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Egg And Cheese Amazeballs

Egg And Cheese Amazeballs

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Ingredients
  

  • 8 eggs
  • ½ cup cottage cheese
  • ½ cup cream cheese
  • 1  cup additional cheese - shredded cheddar, mozzarella, parmesan, brie, feta, etc.  I do find a blend of cheese works best otherwise things like feta get too overwhelming
  • 1 cup goodies - sauteed spinach, diced, peppers, diced onion, leftover grilled chicken, leftover sauteed mushrooms, etc. 
  • 1 teaspoon fresh herbs - basil, oregano, parsley, thyme, etc
  • 10 turns of the sea salt grinder
  • 10 turns of the black pepper grinder 

Instructions
 

  • Prepare the molds by using a silicon brush or pastry brush to add some avocado or olive oil to grease the mold
  • Add 1 cup water to the Instant Pot
  • In a blender mix together the eggs and cheeses until fully combined
  • Pour into a bowl and blend in goodies, herbs, and salt and pepper
  • Fill egg mold cups
  • Place a sheet of parchment paper on top to protect egg bites from getting too wet from the steam
  • Fill the second egg mold cup and cover with the lid or parchment paper
  • Place molds into steamer rack and gently lower into the Instant Pot
  • Close the lid and set the pressure regulator to sealing
  • Select Pressure Cook and set to Low
  • Set time for 8 minutes
  • After the timer beeps allow the Instant Pot to Natural Release for 5 minutes
  • Then do a Quick Release and remove the lid
  • You’ll need oven mitts to remove the steamer rack
  • Separate egg bite molds, remove parchment and allow them to cool for 2 minutes before serving

Notes

Note: For softer, less dense egg bites you can substitute milk for either the cottage cheese, the cream cheese, or both.  Be aware that if you replace both cottage cheese and cream cheese the egg bites will be very tender and fluffy.