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Instant Pot Egg Bites

Instant Pot Egg Bites Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 332
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • ½ cup full‑fat cottage cheese
  • 1 cup shredded Gruyère cheese
  • ¼ cup cooked crumbled bacon
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Cooking spray or oil

Method
 

  1. Combine eggs, cottage cheese, salt, and pepper in a blender. Blend on high 30 seconds until smooth. Pour into a liquid measuring cup.
  2. Coat a 7‑well silicone egg bite mold with cooking spray. Divide Gruyère and bacon among wells, then pour egg mixture in until each well is three‑quarters full. Cover mold with foil.
  3. Add 1 cup water to Instant Pot. Place mold on trivet and lower into pot. Secure lid, set valve to sealing, and pressure cook on high for 9 minutes. Allow a full 10‑minute natural release, then vent any remaining steam.
  4. Lift mold out and let bites cool 2‑3 minutes. Run a knife around edges, pop bites out, and serve warm.

Notes

Cook time includes the time the pot needs to pressurize and the natural release. For a slightly softer center, reduce pressure cook time to 8 minutes. A foil lid is essential to keep condensation off the eggs while they cook.