Instant Pot Egg Casserole Bites 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

Steps:

• In a medium bowl beat the eggs and the half and half with salt, pepper, paprika and garlic. Set aside.
• Spray an oven safe 7-inch dish that fits inside your Instant Pot with non-stick cooking spray.
• Lightly sprinkle with salt and pepper the hashbrowns and add them to the prepared pan.
• Then layer on the spinach, green onions, bacon bits, and cheddar cheese.
• Pour the egg mixture on top of everything.
• Add 1 cup of water to the bottom of the Instant Pot.
• Place a trivet inside the pot.
• Cover the casserole dish loosely with foil. Use a foil sling to lower the pan into the Instant Pot, onto the trivet.
• Secure and lock the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure.
• After pressure cooking, let the pressure release naturally for 10 minutes and then move the valve to venting to quick release the remaining pressure.
• Open the pot and carefully remove the pan. Discard the foil. Optionally, sprinkle some cheese on top and place the casserole under your oven's broiler for a couple minutes.
• Serve.