Mix and match your favorite fillings and you have a freezer-friendly, make-ahead breakfast that will keep you going throughout the day! Egg bites are great for snacks, and make portable lunches too!
Ingredients :
5 large eggs
¼ cup milk
¼ teaspoon salt
1 pinch black pepper
¼ cup diced ham
¼ cup shredded cheddar cheese
1 tablespoon sliced green onion
1 cup water
Directions :
In a medium liquid measuring cup, whisk together eggs, milk, salt, and pepper.
Grease a silicone 7 egg bite mold with non stick spray and divide egg mixture between cups.
Divide ham, cheese, and green onion between cups - no need to stir! They will sink down.
Place cover on mold or wrap tightly with tin foil. Place mold on trivet.
Pour water (1.5 cups for an 8 quart) into the Instant Pot liner and lower the trivet with the mold into the Instant Pot.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure for 8 minutes. It will take 5-10 minutes to come to pressure and begin counting down.
Once the cook time is up, turn the Instant Pot off and let the pressure release naturally for 10 minutes before opening the valve to release remaining pressure.
Pull trivet and mold out of Instant Pot, unwrap, and gently pop egg bites out of mold onto a plate. They will be hot!
As they cool they may deflate slightly, but they will still be delicious.
