I make a similar dish called egg bites. I cook them in an instant pot using a silicon mold set on a trivet. I've also done them sous vide in lightly greased canning jars with lid on.

That sounds interesting. I would be interested in seeing pictures the next time you do it.

Will do. Probably tomorrow morning.

I just put them into the instant pop for 9 minutes then a 10-minute natural vent.

I over filled the mold, used jumbo eggs instead of large.

I have an IP and molds and have never made these, I have made these in the microwave in a mug. You can use 2 jumbo eggs in a mug. I may have to break out the big IP and the mold and try them.
 
 I bought the 8qt IP because my first was a 5qt Wolfgang Puck. Te decided I like the IP better and bought the 3qt, it is a nice size for 2 people.

I would imagine the oven would just give a little browning to the tops over the IP or microwave.

30 minutes in an oven versus 19 minutes in an InstaPot. I would have thought the InstaPot would be much faster.

Hughver, what did you put in your egg bites?

This is a green shakshuka. It includes Brussel sprouts, kale, spinach, zucchini, onions garlic, and feta cheese, along herbs and spices.

It turned out to be another keeper.

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Decided to go Cajan and made red beans and rice with andouille sausage. It was great but pretty rich. That's is why the small portion.

It was supposed to be dinner but I don't think I could eat a huge plate of it.

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I do red beans and rice frequently, but always as a main meal. I use andouille and ham hocks. It is served with India relish. Growing up, my mom used pickled pork for protein. 

I do red beans and rice frequently, but always as a main meal. I use andouille and ham hocks. It is served with India relish. Growing up, my mom used pickled pork for protein.

Several years ago, my wife and I vacationed in Louisiana while I was recovering from a broken hip. We attended a Cajan and Creole cooking school one night hosted by a prominent local chef.

The chef cooked a multicourse meal while we sat in front of the stove. It ended with a group dinner for the small group in attendance (I think it was limited to 6 people).

The amount of butter that went into the dark roux was obscene. The chef was obsessed with butter. It was in everything, except the stuff that used light roux, where the butter was replaced by oil.

I ate a lot of red beans and rice, gumbo, jambalaya and red fish. The food was great, but I could not eat that way very much.

I had intended the red beans and rice to be a main dish but it was much too rich for me. I could handle a side dish sized portion. It was very tasty.

Sorry, not to be critical or judgmental but we from SW Louisiana spell it Cajun, not Cajan.

Sorry, not to be critical or judgmental but we from SW Louisiana spell it Cajun, not Cajan.

It was a typo.

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Hughver, what did you put in your egg bites?

Eggs, cottage cheese, bacon, ham, cheddar cheese, S&P. 4eggs, 1/3 cup cottage cheese 1/4 cup chopped ham & bacon, 1/4 cup cheddar cheese. I put eggs and cheeses in blender before pouring into mold. I put ~1tsp. H&B into mold before egg mixture.

I had to post this one in both the Mexican food thread and here. This is a staple when I smoke beef chucks, which I do a lot.

I smoked a couple more beef chucks last night. That means shredded beef chuck and eggs, my version of machaca and eggs.

This is a simple recipe with shredded beef, onions, red and green bell peppers, tomato, mild green chiles and eggs.

I think this one was a bit more balanced than usual. I cut down the amount of shredded beef. More does not always mean better.

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I had some guacamole left over from air fryer taquitos and decided that a breakfast burrito was warranted.

I diced a russet potato and cooked it in a pan with green chiles, red and green bell peppers, onions and thick sliced bacon.

Chile powder and cumin were added to the eggs.

Finally, queso quesadilla cheese was added and the burrito was rolled.

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Looks very good, I'll have to give it a try. I do breakfast Quesada’s occasionally.