Recipes. Dash Egg Bite Maker

Makes 8-10 egg bites

bacon, broccoli, cheddar

Egg Bites

Makes 8-10 egg bites

Ingredients:

2 florets cooked broccoli

2 cooked and crumbled bacon slices

4 large eggs

2 tbsp cottage cheese

2 tbsp shredded cheddar cheese pinch of salt pinch of ground pepper

Directions:

1.

Combine eggs, cheddar cheese, cottage cheese, salt, and pepper in a bowl or blender. Whisk or blend until fully combined.

2.

Add one Silicone Cup full of water to the Heating Plate of the Egg Bite Maker.

3.

Spray the inside of the Silicone Cups with a nonstick cooking spray so that the egg bites release cleanly. Add broccoli and bacon to the bottom of the

Silicone Cups, then pour in the egg mixture so that the Silicone Cups are ¾ full.

4.

Plug in the Egg Bite Maker and cook the egg bites for 12-15 minutes.

∙ 22 ∙

tomato feta

egg bites

Makes 8-10 egg bites

Ingredients:

¼ cup diced tomatoes

¼ cup crumbled feta cheese

4 large eggs

2 tbsp cottage cheese pinch of salt pinch of ground pepper

Directions:

1.

Combine eggs, cottage cheese, salt, and pepper in a bowl or blender.

Whisk or blend until fully combined.

2.

Add one Silicone Cup full of water to the Heating Plate of the Egg Bite Maker.

3.

Spray the inside of the Silicone Cups with a nonstick cooking spray so that the egg bites release cleanly. Add diced tomato and feta to the bottom of the

Silicone Cups, then pour in the egg mixture so that the Silicone Cups are ¾ full.

4.

Plug in the Egg Bite Maker and cook the egg bites for 12-15 minutes.

∙ 23 ∙

∙ 24 ∙

fiesta

egg bites

Makes 8-10 egg bites

Ingredients:

¼ cup tomato, diced

¼ cup onion, diced

¼ cup bell pepper, diced

1 tbsp hot sauce

4 large eggs

2 tbsp cottage cheese pinch of salt pinch of ground pepper

Directions:

1.

Combine eggs, cottage cheese, salt, and pepper in a bowl or blender.

Whisk or blend until fully combined.

2.

Add one Silicone Cup full of water to the Heating Plate of the Egg Bite Maker.

3.

Spray the inside of the Silicone Cups with a nonstick cooking spray so that the egg bites release cleanly. Add diced tomato, onion, and bell pepper to the bottom of the Silicone Cups, then pour in the egg mixture so that the Silicone

Cups are ¾ full.

4.

Plug in the Egg Bite Maker and cook the egg bites for 12-15 minutes.

∙ 25 ∙

egg bite

Breakfast burrito

Makes 2 breakfast burritos

Ingredients:

8 Fiesta Egg Bites

1 cup cooked black or pinto beans

½ cup shredded cheese

¼ cup salsa

2 (10”) flour tortillas

½ avocado

1 tbsp cilantro, shredded

Directions:

1.

Cook 8 Fiesta Egg Bites following the recipe on page 25.

2.

Lay flour tortillas on a flat surface. Add beans to the center of the tortilla in a line, along with four egg bites per tortilla. Dice avocado and add along the line of egg bites. Sprinkle on shredded cheese.

3.

Roll the tortilla by folding the top and bottom in, then wrapping the sides in.

4.

Grill to heat if desired. Garnish with salsa and shredded cilantro.

∙ 26 ∙

veggie

egg white bites

Makes 8-10 egg bites

Ingredients:

¼ cup spinach

¼ cup diced onion

¼ cup diced mushroom

¼ cup diced pepper

2 tbsp cottage cheese

4 large egg whites plash olive oil pinch of salt pinch of ground pepper

Directions:

1.

Add a splash of olive oil to a sauteé pan on the stovetop. Sauteé spinach, onion, pepper, and mushroom over medium heat for 3-4 minutes.

2.

Combine egg whites, cottage cheese, salt, and pepper in a bowl or blender.

Whisk or blend until fully combined.

3.

Add one Silicone Cup full of water to the Heating Plate of the Egg Bite Maker.

4.

Spray the inside of the Silicone Cups with a nonstick

5. cooking spray so that the egg bites release cleanly. Add ingredients to the bottom of the Silicone Cups, then pour in the egg mixture so that the Silicone Cups are ¾ full.

Plug in the Egg Bite Maker and cook the egg bites for 12-15 minutes.

C h e f Ti p!

Spraying Silicone Cups with oil or cooking spray helps egg whites release more easily

.

∙ 27 ∙

egg bite

Caramel Custard aka Flan!

Makes 10 custards

Ingredients:

3 tbsp white sugar, divided

1 cup whole milk

4 large egg yolks, at room temperature

1 tsp vanilla extract fresh raspberries, for garnish, optional

Directions:

1.

Add one Silicone Cup of water to the Heating Plate of the Egg Bite Maker.

2.

