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–+ servings
Instant Pot Egg Bites

Instant Pot Egg Bites

These silky, perfectly portioned egg bites rival your favorite coffee shop version. They're easy to make ahead and great for busy mornings.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 7 pieces
Calories 99 kcal

Equipment

  • Instant Pot
  • silicone egg bite mold
  • blender
  • trivet

Ingredients
  

  • 4 Large Eggs
  • 1/2 cup Cottage Cheese
  • 1/2 cup Shredded Gruyere Cheese
  • 4 slices Bacon, cooked and crumbled
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
  • Nonstick Cooking Spray
  • 1 1/2 cups Water (for the pot)

Instructions
 

  • Add the eggs, cottage cheese, salt, and black pepper to a blender. Blend on high for about 30 seconds until the mixture is completely smooth with no lumps remaining.
  • Spray a 7-cup silicone egg bite mold generously with nonstick cooking spray. Divide the crumbled bacon and shredded gruyere cheese evenly among the cups.
  • Pour the blended egg mixture over the bacon and cheese, filling each cup almost to the top but leaving a tiny bit of room. Cover the mold tightly with aluminum foil.
  • Pour the water into the Instant Pot and place the trivet inside. Set the egg bite mold on top of the trivet. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
  • When the cook time is done, let the pressure release naturally for 5 minutes, then carefully turn the valve to venting to release any remaining pressure. Remove the lid and carefully lift the mold out using the trivet handles or silicone tongs.
  • Remove the foil and let the egg bites cool in the mold for about 5 minutes. Gently pop them out onto a plate and serve warm.

Nutrition

Serving: 1servingCalories: 99kcalCarbohydrates: 1gProtein: 8gFat: 7g
Keyword easy breakfast meal prep, instant pot egg bites, pressure cooker egg bites, Starbucks egg bites
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