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!



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

Sriracha and eggs go together like Trump and Putin. If you have blood pumping through your veins there is a good chance you love Sriracha sauce, even if you've never had it. If you can measure long stretches of your life by the amount of Ramen you were eating, there is a good chance those times also can be measured I'm the amount of hot sauce you put on that very same Ramen.

That was the case for me growing up in Los Angeles, I can remember eating ramen every single day for an entire summer, so naturally I sought out ways to make it better. Hot sauce was my go to until some hero who's name is lost in the ether introduced me to Sriracha Sauce

You have to understand, up until that point I didn't know there were other ways to make things spicy. Tabasco and Cholula were all I know, so what someone put a bottle of Sriracha sauce infant of me, with its weird texture and rooster mascot and foreign writing I thought I was being pranked.

the ingredients for a sriracha egg bite breakfast the ingredients for a sriracha egg bite breakfast
As you can see I make a good breakfast

I am so happy to have been wrong. I'd like to think Sriracha sauce was, in a deeply meta sense, responsible for my interest in food but that sounds too much like a marketing ploy. What I will say is Sriracha became an addiction and once I figured out that weird letters didn't automatically mean nasty food I became way way more adventurous. So its with that in mind (and because the addiction is still real) that I give you these sriracha tinted Swiss cheese egg bites as part of your complete Sriracha breakfast.

Sriracha because...I can't get enough of it (maybe I should get help) and Swiss cheese because...Its what I had in the fridge. I knew it needed cheese to help the texture of the bites (its why Starbucks includes cheese and sour creme in its recipe) and because something had to balance that sweet sweet 'racha sauce. If you've never had Sriracha before, take a chance with these bites. I think they are a little more approchable then Sriracha deviled eggs or Sriracha egg salad.

6 eggs

a good couple squeezes of Sriracha

Swiss cheese (or what ever mild cheese you happen to have)

salt and pepper to taste.

Mix the eggs and Sriracha in a blender (you won't get the right texture unless you really mix up the ingredients). Pour them into you mold of choice. I use these silicon molds in my pressure cooker but you can make it work using a good old fashioned cupcake tray. For pressure cooking set to 9 minutes and let the machine do its thing. Oven baked egg bites should be baked at 350 degrees for 13 minutes.

sriracha egg breakfastsriracha egg breakfast
Sriracha Egg Bites and Avocado

Thank you for reading and enjoy! Also if you're like me and need Sriracha with in arms reach at all times, check out they have what you need!

Thanks for reading!