them into smaller pieces to make rolling the burrito easier and if it weren't for my wife I would have continued on like this, blissfully ignorant of a better way.


My wife is a huge fan of breakfast bars, but the store bought ones contain a ton of chemicals and are a little on the pricier side of things. So she started making her own using silicon baking molds. These molds are great for this sort of thing and one day, after being a little too lazy to do the dishes and wanting some eggs, I decided to see if her silicon molds would work in the instantpot. Not all molds are made the same so this was a risky move, but it paid of in a big way!


Just take a look a these beautiful bomber burritos, I say bomber because each "bar" is about one egg, so the calories can add up quick, Using a low carb tortilla like those from La Tortilla Factory can help with that. These may be the best burritos I've ever made, so easy and so good! The mold size is perfect for the average tortilla and since all the ingredients are already in the bites it means just a adding you extras and rolling up, I like to use a little Tapatio in my breakfast burritos but that is entirely up to you.


For these you will need:

4 large eggs

2 ounces of cooked bacon

a pinch of salt and pepper

1 once of cheese of your choice, I went with shredded Chihuahua cheese


Blend the cheese and eggs together until thoroughly scrambled, place bits of bacon into the mold. You cold blend the bacon with the eggs but I like the bacon to be a little chunky, you want to feel it when you bite into the burrito.


This next part is very tricky and i recommend a tool to fill the molds. Our old confectionery funnel worked perfectly, once the molds are filled, leave a little room for the eggs to expand as they cook, pop them into the instant pot and get ready to have your mind blown.



Once they are done, roll them up in your favorite brand of tortilla, I use La Tortilla Factory because I'm trying to reduce my carbs, and enjoy!



  • Michael

Updated: Jan 12

I've been toying with this recipe for a while now. The goal was to somehow incorporate what I love about spam musubi with into an egg bite with out using rice or spam. Not that there is anything wrong with either, I just wanted the challenge. The following is what happens when you try and experiment with a seasoning that can be very difficult to pair.

But first a little about Furikake. Furikake is to Japan what salt and pepper is to the wrest of the world. It consists of lightly roasted seaweed flakes and usually sesame seeds, sometimes a little powdered wasabi and if you are feeling very adventurous, flakes of dried tuna. It is a very special season that you will find any basically any rice dish in Japan and most of Asia.


The problem is, it seems like this was created specifically for Rice. It makes sense, Rice is a filler food that doesn't have a lot of its own flavor. I've seen all sorts of attempts at trying to include it into western dishes. I've seen Furikake burgers, nachos, a furikake carnitas recipe that was actually pretty good. The point is, this is very hard to do and I think eggs can be a good choice for those wanted to use it a new ways


You can't cook you egg bites for the standard 8 minutes that I normally go with, that leaves the a little too firm, I'd recommend going with 5. You'll need:


4 eggs

2 tbsp Furikake seasoning

a cured meat, I went with prosciutto because it had some extra laying around.

egg bite molds


Blend the eggs until they have a nice creamy look, you want the extra fluffiness. Sprinkle in the furikake and gently mix with the eggs, you don't want to blend it all at once otherwise your furikake will get shredded and you don't want that. Pour it into your molds and cook for 5-6 minutes with a natural pressure release.

Now the fun part, you don't have to do this if you don't want to. Take the now fluffy and mysteriously spicy eggs and spread them over a sheet of Nori seaweed, shinny side up! Take your cured meat and and lay it on top of the eggs. Roll it all up, let it sit for a few minutes to allow the Nori to adhere and slice into little rolls. These make a great snack for the beach!

Enjoy

-Michael

  • Michael

Cahill Creamery in Ireland has been making cheeses for over half a century and the one you have probably seen and been too scared to try is one of my favorite cheeses of all time. Their Irish Porter cheese looks like something you would want to avoid at first, the rich dark veins of Irish porter that give it an almost head cheese like appearance that transfers to your egg bites and gives them a "gooey" appearance that makes eating them fun!

For this recipe you'll need 4 eggs, 1 tblspoon of melted butter (to give it even more decadence!) and 2 ounces of Cahill Irish Porter. To give my eggs the Starbucks like texture I want I melt butter and blend it with the eggs to create an almost batter like experience. If you're not a fan of butter you can also use ricotta cheese. Pour the mixture into you egg bite molds and pop them into your instant pot at high preasure for 8 minutes and allow the steam to release naturally. Serve with some hearty toast and a pint of the Guinness for your very own Irish Breakfast