Egg Bites - Instant Pot

12 eggs 1 1/2 c cottage cheese 1 1/2 c cheddar cheese (grated) 3/4 tsp salt 1/2 tsp pepper 1 red or yellow pepper (1" slices) 1/2 large onion (quartered) 1 lb cooked, crumbled sausage cooking spray Instant pot 6qt or 8 qt Silicon egg bite molds (2 for 6qt, 3 for 8qt)

-Combine the eggs, cottage cheese, cheddar cheese, salt, pepper, red pepper, and onion in a blender (Blendtec). Use the batter setting to chop and mix evenly. -Spray each egg bite mold with cooking spray (or rub with coconut oil). -Place about 1 tablespoon of crumbled, cooked sausage in the bottom of each mold. -Pour the batter into each mold covering the sausage. Leave about 1/4" from the top of the molds. There is enough to fill 5-6 egg bite molds (7 bites each) depending on how much sausage is used. Run a second batch for the remaining batter. -Cover molds with foil or silicon lids. -Place 1 cup of water in the bottom of Instant Pot (1 1/2 if 8 quart) -Stack 2-3 molds onto trivet and place in the instant pot. Make sure the top mold does not interfere with the Instant Pot lid. -Seal the Instant Pot and cook on high pressure for 10 minutes. Natural release for 10 minutes (don't touch it for 10 munites after the cooking is complete - the timer should count back up for 10 minutes). Then release the remaining pressure. -Remove the trivet and stack of egg bite molds from the Instant Pot. Allow them to cool slightly then turn them out onto a cooling rack or cutting board. -Place in air-tight containers for use throughout the week. Rewarm in the microwave. Yield: 35-40 egg bites Variations: Onion and peppers are optional but they add great flavor. Replace crubmled sausage with meat of your chioce: crubmled bacon, cubed ham, etc.