Ingredients

The following ingredients have 4 Servings
  • 4 large eggs
  • ½ cup cottage cheese
  • ½ cup shredded gruyere
  • ¼ cup cooked bacon (finely diced)
  • salt and pepper (to taste)
  • 4 large eggs
  • ½ cup cottage cheese
  • ½ cup shredded cheddar
  • ¼ cup bell peppers (finely diced)
  • ¼ cup spinach (roughly chopped)
  • salt and pepper (to taste)

Instruction

  • Add eggs and cheeses to blender and blend until smooth.
  • Add in mix-ins, a pinch of salt and pepper, and give a few quick pulses so that the mix-ins are combined into the batter.
  • Pour egg batter into egg bites mold, filling them three-fourths full. You may have a little egg batter left over. Don’t fill more than three-fourths of the way up because the eggs need room to rise as they cook.
  • Pour 1 cup of water into your Instant Pot (this is the amount needed for a 6 quart Instant Pot, you may need to adjust accordingly if you are using a larger or smaller model). Place trivet that comes with the Instant Pot inside your pot.
  • Carefully place egg bites mold into the Instant Pot, so that it sits on top of the trivet. Place silicone lid over egg bites. Seal your Instant Pot.
  • Set it to steam mode, 8 minutes. When Instant Pot is done, allow it to naturally release for 10 minutes. The eggs will continue to cook and set during this time so you do not want to force a quick release.
  • After 10 minutes, you can do a quick release. Use trivet handles to lift egg mold out. Eggs will initially be puffy but will sink back down as they cool.
  • Allow eggs to cool for about 10 minutes before attempting to remove them. The eggs should still be hot to the touch, but will be more set and stable and should pop out easily with the help of the tool provided with the egg bite molds.