Instructions

1. Spray silicone molds or 4 oz. jelly jars liberally with non-stick cooking spray.  Set aside.
2. Crack eggs into medium-sized bowl and gently whisk to scramble.
3. Mix in remaining ingredients.
4. Pour egg mixture into silicone molds or jelly jars, distributing evenly.
5. Cover molds or jars loosely with aluminum foil.
6. Place trivet in bottom of Instant Pot cooking pot.  Add recommended minimum amount of water.
7. Gently lower first silicone mold into pot to rest on top of trivet. (If using jelly jars, place first layer of jars on trivet, leaving about an inch between jars.)
8. Carefully lower second silicone mold and lay it to rest on top of the first mold.  Be sure to rotate the mold so the cups are offset (make sure the bottom of the cups on the top mold rest on the spaces between the cups of the bottom mold).  If using jelly jars, place second layer of jars, making sure to offset them from the first layer.
9. Close lid, seal vent, and set Instant Pot to cook on HIGH for 14 minutes.
10. Once cook time has ended, allow the Instant Pot to release pressure naturally for 5 minutes, then quick release the remaining pressure.
11. Remove lid and carefully take out molds or jars.  You may need to use tongs or chopsticks if space is tight.
12. Place a plate on top of a mold, and holding the plate and mold together, invert, so that the plate is on bottom and the mold is upside-down on top.  This should pop egg bites out of the mold.  If not, gently press on the top of the mold cups to release.

To freeze:

1. Place egg bites, not touching, on parchment-lined baking sheet and place in freezer for minimum of 1 hour, up to 4 hours.
2. Once frozen, remove egg bites from tray and place into freezer storage bag.
3. Label and date, then place bag back into freezer.

To reheat:

1. From thawed, microwave for 30 seconds.
2. From frozen, microwave for 1 1/2 to 2 minutes.