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- 1 cup water
- 4 Hy-Vee large eggs
- ¾ cup Culinary Tours Gruyere cheese, shredded and divided
- ½ cup Hy-Vee 1% lowfat small curd cottage cheese
- ¼ cup red bell pepper, seeded and finely chopped
- 2 tbsp fresh chives, chopped; plus additional for garnish
- ¼ tsp Hy-Vee coarsely ground black pepper
- 2 slice(s) Hy-Vee sweet smoked thick-sliced bacon, crisp-cooked and crumbled
Place trivet in the bottom of a 6-quart Instant Pot or pressure cooker; pour 1 cup water into Instant Pot.
Place eggs, ½ cup Gruyere cheese and cottage cheese in blender. Cover and blend until smooth. Add red pepper, 2 tablespoons chives, and black pepper; cover and pulse until combined.
Spray a 7-compartment Instant Pot silicone egg mold with nonstick spray. Pour egg mixture into prepared molds. Set aside 2 teaspoons bacon. Top egg mixture with remaining crumbled bacon and ¼ cup Gruyere cheese.
Place mold, uncovered, on trivet in Instant Pot. Lock Instant Pot lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 10 minutes. Allow pressure to release naturally for 10 minutes. Quick Release remaining pressure. Carefully remove lid allowing steam to escape.
Remove egg mold from Instant Pot and allow egg bites to cool for 2 minutes before removing from molds. Garnish with reserved 2 tablespoons bacon and additional chives, if desired.
To store, cool egg bites completely. Store in an airtight container in the refrigerator up to 3 days. Reheat each egg bite in microwave on HIGH for 30 to 45 seconds or until warm.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 8g||10%|
|Saturated Fat: 3.5g|
|Trans Fat: 0g|
|Total Carbohydrate: 1g||0%|
|Dietary Fiber: 0g||0%|