Fluffy Egg Bites

By: The Instant Pot College Cookbook by Julee Morrison

Fluffy Egg Bites
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Cooking tip: If you don’t have a silicone egg bite molds, you can use silicone cupcake liners."]
cuisine icon Keywords
30-60 min, 4 servings, breakfast, contributed, cook 8 min, crumbled cooked bacon or sausage, easy, fine sea salt, gluten free, heavy cream, large eggs, modern, prep 10 min, pressure cook, shredded monterey jack cheese, small-curd cottage cheese, The Instant Pot College Cookbook by Julee Morrison, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
8 min

serving icon Servings
4 servings
Ingredients
  • 1/4 cup crumbled cooked bacon or sausage
  • 4 large eggs
  • 3/4 cup Shredded Monterey Jack cheese
  • 1/2 cup small-curd cottage cheese
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1 cup Water
Instructions
  • Divide the crumbled bacon or sausage (if using) between the silicone egg bite molds. In a medium mixing bowl, whisk together the eggs, shredded cheese, cottage cheese, cream, and salt. (Alternatively, you can blend these ingredients in a blender.)
  • Divide the egg mixture between the molds. Cover the molds with aluminum foil.
  • Pour the water into the inner cooking pot and place a trivet in the bottom. Place the molds on top of the trivet. Lock the lid, select Steam, and set the time to 8 minutes. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
  • Unlock and remove the lid. Remove the silicone molds from the pot. Allow the eggs to rest in the mold for 2 minutes before removing.
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