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Pressure Cooker Egg Bites with Bacon and Cheddar

Recipe - Pressure Cooker Egg Bites with Bacon and Cheddar

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 6 large eggs
  • 2 tablespoons whole milk
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 3 ½ teaspoons crumbled bacon
  • 7 tablespoons shredded sharp Cheddar cheese

Directions

  1. Remove lid of pressure cooker. Pour 1 cup water in bottom of cooking pot.
  2. In a blender, combine eggs, milk, salt and black pepper. Blend until mixture is smooth, about 20 seconds.
  3. Spray the inside of an egg bites mold with nonstick cooking spray. Place egg mold on pressure cooker rack. Sprinkle ½ teaspoon crumbled bacon in each egg cup. Top bacon with 1 tablespoon shredded cheese. Divide egg mixture evenly among the egg cups. Cover with a sheet of parchment paper.
  4. Lower rack and egg mold into pressure cooker. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  5. Press EGG mode and leave time set to default of 5 minutes.
  6. When cooking has finished, press steam release button to quick release pressure. Remove lid. Using oven mitts, remove rack with egg mold. Invert egg bites onto a serving platter.

Serves: 7

Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 5 minutes. When finished cooking, press steam release button to quick release pressure.

 

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