Instant Pot Egg Bites
Ingredients
The base mixture
-
4
Eggs
-
½
cup
Cottage Cheese
-
¼
cup
Heavy Cream
-
⅔
cup
Gruyére Cheese, shredded
-
⅛
teaspoon
Pepper
-
2
Tablespoons
Chives, minced
The add-ins
-
3
slices
Cooked Thick Sliced Bacon, chopped
Optional add-ins
-
1
teaspoon
Hot Sauce
-
½
cup
Broccoli, cooked, chopped small
-
½
cup
Tomatoes, deseeded, diced
-
½
cup
Roasted Red Bell Peppers, diced
-
½
cup
Mushrooms, diced
Instructions
- Spray the silicone egg bites mold with cooking spray and set aside.
- Blend the eggs, cottage cheese, heavy cream, Gruyére cheese, pepper, and chives until light and fully incorporated.
- Fill the mold halfway with the egg mixture, add chopped bacon or other add-ins, then top with more egg mixture and remaining bacon.
- Pour 1 cup of water into the Instant Pot and place the mold on a trivet inside the pot, loosely covering it with foil.
- Close the lid and set to sealing position, then cook on high pressure for 8 minutes.
- After cooking, let the pot sit for 8 minutes for natural release, then quick release the remaining pressure.
- Remove the mold from the pot and let it rest for about 4 minutes before serving.
Nutrition Facts (estimated)
Servings
7 Egg Bites
Calories
118
Total fat
8g
Total carbohydrates
2g
Total protein
8g
Sodium
300mg
Cholesterol
186mg
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