Fluffy Egg Bites

By: The Instant Pot College Cookbook by Julee Morrison

The menu at America’s favorite chain coffee shop (ahem, you know which one I’m talking about) does not disappoint. The cost, however, adds up quickly. By skipping the store-bought option, both you and your wallet will be full. Make a batch of these egg bites to eat throughout the week; they reheat nicely in a microwave. If you have a blender, the results are spectacular, but no one will complain if you just use a whisk.

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free, Vegetarian

Cooking Technique

Pressure Cook

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 Time

10 min

Cook Time

8 min

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.

Notes