Instant Pot Egg Bites

🧂 Ingredients

• 8 Large Eggs
• 2 oz cream cheese

  room temperature
• ½ cup Mexican blend cheese
• ⅛ tsp salt
• ¼ tsp Ground Pepper
• 1 ½ cup water
• ½ cup bacon bits
• 2 tbsp Fresh Chives

  or green onions, finely shopped
• Cooking spray oil
• 1 tbsp Fresh Chives

  or green onions, finely shopped

Instructions

• 1 First, measure out the ingredients with the measuring cup and spoons.
• 2 Next, crack the eggs into a large glass mixing bowl.
• 3 Add in the cream cheese, Mexican cheese, salt, and pepper.
• 4 Blend the ingredients together with a blending whisk.
• 5 Next, lightly spray the egg bite molds with the cooking oil spray.
• 6 Place one of the molds in the bottom of an instant pot wire shelf.
• 7 Then, fill each of the mold cups ½ full. This is the 1st layer.
• 8 Add the bacon bits to each cup for the next layer.
• 9 Next, sprinkle in the chopped chives, or green onions.
• 10 Cover the first filled egg bite mold with its lid.
• 11 Then, stack the second mold on top.
• 12 Fill each of the mold cups ½ full.
• 13 Add the bacon bits to each cup.
• 14 Lastly, sprinkle in the chopped chives, or green onions.
• 15 Cover the second filled egg bite mold with its lid. Secure the wire shelf arms
  around the stacked, closed egg molds.
• 16 Next, pour the water into the bottom of the instant pot, and lower the molds
  into the pot.
• 17 Pressure cook the egg bites for 9 minutes.
• 18 Then, release the steam naturally for about 10 minutes before opening.
• 19 Remove the molds from the pressure cooker and let them cool for 5 minutes.
• 20 Use a silicone spatula to scoop the egg bites out of the molds.
• 21 Finally, sprinkle extra chives on top, if desired. Serve and enjoy!

Nutrition Info