Instant Pot Bacon-Cheddar Egg Bites
If you have around 18 minutes to spend in the kitchen, Instant Pot Bacon-Cheddar Egg Bites might be an awesome gluten free and primal recipe to try. This side dish has 220 calories, 12g of protein, and 18g of fat per serving. This recipe serves 7. For 69 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is brought to you by Cooking with Curls. 11 person have tried and liked this recipe. Head to the store and pick up bacon, milk, ground pepper, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is rather bad. If you like this recipe, take a look at these similar recipes: Instant Pot Egg Bites, Instant Pot Egg Bites, and Instant Pot Egg Bites.
Servings: 7
Preparation duration: 10 minutes
Cooking duration: 8 minutes
Ingredients:
7 slices un-cured bacon (cooked but still pliable)
1 cup grated cheddar cheese
5 large eggs
1/8 teaspoon ground black pepper
1/4 cup milk (I used unsweetened CashewMilk)
Equipment:
blender
aluminum foil
pressure cooker
wire rack
instant pot
pot
Cooking instruction summary:
Instructions Add the eggs, milk, grated cheese, and pepper to a blender and blend until smooth. Spray the egg bites silicone mold with cooking spray or coconut oil. Fold one slice of cooked bacon in half and place in each of the 7 egg mold cups. Divide the egg mixture between the cups. Wrap with foil or place the plastic lid on top of the silicone egg mold. Do completely secure the lid, just lay it on top. Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet. Secure the lid, make sure the steam knob is in the Sealing position. Press the Steam button and adjust the time to 8 minutes using the + and buttons. When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack. Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks. Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month.
Step by step:
1. Add the eggs, milk, grated cheese, and pepper to a blender and blend until smooth.
2. Spray the egg bites silicone mold with cooking spray or coconut oil. Fold one slice of cooked bacon in half and place in each of the 7 egg mold cups.
3. Divide the egg mixture between the cups.
4. Wrap with foil or place the plastic lid on top of the silicone egg mold. Do completely secure the lid, just lay it on top.
5. Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet.
6. Secure the lid, make sure the steam knob is in the Sealing position. Press the Steam button and adjust the time to 8 minutes using the + and buttons.
7. When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack.
8. Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks.
9. Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month.
Nutrition Information:
covered percent of daily need
