INGREDIENTS
- 5 large eggs
- 1/2 cup cottage cheese
- 1/4 cup plain cream cheese or Greek yogurt
- 3/4 cup shredded strong cheddar cheese
- 1/2 teaspoon salt (or to taste)
- 1 tsp dried diced onion
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 1 tsp Mrs Dash seasoning
- freshly grind salt and peeper to taste
- Crisp bacon crumbled and add to each of the egg cups
Optional addons (if you want)
- 1/2 cup red bell pepper, diced
- 1/4 cup green belle pepper, diced
- scallions / green onions finely chopper
INSTRUCTIONS
- Pour one cup of water into the pressure cooker. Place the trivet on top.
- In a bowl, pour in the eggs, cottage cheese, cream cheese (or yogurt), cheddar cheese, and the seasonings.
- With a hand mixer, blend until smooth and fluffy, about 2-3 minutes.
- Spray the cups of the silicone mold with non-stick spray.
- sprinkle each cup with the diced bell peppers and bacon.
- Pour the egg mixture into each cup in the mold.
- Place the molds on top of the trivet and cover with foil or a lid if the mold has one.
- Lock the pressure cooker lid and set the steam lock to lock.
- Pressure cooker for 8 minutes.
- After the 8 minutes has passed, wait for 10 minutes of natural pressure release.
- After 10 minutes, manually release any remaining pressure.
- Carefully lift the mold out of the pressure cooker.
- Let sit for 2 minutes on a cooling rack.
- Use a silcone spatulay to gently slide around each egg cup.
- Place a plate on top and turn it over, eggs should fall out.
- Serve or freeze.