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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