Step 1

First, attach your sous vide to the edge of a stock pot (that will fit the egg bite mold) and fill halfway with warm water. Preheat your sous vide to 185 degrees F.

Step 2

Meanwhile, in a high-powered blender, add the eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, salt, pepper, garlic powder and cayenne pepper (if using). Blend on medium-high until very smooth.

Step 3

Finely dice your bacon and evenly distribute the bits in the bottom of each egg bite mold. Next, evenly distribute the egg mixture into each of the egg bite molds until just full. Place the silicone lid on the egg mold.

Step 4

When your sous vide is preheated and ready, using a sturdy spatula, carefully lower the egg mold into the water and cook until the egg bites have set, 25 to 45 minutes. *I know this is a wide range, but sometimes the egg bites take longer to set.. mine typically takes 25 minutes, you can check to see if the egg bites have set by simply jiggling the egg mold and making sure the tops are no longer liquidy.*

Step 5

When the cook time is complete, using a sturdy spatula carefully lift the egg mold from the water and set aside. Uncover and let cool for 10 minutes. To remove the egg bites from the mold, I carefully loosen up the edges using a mini-silicone spatula or butter knife around the edges of the cooked egg bit, then flip to remove from the mold onto a cutting board.

Step 6

Place the egg mold in an oven-safe baking dish and fill with water until halfway up the sides of the mold. Remove the mold and transfer the baking dish of water to the center rack of the oven and preheat the oven to 300 degrees F (I don’t use convection bake here, I use regular bake). This will allow your water to preheat with the oven.

Step 7

Meanwhile, in a high-powered blender, add the eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, salt, pepper, garlic powder and cayenne pepper (if using). Blend on medium-high until very smooth.

Step 8

Finely dice your bacon and evenly distribute the bits in the bottom of each egg bite mold. Next, evenly distribute the egg mixture into each of the egg bite molds until just full. Carefully open the oven and place the egg bites in the center of the baking dish of water. Bake *UNCOVERED* until the egg bites have just set, 35-45 minutes.

Step 9

Carefully remove from the oven and using two pairs of tongs, carefully lift the egg mold from the water in the baking dish (*I pop the silicone egg mold lid on top to make it easier to remove from the baking dish with the tongs). Let cool, *uncovered* for 10 minutes. To remove the egg bites from the mold, I carefully loosen up the edges using a mini-silicone spatula or butter knife around the edges of the cooked egg bit, then flip to remove from the mold onto a cutting board.

Step 10

In a high-powered blender, add the eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, salt, pepper, garlic powder and cayenne pepper (if using). Blend on medium-high until very smooth.

Step 11

Finely dice your bacon and evenly distribute the bits in the bottom of each egg bite mold. Next, evenly distribute the egg mixture into each of the egg bite molds until a little less than full.

Step 12

Pour 1 cup of water into your instant pot, then place your wire trivet over the water. Place the lid (or cover with foil) on top of the egg mold and transfer into the instant pot on top of the trivet. Secure the lid and make sure the vent is closed. Press the 'steam' button and then set the timer for 10 minutes.

Step 13

When the cook time is complete, carefully turn the valve to release the pressure in the InstantPot. Once all the steam has released, carefully open the lid and using a sturdy spatula, remove the egg bites from the Instant Pot.

Step 14

Let cool, *uncovered* for 10 minutes. To remove the egg bites from the mold, I carefully loosen up the edges using a mini-silicone spatula or butter knife around the edges of the cooked egg bit, then flip to remove from the mold onto a cutting board.