Pressure Cooker Egg Bites

01Method

1. 1

   Place the eggs, cottage cheese, and soft cheese into a blender and process on medium speed for about 30 seconds until the mixture is completely smooth.

2. 2

   Transfer the blended mixture into a bowl, then fold in the chopped mix-ins and shredded cheese until evenly distributed.

3. 3

   Lightly grease a silicone egg mold with oil or nonstick spray, then fill each cavity with about a quarter cup of the egg mixture. Clean up any overflow around the edges.

4. 4

   Add water to the bottom of the pressure cooker. Set the filled mold onto the wire steam rack and place a round of parchment paper or a piece of foil loosely over the top of the mold. Use the rack handles to lower everything carefully into the pot.

5. 5

   Seal the lid and set the pressure release valve to the Sealing position. Select Pressure Cook or Manual and set the timer to 8 minutes at low pressure. (For a double batch, extend the cook time to 10 minutes.) Allow roughly 10 minutes for the pot to reach full pressure before the timer starts.

6. 6

   Once the timer sounds, allow the pressure to release on its own for 5 minutes, then carefully switch the release valve from Sealing to Venting to release any remaining pressure.

7. 7

   Using heatproof gloves, lift the mold out of the pot by the rack handles. Peel away the parchment cover and allow the bites to rest for about 2 minutes — they will settle slightly as they cool. Use a spoon to ease them out of the mold and arrange on a serving plate.

8. 8

   Serve warm on their own, alongside toast, or over a bed of mixed greens. Leftovers keep in a sealed container in the refrigerator for up to 3 days; reheat in the microwave for approximately 25 seconds before eating.