Fluffy Egg Bites
Pour the water into the inner cooking pot and place a trivet in the bottom. Place the molds on top of the trivet. Lock the lid, select Steam, and set the time to 8 minutes. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
Ingreadient
- 1/4 cup crumbled cooked bacon or sausage
- 4 large eggs
- 3/4 cup Shredded Monterey Jack cheese
- 1/2 cup small-curd cottage cheese
- 1/4 cup heavy cream
- 1/2 teaspoon fine sea salt
- 1 cup Water
Direction
- Divide the crumbled bacon or sausage (if using) between the silicone egg bite molds. In a medium mixing bowl, whisk together the eggs, shredded cheese, cottage cheese, cream, and salt. (Alternatively, you can blend these ingredients in a blender.)
- Divide the egg mixture between the molds. Cover the molds with aluminum foil.
- Pour the water into the inner cooking pot and place a trivet in the bottom. Place the molds on top of the trivet. Lock the lid, select Steam, and set the time to 8 minutes. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
- Unlock and remove the lid. Remove the silicone molds from the pot. Allow the eggs to rest in the mold for 2 minutes before removing.
