Sausage, Peppers, Onion & Cheese Egg Bites

Ingredients

• ¼ Cup chopped onion
• ¼ Cup chopped red or green pepper
• 4 Breakfast Sausage diced
• ¼ Tsp Salt
• Pinch Oregano
• 5 Eggs or 8 Egg Whites
• ¼ Milk or Water
• 8 TBSP Cheddar Divided
• 1 Tsp Flour

Directions

1. To make the egg bites, combine the eggs (or egg whites), water, cheese, and flour whisk until smooth.
2. If making an egg bite with other add-ins, grease the silicone mold well (I use spray oil) add 1 teaspoon of onion, 1 teaspoon of peppers, 1 Pinch large pinch (1/2 tablespoon) or cheese and 1 teaspoon of sausage to each cup.  Pour the blended egg mixture over the top, dividing it evenly among the 7 cups.
3. Fill the Instant Pot with 1 cup of water and place the handled trivet (which comes with the machine) over that. Carefully place the filled egg mold on top of the trivet. Secure the lid and move the steam release valve to Sealing. Select the Manual or Pressure Cook button to cook at high pressure for 8 minutes.
4. When the cooking cycle is complete, allow the pressure to release for at least 5 minutes, then move the steam release valve to Venting to release any remaining pressure. (It’s okay if you leave it longer to naturally release, too.) When the floating valve in the lid drops, it’s safe to remove the lid.
5. Use oven mitts to grab the handled trivet and remove the mold full of cooked egg bites. I recommend letting them cool down for 5-10 minutes, but then remove them promptly, as you’ll want to serve them warm and I find that they release from the mold easier while they are still relatively hot.
6. Serve them right away. Store any leftovers in an airtight container in the fridge for up to 4 days.