Pressure Cooker Ricotta Egg Bites

Instant Pot Egg Bites Without Cottage Cheese

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Prep Time5

Cook Time5

Total Time10

Servings:

Calories: 120kcal

Author: Sam & Dom

Equipment

Electric Pressure Cooker
Egg Bite Mould

Ingredients

Egg Bites - Plain

4 Large Eggs
255 g /9oz Ricotta Cheese
115 g /4oz Gouda grated
2 Tsp Dried Oregano
Salt & Pepper

Egg Bites – Bacon

4 Bacon Rashers
1 Tbsp Extra Virgin Olive Oil

Egg Bites – Red Pepper

¼ Red Pepper/Bell Pepper/Capsicum
2 Spring Onion/Green Onion
1 Tbsp Extra Virgin Olive Oil

Instructions

Place the plain egg bite ingredients into a blender and blend until it resembles a smooth omelette batter. Pour the batter into egg bite moulds until they are 75% full. If adding an extra topping sprinkle it on top now. Secure the lid on your egg bite mould.
Add 2 cups of water into the Instant Pot and add the trivet/steamer shelf. Place the egg bite moulds stacked over the trivet.
Set the time to 5 minutes on pressure cook/manual. When it beeps naturally release pressure for 5 minutes.
Remove the egg bite moulds after the additional 5 minutes natural pressure, take the lids off and place them in the freezer for 5 minutes.
Then remove them from the mould and serve.

Notes

Filling. If adding a bacon or red pepper filling you will need to cook the filling first, remove any excess fat and place the bacon or red pepper bits into the mould before it cooks. See my notes further up for more info on this.

Cheese. We used grated gouda, but you can use any grated cheese that cooks well in frittatas, quiches etc.

Nutrition