Instant Pot Egg Bites Recipes

Steps:

• Beat eggs in a medium bowl until yellow and frothy. Add garlic, salt, and pepper.
• Toss spinach, Muenster cheese, and onion together in a small bowl. Divide evenly among the cavities of a silicone egg mold. Pour beaten eggs into each cavity, filling each 3/4 full. Cover mold with aluminum foil.
• Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®). Place egg mold inside. Close and lock the lid, sealing the vent. Select Steam function; set timer for 13 minutes.
• Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes.

Steps:

• Spray egg molds with nonstick cooking spray. Sprinkle crumbled bacon into the molds.
• Combine shredded cheese, cottage cheese, half-and-half, eggs, and salt in a blender; process until smooth. Divide mixture equally amongst the molds, filling each about 3/4 full. Cover with foil, wrapping tightly around the edges of the molds.
• Pour water into the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select steam setting according to manufacturer's instructions; set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
• Hold the mold over a wire rack and gently push egg bites out. Serve immediately or cool and store in the refrigerator for up to 1 week.