INSTANT POT EGG BITES WITH CHEDDAR AND SAUSAGE

Whip up a batch of these cheesy sausage instant pot egg bites in just 5 minutes! Egg bites will be your new favorite go-to breakfast. They are so easy to make and come out tasting great every time.

prep time: 5 MINUTES cook time: 5 MINUTES additional time: 12 MINUTES total time: 22 MINUTES

INGREDIENTS

  • 4 large eggs
  • 2 tablespoons whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 pre-cooked breakfast sausage links, sliced
  • 4 tablespoons sharp cheddar, divided
  • 1 1/2 cups water

INSTRUCTIONS

  • Spray four silicone muffin cups with cooking spray and set aside.
  • In a small bowl, whisk together the eggs, milk, salt, and pepper.
  • Evenly distribute the egg mixture into the four muffin cups.
  • Evenly divide sausage and drop into the egg mixture.
  • Top each with 1/2 tablespoon cheddar cheese.
  • Pour water into the Instant Pot.
  • Place a trivet in the Instant Pot.
  • Place the filled muffin cups inside of a (7-inch) cake pan. Top the pan with a paper towel and a piece of foil crimped around the edges of the pan.
  • Make a foil sling and carefully lower the cake pan down onto the trivet.
  • Close the lid and set the pressure release to sealing.
  • Press the Manual or Pressure Cook button and adjust cook time to 5 minutes.
  • Let the pressure release naturally for 2 minutes and then quick release the remaining pressure.
  • Remove the foil from the top of the muffin cups and than carefully remove the egg muffins.
  • Enjoy immediately and refrigerate any leftovers.

NOTES

How to freeze instant pot egg bites:

  1. Let cool.
  2. Wrap tightly with a layer of plastic wrap and a layer of foil.
  3. Store in a freezer-friendly container or bag.
  4. To reheat, unwrap and cook for 90 seconds and 50% power.
READ  LEBANESE LEMON CHICKEN

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source : aileencooks.com

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