Pressure Cooker Bacon and Cheese Bites

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I know, I know…there are a million and one recipes out there for egg bites.  This was why I hesitated to post a recipe for a while.  But, last week a coworker forgot her breakfast at home, so I offered her some of my egg bites.  She recently started a diet, and I had actually made some adjustments to the popular egg bite recipes to make them a little bit healthier.  She liked them so much that she asked for the recipe, so here it is!

I use the silicone egg bite molds that are popular for egg bites nowadays.  I have tried in mason jars and cupcake molds to make the egg bites, but they do not come out the same. The texture is different.

Crumble 1/2 strip of cooked bacon in each cavity.  Combine the rest of the ingredients in a blender, then blend until smooth.  Pour into the egg mold cavities.  Cover, then place on a trivet in your pressure cooker and cook on the Steam setting for 8 minutes.  After the time is up, allow the pressure to release naturally for 5 minutes before releasing the remaining pressure.

Your egg bites might explode a little bit sometimes, but that’s okay.

The egg bites can keep in the fridge for up to one week.  I hear that you can freeze them also, but I have not had any luck with that (they get all weird and watery for me).  I may try it again eventually, and will update this post accordingly if it works.

Pressure Cooker Bacon and Cheese Egg Bites

Ingredients

  • 4 eggs
  • 1/2 cup cottage cheese
  • 2 oz shredded cheese (I use cheddar)
  • 1/4 tsp salt
  • 3 1/2 strips thick-cut bacon, cooked
  • A dash of hot sauce (optional)
  • Equipment used: Silicone egg bite mold (such as this one)

Directions

Crumble 1/2 strip of bacon into the each cavity of the egg bite mold.  Set aside.  Add 1 cup of water to the liner of your electric pressure cooker.

Combine the eggs, cottage cheese, shredded cheese, salt, and hot sauce (if using) in a blender.  Blend until smooth.

Divide the mixture evenly between the 7 cavities.  Cover with foil, then place on a trivet in the liner of the pressure cooker.  Cover, seal, and cook on the Steam setting for 8 minutes.  When the timer is up, allow the pressure to release naturally for 5 minutes before removing the remaining pressure.

Makes 7 egg bites

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