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Pressure Cooker Egg Bites: The Secret to Perfect Results

Pressure Cooker Egg Bites

These creamy pressure cooker egg bites combine blended eggs, cottage cheese, shredded cheese, and optional crisp bacon in a tender, savory appetizer. The recipe makes approximately 7-8 bites in a standard silicone egg-bite mold.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 35 minutes
Servings: 7 servings
Ingredients Method Notes

Ingredients
  

Egg Bite Mixture
  • 6 Large eggs
  • 1/2 cup Cottage cheese
  • 1/2 cup Finely shredded Gruyère, Monterey Jack, or cheddar cheese
  • 1/4 cup Heavy cream
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Fillings
  • 4 ounces Cooked bacon, finely chopped
  • 2 tablespoons Fresh chives, finely chopped
For the Mold and Cooker
  • as needed Nonstick cooking spray or softened butter
  • 1 cup Water

Method
 

Step-by-Step
  1. Cook the bacon, if using, until crisp. Drain well and finely chop it; prepare the chives or other fillings, making sure vegetables such as spinach, roasted peppers, or mushrooms are cooked and drained.
  2. Blend the eggs, cottage cheese, shredded cheese, heavy cream, kosher salt, and black pepper for 20-30 seconds, or until completely smooth.
  3. Lightly grease a silicone egg-bite mold. Divide the bacon, chives, or other dry fillings among the compartments, then pour in the egg mixture, filling each compartment no more than about three-quarters full.
  4. Cover the mold tightly with aluminum foil. Add 1 cup water to the pressure cooker, place the trivet inside, and set the covered mold on the trivet.
  5. Cook at high pressure for 9 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
  6. Remove the mold carefully and let the egg bites cool for several minutes. Once they have firmed slightly, gently unmold and serve.

Notes

Blend the custard for a smooth texture, use a natural release to help prevent toughness and collapse, and keep fillings dry. Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave for about 20-30 seconds per bite, or until just warmed through.