Pressure Cooker Egg Bites

You do need special equipment for this one – one of those Sous Vide Egg Bite molds for the pressure cooker.

These are so easy to make and great for a quick grab and go breakfast.

  • 1/2 c bacon, fully cooked and crumbled
  • 4 large eggs
  • 3 oz shredded cheese, such as cheddar, Parmesan, mozzarella, Muenster, or smoked Gouda
  • 1/2 cottage cheese
  • 1 c fresh spinach
  • 2 tbsp heavy cream
  • 1 tsp granulated onion
  • pinch of kosher salt
  • Add 1 cup of water to the Instant pot. Spray silicone egg bite molds with non-stick cooking spray; divide the cooked and crumbled bacon between each egg bite cup of both molds.
  • In a blender add eggs, cheese, cottage cheese, heavy cream, granulated onion, spinach and salt until well combined.
  • Pour the prepared egg mixture over the bacon in each egg bite cup, filling each one 2/3 full. Using a small spoon, stir the ingredients in each cup a bit. Cover the egg bite mold with the silicone lid.
  • Lower the egg bite molds down into the pressure cooker, placing on top of the trivet.
  • Lock the lid into place. Using the manual button, choose High Pressure for 8 minutes, bringing to full pressure. When the timer sounds, perform a quick release to remove all pressure.
  • Lift the egg bite mold. Remove the lids, letting the egg bites stand for 5-10 minutes to cool a bit. Gently invert the molds onto a platter so the egg bites can slide out. Serve at once, or let the egg bites cool, then refrigerate and reheat as needed.

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