Instant Pot Egg Bites
Ingredients:
5 large eggs
1/2 cup cottage cheese
1/4 cup plain cream cheese or Greek yogurt
3/4 cup shredded monterey jack cheese
1/2 teaspoon salt (or to taste)
1/2 cup red bell pepper, diced
1/4 cup green belle pepper, diced
Directions:
Pour one cup of water into the pressure cooker. Place the trivet on top.
In a blender, Pour in the eggs, cottage cheese, cream cheese (or yogurt), cheese, and the salt. Blend until smooth and fluffy, about 2-3 minutes.
Spray the cups of the silicone mold with cooking spray. Divide the diced bell peppers into each cup. Pour the egg mixture into each cup in the mold.
Place the molds on top of the trivet and cover with foil. Lock the lid and set the pressure cooker to the steam function for 8 minutes.
After the 8 minutes has passed, let the pot do a natural pressure release for 10 minutes. Manually release any remaining pressure.
Carefully lift the mold out of the pressure cooker. Let sit for 2 minutes. Use a fork to gently lift out each egg cup out of the mold. Serve or freeze.
