Servings: 7 bites, 3.5 servings 1x
Ingredients
- 3 strips of bacon
- 4 eggs
- 1/4 cup milk (can use heavy cream, half and half or low fat milk)
- 4 oz cream cheese (softened)
- 1/2 tsp salt
- 1/2 cup shredded gruyere cheese
Instructions
Instant Pot Instructions
- Cook bacon on the stovetop until fully cooked, but not too crispy
- Blend eggs, milk, cream cheese and salt in a high speed blender until thoroughly combined – be sure the cream cheese is fully mixed in
- Take a metal trivet (mine came with the egg bite mold) and place the silicone egg bite mold on the trivet
- Spray the egg bite mold with oil so that the bites do not stick
- Place a few pieces of chopped bacon and some shredded gruyere cheese into each egg cup
- Pour the egg mixture evenly into all 7 egg cups on top of the bacon and cheese
- Pour 1 cup of water into the instant pot and slowly lower the filled egg bites into the instant pot on the trivet
- Close the Instant Pot lid and set the release valve to sealing
- Set the Instant Pot on steam for 10 minutes
- The Instant Pot will come to pressure and then steam for 10 minutes
- Once this is done immediately manually release the pressure and remove the lid
- Allow the egg bites to cool down for at least 5 minutes before remoting from the Instant Pot
- Once the egg bites have cooled, remove them from the molds and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days
Stovetop Instructions
- Cook bacon on the stovetop until fully cooked, but not too crispy
- Blend eggs, milk, cream cheese and salt in a high speed blender until thoroughly combined – be sure the cream cheese is fully mixed in
- Take a metal trivet (mine came with the egg bite mold) and place the silicone egg bite mold on the trivet
- Spray the egg bite mold with oil so that the bites do not stick
- Place a few pieces of chopped bacon and some shredded gruyere cheese into each egg cup
- Pour the egg mixture evenly into all 7 egg cups on top of the bacon and cheese
- Pour 2 cups of water into a large stock pot or dutch oven and slowly lower the filled egg bites into the pot on the trivet
- Turn the stove heat to high and bring the water to a boil – this will take about 3 minutes
- Cover the pot and reduce the heat to medium-low and allow the egg bites to steam for 12 minutes
- Remove the lid and move the pot off the heat
- Once the egg bites have cooled, remove them from the molds and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days
Notes
- This recipe does not work well with coconut milk or coconut cream. The egg bites will be greasy and too soft.
- Use 1 cup of liquid egg whites in place of the eggs
- Use 3/4 cup full fat cottage cheese in place of the cream cheese
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.