Pressure Cooker Egg Bites

Ingredients:

4 eggs

1 5 oz container of Gorgonzola cheese

1/4 c heavy whipping cream

1/2 c frozen spinach, thawed and patted dry

1/4 c fire roasted red peppers, diced

shredded colby jack cheese

1 t onion powder

1 t garlic powder

1 t salt

1 t pepper

Directions:

1. Spray silicone egg bite mold with non-stick cooking spray and spoon Colby-jack cheese, red pepper and spinach mixture into each cup. Set aside.

2. Using an immersion blender, blend the eggs, gorgonzola cheese, heavy cream, onion powder, garlic power, pepper and salt until smooth and frothy.

3. Pour egg batter into each egg bite cup about 3/4 full. When all are full, use a spoon to mix the batter with the spinach and red peppers a little more.

4. Add 1 cup of water to Instant pot, cover egg bite mold with foil and place on trivet and lower into pot. Secure lid with seal closed and set to “steam” for 8 minutes. When cycle is complete, let naturally release for 10 minutes, then quick release the rest.

5. Remove foil and let stand for 5-10 minutes to cool before removing and serving.

6. These refrigerate and reheat well. Makes a great make-ahead breakfast during the busy week.