First, measure out the ingredients with the measuring cup and spoons.
Next, crack the eggs into a large glass mixing bowl.
Add in the cream cheese, Mexican cheese, salt, and pepper.
Blend the ingredients together with a blending whisk.
Next, lightly spray the egg bite molds with the cooking oil spray.
Place one of the molds in the bottom of an instant pot wire shelf.
Then, fill each of the mold cups ½ full. This is the 1st layer.
Add the bacon bits to each cup for the next layer.
Next, sprinkle in the chopped chives, or green onions.
Cover the first filled egg bite mold with its lid.
Then, stack the second mold on top.
Fill each of the mold cups ½ full.
Add the bacon bits to each cup.
Lastly, sprinkle in the chopped chives, or green onions.
Cover the second filled egg bite mold with its lid. Secure the wire shelf arms around the stacked, closed egg molds.
Next, pour the water into the bottom of the instant pot, and lower the molds into the pot.
Pressure cook the egg bites for 9 minutes.
Then, release the steam naturally for about 10 minutes before opening.
Remove the molds from the pressure cooker and let them cool for 5 minutes.
Use a silicone spatula to scoop the egg bites out of the molds.
Finally, sprinkle extra chives on top, if desired. Serve and enjoy!
Video
Notes
Storing Egg BitesTo store egg bites: transfer them to an airtight container or Ziploc bag, and store them in the refrigerator for up to 3 days. Always label the date on the outside of the container. To reheat egg bites from the fridge, place them on a microwave-safe plate and cook for about 20-30 seconds.To freeze egg bites: individually wrap the egg bites with plastic wrap. Then, transfer the wrapped egg bites to a freezer-safe Ziploc bag, and store them in the freezer for up to 3 months. Always label the date on the outside of the container. To reheat the egg bites from frozen, heat in the microwave for 60-90 seconds or until heated all the way through.