INSTANT POT EGG BITES | Copycat Starbucks Bacon and Gruyere Cheese Recipe | Simple and Easy Steps

gruyère cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Cheddar is more affordable and still melts well.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a lower-fat alternative.

cream cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

Cook 3 strips of bacon until crispy.

Chop the cooked bacon into bite-sized pieces.

Shred 1/2 cup of gruyere cheese.

In a blender, crack in 5 eggs and add 1/3 cup of cottage cheese and about half of the gruyere cheese.

Add salt and pepper to taste, remembering that the cheese and bacon are salty.

Blend the mixture on high for about 1 minute.

Spray the instant pot egg bite mold with nonstick spray.

Add the chopped bacon to the mold.

Add about half of the remaining gruyere cheese on top of the bacon.

Pour the egg mixture evenly into the mold.

Use a spoon to mix the bacon and cheese into the egg mixture a bit.

Add the rest of the gruyere cheese on top of the egg mixture.

Cover the mold with foil.

Place the trivet in the bottom of the instant pot and add 1 cup of water.

Place the egg bite mold inside the instant pot.

Ensure the venting knob is set to venting, not sealing, and close the lid.

Press the steam button and set the timer for 10 minutes.

After 10 minutes, allow for a natural release for another 10 minutes.

Switch the venting knob to venting and remove the lid.

Take out the egg bites and remove the foil.

Flip the egg bites over and let them cool for about 5 minutes.

Pop the egg bites out of the mold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens