Bacon and Gruyere Directions:

1. To a blender, add eggs, cottage cheese, shredded cheese, salt and pepper. Blend for 30 seconds or until fully combined. Once blended, add in the bacon and pulse blender 3x. Divide egg mixture evenly between the cups of the silicone egg bite mold.
2. Place the trivet into the base of the Instant Pot and add 1 cup of water. Place the silicone mold filled with egg mixture onto the trivet.  Select "steam" mode and set the timer for 10 minutes. The Instant Pot will take 5-10 minutes to come to pressure. Once eggs have cooked for 10 minutes, allow the Instant Pot to release naturally for 10 additional minutes before manually releasing the remaining pressure.
3. Allow egg bites to cool for 5 minutes and then serve immediately, store in the refrigerator for up to 5 days or freeze for up to 1 month.

Egg White and Red Pepper Ingredients:

1. To a blender, add egg whites, cottage cheese, shredded cheese, salt and pepper. Blend for 30 seconds or until fully combined. Once blended, add in the peppers and spinach and pulse blender 3x. Divide egg mixture evenly between the cups of the silicone egg bite mold.
2. Place the trivet into the base of the Instant Pot and add 1 cup of water. Place the silicone mold filled with egg mixture onto the trivet. If you have a 6 quart Instant Pot it will be a tight squeeze, but should fit perfectly. An 8 quart Instant Pot is a little easier to work with. Select "steam" mode and set the timer for 10 minutes. The Instant Pot will take 5-10 minutes to come to pressure. Once eggs have cooked for 10 minutes, allow the Instant Pot to release naturally for 10 additional minutes before manually releasing the remaining pressure.
3. Allow egg bites to cool for 5 minutes and then serve immediately, store in the refrigerator for up to 5 days or freeze for up to 1 month.

Ham, Cheddar and Pepper Ingredients:

1. To a blender, add eggs, cottage cheese, shredded cheese, salt and pepper. Blend for 30 seconds or until fully combined. Once blended, add in the hame and red peppers and pulse blender 3x. Divide egg mixture evenly between the cups of the silicone egg bite mold.
2. Place the trivet into the base of the Instant Pot and add 1 cup of water. Place the silicone mold filled with egg mixture onto the trivet. If you have a 6 quart Instant Pot it will be a tight squeeze, but should fit perfectly. An 8 quart Instant Pot is a little easier to work with. Select "steam" mode and set the timer for 10 minutes. The Instant Pot will take 5-10 minutes to come to pressure. Once eggs have cooked for 10 minutes, allow the Instant Pot to release naturally for 10 additional minutes before manually releasing the remaining pressure.
3. Allow egg bites to cool for 5 minutes and then serve immediately, store in the refrigerator for up to 5 days or freeze for up to 1 month.