Servings: 3 to 4

ROASTED RED PEPPER, ONION & MONTEREY: subheading: ROASTED RED PEPPER, ONION & MONTEREY:
4 eggs, large 4 eggs, large
1 TBSP sour cream 1 TBSP sour cream
½ cup Monterrey Jack, shredded ½ cup Monterrey Jack, shredded
½ cup cottage cheese* (see notes) ½ cup cottage cheese* (see notes)
1 green onion, chopped 1 green onion, chopped
½ roasted red pepper, chopped ½ roasted red pepper, chopped
¼ cup spinach, chopped ¼ cup spinach, chopped
 
BROCCOLI & CHEDDAR CHEESE: subheading: BROCCOLI & CHEDDAR CHEESE:
4 eggs, large 4 eggs, large
1 TBSP sour cream 1 TBSP sour cream
½ cup Cheddar, shredded ½ cup Cheddar, shredded
½ cup cottage cheese* (see notes) ½ cup cottage cheese* (see notes)
¼ cup cooked broccoli, chopped ¼ cup cooked broccoli, chopped
 
BACON & GRUYERE CHEESE: subheading: BACON & GRUYERE CHEESE:
4 eggs, large 4 eggs, large
1 TBSP sour cream 1 TBSP sour cream
½ cup Gruyere, shredded ½ cup Gruyere, shredded
½ cup cottage cheese* (see notes) ½ cup cottage cheese* (see notes)
¼ cup cooked bacon, crumbled ¼ cup cooked bacon, crumbled
 
SAUSAGE, MUSHROOMS & SWISS: subheading: SAUSAGE, MUSHROOMS & SWISS:
4 eggs, large 4 eggs, large
1 TBSP sour cream 1 TBSP sour cream
½ cup Swiss, shredded ½ cup Swiss, shredded
½ cup cottage cheese* (see notes) ½ cup cottage cheese* (see notes)
¼ cup cooked sausage, crumbled ¼ cup cooked sausage, crumbled
¼ cup sautéed mushrooms, chopped ¼ cup sautéed mushrooms, chopped
1 TBSP green onions, chopped 1 TBSP green onions, chopped
 
SUN DRIED TOMATOES, BASIL & FETA : subheading: SUN DRIED TOMATOES, BASIL & FETA :
4 eggs, large 4 eggs, large
1 TBSP sour cream 1 TBSP sour cream
½ cup cottage cheese* (see notes) ½ cup cottage cheese* (see notes)
¼ cup Feta, crumbled ¼ cup Feta, crumbled
¼ cup diced sun dried tomatoes ¼ cup diced sun dried tomatoes
1 TBSP chopped fresh basil 1 TBSP chopped fresh basil
 
EQUIPMENT & ACCESSORIES: subheading: EQUIPMENT & ACCESSORIES:
EVOO sprayer/mister* (photo) EVOO sprayer/mister* (photo)
Silicone Egg Mold* (photo) Silicone Egg Mold* (photo)
Aluminum foil sling* (photo) Aluminum foil sling* (photo)
6 qt Instant Pot 6 qt Instant Pot
Immersion blender Immersion blender

Add 1 cup water to IP insert.
Add trivet to bottom of the IP insert.
Add eggs, cheese and cottage cheese to your blender and process until smooth (about 20 seconds).
Add veggies and give it a quick pulse to combine.
Spray the egg bite mold with EVOO. Use a very fine mist.
If applicable, add chopped meat to the egg bite mold (bacon or sausage).
Divide the egg mixture evenly between the compartments of the silicone mold. Fill each cup no more than ¾ of the way. Tightly cover with aluminum foil.
Using aluminum sling, lower the silicone egg mold into the Instant Pot.
Place the lid on the Instant Pot and set to Sealing. Press the STEAM button and set the timer to 10 minutes. It will take about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the cooking time is up, allow the pressure to release naturally (NPR) for 10 minutes, and then release any remaining pressure.
Let egg mold sit for 1 minute before enjoying your yummy egg bites.

♨️ COTTAGE CHEESE: I use my own cottage cheese that I make in the Instant Pot  ♨️ COTTAGE CHEESE: I use my own cottage cheese that I make in the Instant Pot
♨️ STORAGE: Refrigerator: One week.  Freezer: One month.  ♨️ STORAGE: Refrigerator: One week.  Freezer: One month.
♨️ REHEATING: From fridge: Microwave for 30 seconds.  From freezer: Microwave for 1½ - 2 minutes depending on wattage.  ♨️ REHEATING: From fridge: Microwave for 30 seconds.  From freezer: Microwave for 1½ to 2 minutes depending on wattage.
♨️ GLUTEN FREE: Yes  ♨️ GLUTEN FREE: Yes