Egg Bites In The Instant Pot Food

INSTANT POT® EGG BITES

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.

INSTANT POT EGG CASSEROLE BITES

Steps:

• Place 2 tater tots in each cup of the egg bites mold, along with the sliced scallion and cheese. Gently whisk the eggs together with the cream, cayenne and 1/2 teaspoon salt in a medium bowl or medium liquid measuring cup until well combined (but avoid creating any foam). Pour the custard over the filling in each of the cups. Cover the mold tightly with aluminum foil, then place on the rack.
• Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on low for 7 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini egg bites out of the pan. Run a small offset spatula around the edge of mold if there's any sticking. Serve warm with hot sauce or ketchup.

INSTANT POT EGG BITES RECIPE

Steps:

• Gather the ingredients.
• Spray an egg bite mold with cooking oil; set aside.
• Select the Instant Pot sauté button and add the diced bacon to the pot. Cook , stirring until the bacon is browned; remove to paper towels to drain.
• Clean the pot and add 1 1/2 cups of water. Set aside.
• In a mixing bowl, combine the eggs, half-and-half, salt, pepper, and nutmeg; whisk to blend thoroughly.
• Add the Gruyére and Parmesan cheeses to the egg mixture along with the chopped scallion and drained bacon. Mix well.
• Spoon or pour the egg mixture evenly in the 7 wells of the silicone egg bite mold.
• Place the filled egg bite mold on the trivet and use the handles to lower it into the pot. Alternatively, place a trivet in the pot and use a foil sling to lower the egg bite mold onto the trivet.
• Secure the lid and make sure the pressure release valve is in the sealing position. Choose pressure cook or manual (high pressure), and set the timer for 8 minutes. It will take approximately 7 minutes to come to full pressure. When the time is up, let the pressure come down naturally for 5 minutes and then carefully move the valve to the venting position to release the remaining pressure.
• Remove the egg bite mold from the Instant Pot and let it stand for 5 minutes. Note: These egg bites registered about 170 F in the center. Check with an instant-read thermometer if you are unsure. The minimum safe temperature for cooked eggs is 160 F (165 F if refrigerated and then reheated).
• Use a narrow spatula or knife to gently loosen the egg bites.
• Invert the mold onto a plate and gently coax the egg bites out. They should come out with little or no effort.
• Garnish the egg bites as desired with extra scallion tops and Parmesan cheese.
• Enjoy.

EGG BITES IN THE INSTANT POT®

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.