| Servings | Prep Time | Cook Time | Passive Time |
| 7bites | 10minutes | 10minutes | 10minutes |
| Servings | Prep Time |
| 7bites | 10minutes |
| Cook Time | Passive Time |
| 10minutes | 10minutes |
Ingredients
- 1/4 tsp canola oil
- 1/8 tsp Salt
- 1/8 tsp ground pepper
- 4 large eggs
- 1/2 cup low fat cottage cheese
- 1/2 cup shredded colby jack cheese
- 1/4 cup cooked sliced mushrooms
- 1/4 cup diced cooked red pepper
- 1/8 cup diced green onion
- 3 tbsp low-fat bacon crumbles
Servings: bites
Units:
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Ingredients
Servings: bites
Units:
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Instructions
- Beat the eggs lightly with salt and pepper using a blender or a stick-blender. Adjust the salt and pepper to your own taste preferences.
- Add the veggies and cottage cheese, then blend again for about 10 seconds.
- Stir in the cheese then blend for a few more seconds.
- Pour the mixture into the molds. There should be just enough for the 7 bites (within about 1/4" of the top). Place the fitted cover onto the mold, snapping it into place.
- Put 1 cup of water into the bottom of the Instant Pot. Using the trivet that came with the Pot, set the Mold onto the trivet and flip the handles up around the mold to hold it in place.
- Using the trivet handles, lower the mold into the Pot. Seal the pot, making sure the pressure valve is in the pressure position. Select "Steam" and set it to 10 minutes.
- After the Steaming is done, let the pressure drop naturally for 10 minutes. Then move the valve to the vent position to finish depressurizing.
- Let the egg bites sit for a few minutes. Then run a slim silicone spatula around the inner edge of each bite to loosen it.
- The bites will keep for about 1 week in the fridge or up to a month in the freezer.
Alternatives
- Swap out the vegetables and shredded cheese to make other flavor combinations. But keep the shredded cheese to about 1/2 cup so that the egg bites stay light and creamy.
- Instead of cottage cheese, creamy cheeses like Laughing Cow can be substituted.