Step 1

Add 1 cup (240mL) of cold water to the bottom of your Instant Pot and insert the metal trivet (that came with your Instant Pot). Set aside.

Step 2

For each egg bites recipe, follow the same instructions: add the eggs, shredded cheese, cottage cheese, and hot sauce (for red pepper bites) to a blender. Process until smooth (about 30 seconds).

Step 3

Add the add ins (reserving about 1 Tablespoon of crumbled bacon1 for the bacon and gruyère bites) and then pulse a few times to blend.

Step 4

Divide the egg mixture evenly between the seven egg bites compartments of the silicone mold1,2, taking care not to fill them to the top. You can cover the mold with with foil if you prefer, but I find it is not totally necessary.

Step 5

Carefully place the silicone mold inside the Instant Pot on top of the trivet. Place the lid on the Instant Pot, lock it, and set the vent to sealing. Cook the egg bites on the MANUAL (high pressure) setting and set the timer for 10 minutes.

Step 6

When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure and remove the lid. Remove the silicone mold from the Instant Pot, allow the egg bites to deflate and cool for a few minutes, then turn out onto a plate and enjoy immediately. Store leftover egg bites in the refrigerator up to 5 days. Egg bites can be frozen, up to 3 months. Thaw in the refrigerator and reheat as needed.