Egg Bites in the Instant Pot®

1. Spray egg molds with nonstick cooking spray. Sprinkle crumbled bacon into the molds.

2. Combine shredded cheese, cottage cheese, half-and-half, eggs, and salt in a blender; process until smooth. Divide mixture equally amongst the molds, filling each about 3/4 full. Cover with foil, wrapping tightly around the edges of the molds.

3. Pour water into the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select steam setting according to manufacturer's instructions; set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.

4. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.

5. Hold the mold over a wire rack and gently push egg bites out. Serve immediately or cool and store in the refrigerator for up to 1 week.

Cook's Notes:

I used precooked bacon from Costco(R) and milk instead of half-and-half. You can use any type of shredded cheese, such as Cheddar. I used Colby-Jack cheese.

Egg bites can be frozen for up to 1 month.