Egg Bites in the Instant Pot®

Egg Bites in the Instant Pot®

Recipe by mary k from allrecipes.com

Breakfast 40 Mins.

Ingredients

4

4 servings

  • 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

Instructions

  • 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.

Nutritional Facts

Per 4 servings

  • Calories: 349
  • Carbohydrate: 3g
  • Fat: 27g
  • Protein: 25g
  • Sugar: 1g

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