7slicescooked baconchopped or cooked and still pliable
1cupgrated cheddar cheesedivided
⅛teaspoonground black pepper
Instructions
Add the eggs, milk, .75-cup of grated cheese, and pepper to a blender and puree until smooth.
Spray the egg bites silicone mold with cooking spray or coconut oil.
For chopped bacon egg bites
Divide the egg mixture between the cups. Top each section with chopped bacon and remaining grated cheese. Gently press the bacon and cheese into the egg mixture.
For strips of bacon
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 and sprinkle with remaining cheese.
Place the trivet in the bottom of the pressure cooker and pour in 1-cup of water. Wrap egg bite mold with foil or place the plastic lid on top of the silicone egg mold. Do not snap the lid in place, just lay it on top.
Secure the Instant Pot 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 10 minutes). Carefully remove lift the edge of the foil or lid to drain off the water that has accumulated on top.
Remove the egg bites and allow to cool for a few minutes before turning out onto a wire cooling rack .
Hold the egg bites 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 allow to cool completely and store in the refrigerator in an airtight container for up to a week. They can also be frozen for up to a month.
Notes
I used unsweetened CashewMilk, but whole, 2%, or coconutmilk would also work.
Look for a Sharp Cheddar that has been aged more than 9 months for lactose-free, or choose your favorite cheese.
Bacon is very salty, so I did not add additional salt to the recipe.
Make sure to cover the filled egg mold with a plastic lid or parchment paper to prevent condensation from dropping down into your egg bites.
To make a double batch, stack 2 covered egg bite molds on top of each other. The cooking time remains the same.
Recipe Additions
A .25-cup of red bell pepper, seeded and finely chopped
2 tablespoons of sliced, fresh chives
Crushed red pepper flakes or Sriracha sauce for a bit of heat
Gruyere substituted for the cheddar is a delicious combination