Line up the four Silicone Cups on the counter. In a small saucepan, moisten 2 tbsp of the sugar with 1 tbsp water; do not stir. Over medium-high heat, boil until the sugar mixture turns amber and just begins to smell burnt. Immediately divide the hot caramel among the four cups. Be VERY careful, the sugar is extremely hot.

3.

In a microwavable cup or small pot, heat the milk until steaming. In a small bowl, whisk the egg yolks, 2 tbsp sugar, and vanilla together. While whisking, pour in a little hot milk. Still whisking, add the remaining milk.

∙ 28 ∙

4.

Place the Silicone Cups in the Egg Bite Maker. Spoon in the custard mixture so the Silicone Cups are nearly full.

5.

Plug in the Egg Bite Maker and cook the custards for 12-14 minutes. Unplug, and with tongs, lift the lid of the Egg Bite Maker. Let the custards sit for 2 minutes. Lift the Silicone Cups by the handle and place them onto a plate. Cool the custards for 10 minutes. Run a thin butter knife blade around the inside of each Silicone Cup. Unmold the custards onto dessert plates.

6.

Replace the Silicone Cups in the Egg Bite Maker. Fill the Silicone Cups with the custard mixture, bake, cool and unmold the custards as above.

7.

Just before serving, garnish with some raspberries.

Note:

Do not leave the pot of boiling sugar unattended. Keep young children and pets away from the stove while making the caramel.

Lemon

Cheesecake Bites

Makes 10 cheesecakes

Ingredients:

4 two-cracker sheets of graham crackers

3 tbsp unsalted butter, melted

8 oz cream cheese, at room temperature

¼ cup sugar

3 tablespoons sour cream

1 large egg

1 tsp grated lemon zest

¼ tsp vanilla extract

Directions:

1.

Add one Silicone Cup full of water to the Heating Plate of the Egg Bite Maker.

2.

Lightly spray the inside of the Silicone Cups with a nonstick cooking spray so that the cheesecake bites release cleanly.

3.

For the crust, in a food processor, whirl the graham crackers until they are fine crumbs. Transfer the crumbs to a mixing bowl. Add the butter, working it in until the mixture resembles moist sand and clings together when pressed between your fingers. Set aside. Wipe out the food processor bowl.

4.

For the filling, in a food processor, whirl the cream cheese and sugar until

∙ 30 ∙ blended, then blend in the sour cream and lemon zest. Add the egg and vanilla and blend again. Fill each Silicone Cup with cheesecake mixture to just below the rim. Tap the filled cup on the counter to eliminate air bubbles.

5.

Measure about 1 tbsp of buttery crumbs, press until they cling together then place onto the top of filled cup. Repeat to fully cover cream cheese mixture in all the cups.

6.

Cut foil into 4x4” pieces, coat lightly with nonstick cooking spray. Wrap cups in foil, pinching to tuck it tightly around the sides.

7.

Plug in the Egg Bite Maker and cook the cheesecake bites for 12 minutes.

8.

Remove the foil and let the cheesecake bites sit for 5 minutes. Run a thin knife around inside cups then unmold. Cool cheesecake bites for 15 minutes.

Refrigerate for 30 minutes to firm cheesecake bites.

∙ 31 ∙

Oreo

®

Cheesecake Bites

Makes 12 cheesecakes

Ingredients:

5 Double Stuf Oreo

®

cookies (see note)

8 oz cream cheese, at room temperature

¼ cup sugar

2 tbsp sour cream

1 large egg

¼ tsp vanilla extract

Directions:

1.

Add one Silicone Cup full of water to the Heating Plate of the Egg Bite Maker.

2.

Lightly spray the inside of the Silicone Cups with a nonstick cooking spray so that the cheesecake bites release cleanly.

3.

To make the crust, whirl the Oreo® cookies in a food processor until they are fine crumbs that cling together when pressed between your fingers. Set aside.

Wipe out the food processor bowl.

∙ 32 ∙

4.

To make the filling, in the food processor, whirl the cream cheese, sugar, and sour cream until blended. Add the egg and vanilla and whirl until the filling is smoothly blended.

5.

Fill each Silicone Cup with cheesecake mixture to just below the rim. Tap the filled cup on the counter to eliminate air bubbles.

6.

Measure about 1 tablespoon of crumbs, press until they cling together then place onto the top of filled cup. Repeat to fully cover cream cheese mixture in all the cups.

7.

Cut foil into 4x4” pieces, coat lightly with nonstick cooking spray. Wrap cups in foil, pinching to tuck it tightly around the sides.

8.

Plug in the Egg Bite Maker and cook the cheesecake bites for 12 minutes.

9.

Remove the foil and let the cheesecake bites sit for 5 minutes. Run a thin knife around inside cups then unmold (use a butter knife or a plastic knife so as not to damage the Silicone Cups). Cool cheesecake bites for 15 minutes.

Refrigerate for 30 minutes to firm cheesecake bites.

Note:

If using regular Oreo

®

cookies, use 6 cookies and add 1 to 2 tablespoons melted unsalted butter, enough for the crumbs to cling together when pressed between your fingers.