Description

Crust-less quiche-like bites of eggs, cheese and whatever mix-ins you want. They’re protein packed and a perfect portable breakfast.

Ingredients

Scale

4 eggs
1/4 cup milk or cottage cheese
Salt and pepper
1/2 cup grated cheese of your choice
1/2 cup of a combination of mix-ins of your choice

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Instructions

Add eggs and milk or cottage cheese to a blender. Blend until smooth. Pour into a bowl.
Salt and pepper to taste. Add in the cheese and mix-ins of your choice.
Spray your silicone egg mold with non-stick cooking spray. Then dip a ¼ cup measuring cup into the egg mixture and fill each of the impressions in the mold. They can be filled almost to the very top.
Pour 1 cup of water into the Instant Pot liner. Place the egg mold onto a trivet/sling and carefully lower the mold into the bottom of the Instant Pot.
Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
Use hot pads to remove the sling and egg bite mold from the pot. Invert the mold onto a plate to remove egg bites or use a spoon to carefully scoop out each egg bite.

Notes

Mix and match these additional ingredients if desired. I used cubed ham, diced tomatoes and chopped spinach. Some ideas are: Ham, Bacon, Sausage, Pepperoni, Fresh herbs–parsley, cilantro, basil, Chopped spinach, Tomatoes, Bell peppers, Green onions, Mushrooms, Caramelized onions, Minced garlic

I used my 6 quart Instant Pot Duo 60 7 in 1*.

Category: Breakfast
Method: Instant Pot