I use these to mimic Starbucks egg bites. Nom Nom. Here's the recipe: INGREDIENTS* 4 slices bacon* 6 large eggs* 1-1/3 cup cottage cheese (4% milkfat)* 1-1/4 cup grated Gruyere (or Gruyere Cheddar blend or Monterey Jack) * 1/4 teaspoon salt * 1/8 teaspoon freshly ground black pepper INSTRUCTIONS * Bring a kettle of water to a boil. Place one oven rack on the middle position and the other on the lowest position. Preheat the oven to 300Β°F.* Place a 9" x 13" metal or ceramic baking pan on the bottom shelf and fill halfway with boiling water from the kettle. This will create steam in the oven, which will help the egg wedges cook until soft and creamy.* Spray a non-stick muffin tin liberally with non-stick cooking spray.* In a small non-stick skillet, fry the bacon over medium-high. , stirring frequently, until crisp, 5 to 6 minutes. Using a slotted spoon, drain the bacon onto a paper towel-lined plate.* In a mixer, combine eggs, cottage cheese, Gruyere, salt, pepper and hot sauce. Beat until smooth, 30-45 seconds.* Pour the egg mixture evenly into this amazing mold, filling each mold about 3/4 full. Spread the bacon evenly over the egg slices. Press a piece of bacon into the batter to keep it from floating on top.* Cover the eggnog pan tightly with lids or foil and set a metal rack on the bottom of the Instant Pot. * Pour 1.5 cups of cold water into the inner pot of the pressure cooker. Place the egg pieces on the grid and stack the molds. *Put the lid on the inner pot and make sure the vent knob is closed. Set the cook time to 9 minutes on high pressure. To do this, select "Manual" or "Pressure cooker" and use the +/- buttons to set the value to "9". *Release the pressure naturally within 10 minutes after the cooking time. *Remove the egg bite mold from the inner pot and let stand 2-5 minutes before inverting the mold onto a plate.
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