Directions

1. Lightly spray silicone mold cups or individual silicone baking cups with cooking spray. Just a note, we skipped this step and our egg bites released perfectly. But spray if you want to make sure!

2. In a small bowl combine chopped curds, herbs, and protein. Toss to combine. Distribute the mixture evenly among the cups, about a tablespoon each to start.

3. Add eggs and milk to a bowl or blender and whisk until well combined. Add the egg mixture to each cup, leaving 1/4 “at the top.

4. Add 1 cup of water to the Instant Pot. Place the filled egg mold or cups on top of the trivet and place gently in the Pot. No need to cover, as the eggs will puff when cooking. They will settle down as they cool.

5. Attach the lid and lock into place. Ensure the valve is on Sealing. Set the Instant Pot for 7 minutes, high pressure on Manual mode. After cooking completes, allow natural pressure release for 5 minutes, then release any remaining pressure.

6. Carefully remove the trivet and egg mold from the Instant Pot. Protect your hands from the residual steam heat! Let the bites settle for a few minutes, turn the mold upside down over a serving dish and pop out the egg bites.