1/4cupcooked and drained sausage, choppedor chopped ham, chopped
1/4cupshredded Cheddar cheese
Bacon and Cheese
1/4cupReal Bacon Bitschopped a bit
1/4cup shredded Gruyere Swiss cheese
Mushroom & Cheese
1/4cupsauteed mushroomschopped
1/4cupshredded cheese of choice
Greek
2tablespoonschopped red bell pepper
2 tablespoonschopped spinach
pinchonion powder
1/4cupcrumbled Feta cheese
Chorizo, Red Pepper and Cheese
2tablespoonscooked and drained chorizochopped
2tablespoonschopped red bell pepper
pinchonion powderoptional
1/4cupshredded Monterey Jack cheese
Instructions
Pour the eggs into a blender, add cottage cheese, salt, pepper and cheese. Blend until well combined. Tap the blender on the counter a few times to remove air bubbles.
Pour evenly into the egg bite pan. Divide desired fillings into each cup and use a chopstick to stir them around a bit. The cup should be about 3/4 full.
Cover the egg bite pan with aluminum foil.
Pour 1 1/2 cups water into the bottom of the instant pot and place the metal rack inside the pot. Carefully place the egg bite pan on the rack. (Stacking if you prepared a double batch.)
Place the lid on the Instant Pot and make sure the vent is sealed. Cool on high pressure for 9 minutes. Once cooked, let the pressure release naturally for 10 minutes.
Remove egg bites pan from the pot, let stand a few minutes before removing from pan.
Notes
Can be stored in the refrigerator for one week. Reheat in microwave at 50% power for 60 seconds.