YOUR SOLIN GENERATED RECIPE
Instant Pot Cheddar Egg Bites
Velvety eggs blended with creamy cottage cheese and sharp cheddar, pressure-cooked until they achieve a delicate, melt-in-your-mouth texture.
INGREDIENTS
4 large eggs
0.5 cup low-fat cottage cheese
1 oz sharp cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
PREPARATION
Lightly grease a silicone egg bite mold with avocado oil.
In a blender, combine the eggs, cottage cheese, sea salt, and black pepper.
Blend on high for 20 seconds until the mixture is completely smooth and aerated.
Stir in the shredded sharp cheddar cheese by hand.
Pour the mixture into the prepared silicone molds, filling each about 3/4 full.
Cover the mold tightly with foil or its silicone lid.
Add 1 cup of water to the bottom of the Instant Pot and place the mold on the steam rack.
Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
Allow a 10-minute natural pressure release before manually releasing any remaining steam.
Carefully remove the mold and let the egg bites cool for 2 minutes before popping them out.