Egg Bites (instant pot)

Ingredients:

• 9-10 eggs
• 1/2 cup cream
• 1/2 cup shredded cheese (swiss/gruyere)
• 1 cup sausage crumbles
• 1 tsp dried chives
• 1 tsp salt
• 1/4 tsp pepper

Instructions:

1. place 1 cup water in 6quart instant pot
2. whisk eggs in bowl
3. whisk together egg with cream, salt, pepper, and chives
4. place sausage and cheese into 14 egg molds
5. spoon in egg mixture into each cup equally; quick stir each egg cup
6. add egg molds into trivet tray with silicone lids loosely fit; also have egg molds offset in trivet
7. cook manually on high for 14 mins; natural release for 5 mins
8. quick release; then invert egg molds onto plates
9. can be frozen and reheated

TO FREEZE:

1. Place egg bites, not touching, on parchment-lined baking sheet and place in freezer for minimum of 1 hour, up to 4 hours.
2. Once frozen, remove egg bites from tray and place into freezer storage bag.
3. Label and date, then place bag back into freezer.

TO REHEAT:

1. From thawed, microwave for 30 seconds.
2. From frozen, microwave for 1 1/2 to 2 minutes.

https://www.makeaheadmealmom.com/bacon-cheddar-egg-bites-keto/