INSTRUCTIONS
Spray the cups of a silicone egg mold with nonstick cooking spray.
Pour the water into the pressure cooker pot and place a steamer rack trivet in the bottom.
In a medium bowl whisk the eggs. Stir in the bacon, cheese, cottage cheese, parsley, salt, pepper, and garlic powder until well mixed.
Divide the egg mixture evenly between the seven egg bite mold cups. Place the egg bite mold on top of the trivet, uncovered.
Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 11 minutes at high/normal pressure. It will take 7 to 8 minutes for the pot to come to pressure before the cooking time begins.
After the pressure cooking time ends allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using your manufacturer’s quick release method.
Remove the mold from the pressure cooker and cool on a wire rack before using a spoon or butter knife to remove the egg bites from the mold.
RECIPE NOTES
Variations: The Instant Pot egg bites recipe can be modified endlessly with different meat, cheese, and vegetable combinations (think ham, bacon, sausage, Cheddar cheese, pepper jack cheese, onion, bell pepper, spinach, tomatoes, and more).
Ingredient Tip: If you’re not a fan of the texture of cottage cheese, you can substitute with heavy cream at the same quantity to make these Instant Pot egg bites without cottage cheese.
Cooking Tip: If you have two silicone egg bite molds you can double this recipe and cook them at the same time by laying a piece of foil between the two molds (do not wrap the bottom mold with foil, just place the foil between the two to prevent excess water from the top mold dripping into the cups of the bottom mold) and carefully stacking them on top of each other. The cooking time will remain the same.
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