EGG BITES IN THE INSTANT POT®

Egg Bites in the Instant Pot® image

Instant Pot® recipe for egg bites.

Provided by mary k

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

nonstick cooking spray
4 slices cooked and crumbled bacon
⅔ cup shredded cheese
½ cup cottage cheese
¼ cup half-and-half
4 large eggs
1 pinch salt

Steps:

Spray egg molds with nonstick cooking spray. Sprinkle crumbled bacon into the molds.
Combine shredded cheese, cottage cheese, half-and-half, eggs, and salt in a blender; process until smooth. Divide mixture equally amongst the molds, filling each about 3/4 full. Cover with foil, wrapping tightly around the edges of the molds.
Pour water into the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select steam setting according to manufacturer's instructions; set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
Hold the mold over a wire rack and gently push egg bites out. Serve immediately or cool and store in the refrigerator for up to 1 week.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 2.5 g, Cholesterol 251.7 mg, Fat 26.5 g, Protein 24.8 g, SaturatedFat 13.7 g, Sodium 758.6 mg, Sugar 0.7 g