INSTANT POT COPYCAT STARBUCKS EGG BITES Okay, I’ve shared multiple methods and of how to make these egg bites and let’s just say... they’ve been a problem child recipe. It works for most of you, and a lot of people say that the eggs never set for them. It’s been something I’ve scratched my head over for awhile and I think The issue was the added Monterrey jack. It adds such a great creaminess but I think it has too much moisture and lended to more errors. But again, this recipe is so great I make them all the time and they always work for me, but she’s a problem child 🤣🤪 on another note, this instant pot method is SO easy and a quick way to make them and I think the most fool proof method of them all. Here’s how: Cook up 3 slices of bacon until crisp. Set aside to cool. Chop up and distribute evenly into the bottom of the silicone egg bite mold. Meanwhile, in a blender combine 6 large eggs, 1/2 cup cottage cheese, 1/2 cup shredded Gruyère, 1 tsp kosher salt, 1/2 tsp pepper, 1/2 tsp garlic powder, a dash of cayenne. Blend until smooth. Pour into the egg mold. Pour 1 cup water into an instant pot, then place wire trivet over the water. Place the lid or cover the egg mold with foil, transfer into the instant pot on top of the trivet. Secure lid, make sure vent is sealed. Press the ‘steam’ button for 10 minutes. When cook time is complete, carefully turn the valve and release the pressure. Carefully open and remove the egg mold and let cool, uncovered for 10 mins. To remove the egg bites from the mold, I carefully loosen up the edges using a mini silicone spatula or butter knife. Then flip to remove on a cutting board. To store: let cool completely and store in an airtight container for up to 5 days. I reheat in the microwave for 45 seconds! For the full recipe and other methods, tap the link in my bio: https://thedefineddish.com/perfect-bacon-gruyere-egg-bites/