Place trivet in the bottom of a 6-quart Instant Pot or pressure cooker; pour 1 cup water into Instant Pot.
Cheesy egg bites are the ultimate high-protein, low-carb breakfast go-to. These Bacon 'n' Gruyere Egg Bites are better than the ones from your favorite coffee shop, without the long drive-thru line.
Servings and Ingredients
|1 c. water|
|4 Hy-Vee large eggs|
|¾ c. Culinary Tours Gruyere cheese, shredded and divided|
|½ c. Hy-Vee 1% lowfat small curd cottage cheese|
|¼ c. red bell pepper, seeded and finely chopped|
|2 tbsp. fresh chives, chopped; plus additional for garnish|
|¼ tsp. Hy-Vee coarsely ground black pepper|
|2 slice(s) Hy-Vee sweet smoked thick-sliced bacon, crisp-cooked and crumbled|
Things To Grab
- 6-quart Instant Pot
- Instant Pot trivet
- 7-compartment Instant Pot silicone egg mold
- Hy-Vee nonstick cooking spray
Place eggs, 1/2 cup Gruyere cheese and cottage cheese in blender. Cover and blend until smooth. Add red pepper, 2 tablespoons chives, and black pepper; cover and pulse until combined.
Spray a 7-compartment Instant Pot silicone egg mold with nonstick spray. Pour egg mixture into prepared molds. Set aside 2 teaspoons bacon. Top egg mixture with remaining crumbled bacon and 1/4 cup Gruyere cheese.
Place mold, uncovered, on trivet in Instant Pot. Lock Instant Pot lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 10 minutes. Allow pressure to release naturally for 10 minutes. Quick Release remaining pressure. Carefully remove lid allowing steam to escape.
Remove egg mold from Instant Pot and allow egg bites to cool for 2 minutes before removing from molds. Garnish with reserved 2 tablespoons bacon and additional chives, if desired.
To store, cool egg bites completely. Store in an airtight container in the refrigerator up to 3 days. reheat each egg bite in microwave on HIGH for 30 to 45 seconds or until warm.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 125mg
- Sodium: 230mg
- Total Carbohydrates: 1g
- Protein: 10g