Blend all ingredients except bacon or add-ins using immersion blender (can reserve some cheese for molds / can refrigerate and cook later)
Spray both egg bite molds with cooking spray
Place meat / add-ins in bottom of molds (can also add reserved cheese) before or in middle of pouring egg mixture
Fill molds with egg mixture using a measuring cup or pitcher and cover
Pour 1 -2 cups of water in pot, place trivet in pot and then stack molds (2nd should be off center from 1st)
Put lid on pot, set to sealing. Select pressure cook setting for 8 (or 10) minutes. When complete let natural release for about 10 minutes and then QR.
Can store in refrigerator for 5 - 7 days. Reheat in microwave 30-60 seconds or toast under broiler.
Can store in freezer and reheat 1 1/2 - 2 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (304g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 117 (46%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 43mg||13 %|
|Sodium 797mg||27 %|
|Potassium 483.1mg||13 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14.7g|
|Protein 19.2g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 253
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