From inthekitchenwithkath.com
(Adapted from Erin’s recipe on Platings and Pairings)
Makes 7 egg bites
4 large eggs
½ cup cottage cheese
½ cup (2 ounces) shredded Cheddar cheese
4 slices of cooked bacon (or about ¼ cup cooked vegetables or ham or sausage)
1. Put the eggs and the cottage cheese in a blender and blend until smooth.
2. Distribute the cheese among the 7 egg cups.
3. Cut the bacon slices in half. Crumble 7 halves into the egg cups. Eat the 8th half.
4. Pour the egg mixture into the egg cups.
5. Cover the egg mold tightly with foil to keep moisture out of the eggs.
6. Lower the egg mold into the Instant Pot with a silicone or foil sling.
7. Seal the Instant Pot and press Steam. Set the time for 10 minutes.
8. When the time is up, let the pressure release naturally for 10 minutes. Then do a quick release for the remaining pressure.
9. Let the egg bites cool for a minute or two before removing them from the mold.