Ingredients

The following ingredients have 7 Servings
  • 5 large eggs
  • 1/4 cup milk ((I used unsweetened CashewMilk))
  • 7 slices un-cured bacon ((cooked but still pliable))
  • 1 cup grated cheddar cheese
  • 1/8 teaspoon ground black pepper

Instruction

  • Add the eggs, milk, grated cheese, and pepper to a blender and blend until smooth.
  • Spray the egg bites silicone mold with cooking spray or coconut oil. Fold one slice of cooked bacon in half and place in each of the 7 egg mold cups.
  • Divide the egg mixture between the cups.
  • Wrap with foil or place the plastic lid on top of the silicone egg mold. Do not completely secure the lid, just lay it on top.
  • Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet.
  • Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.
  • When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack.
  • Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks.
  • Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month.