Servings: 2 to 7

3 eggs 3 eggs
¼ c sour cream ¼ c sour cream
shredded mozzarella shredded mozzarella
7-9 slices pepperoni 7 to 9 slices pepperoni
minced dried onion minced dried onion
Italian seasoning Italian seasoning
Rao’s pasta sauce (no sugar added) Rao’s pasta sauce (no sugar added)

Spray a silicone egg pan with cooking spray.
Place a slice of pepperoni in the bottom of each cup.
Top with enough mozzarella to almost fill the cup loosely.
In a small bowl, mix eggs, sour cream, italian seasoning (to taste), and minced onion (to taste).
Pour the egg mixture over the mozzarella in the cup.
Garnish with a small piece of pepperoni, if desired.
Place 1 c water in bottom of Instant Pot liner.
Lower egg bite pan on trivet. Cover egg bite pan loosely with a square of foil to prevent condensation from getting into the egg bites.
Seal Instant Pot, and set for 10 minutes on LOW pressure. (I’ve owned the IP for more than a year and this is the first time I’ve used low pressure.)
When pressure is complete, allow to release naturally for 5 minutes and then quick release.
Carefully remove the egg bites with a spoon and serve with Rao’s pasta sauce for dipping.

This lends itself to all sorts of flavor variations.  This lends itself to all sorts of flavor variations.