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Instant Pot Egg Bites Without Cottage Cheese

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 90kcal

Equipment

  • Instant Pot and trivet
  • 2 Egg bite molds

Ingredients

  • 12 eggs
  • ½ cup shredded cheese
  • 4 slices cooked bacon chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp parsley

Instructions

  • Add all ingredients to a blender and blend until mixed.
  • Spray egg bite molds with cooking spray.
  • Pour mix into each mold.
  • Cover mold with foil.
  • Add 1 cup of water to Instant Pot. Place trivet in bottom of inner pot. Carefully place one foil-covered egg mold on top of the trivet. Stack the second mold on top of the first one.
  • Secure the lid on the Instant Pot and close the sealing valve.
  • Set to “High Pressure” for 12 minutes.
  • When the cook time ends, quick release the pressure by turning the sealing valve to venting.
  • Remove egg molds from the Instant Pot and transfer to a cooling rack.
  • Once the egg bites are cooled completely, flip the molds over and push on each section to extract the egg bites.
  • Sprinkle egg bites with additional toppings if you want, then serve.

Nutrition

Calories: 90kcal | Carbohydrates: 1g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 331mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg