Spicy Cheddar Curd Egg Bites

Written by Face Rock Creamery

Instant Pot egg bites are delicious! We loved how easy it is to make delicious cheesy, loaded egg bites using In Your Face spicy, fresh-out-of-the-vat cheddar curds.

The recipe is very flexible to add the herbs and protein of your choice (or go veggie!!), and easy to double.

Spicy Cheddar Curd Egg Bite

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Ingredients

6 eggs
1/4 cup milk
1 TB dried or finely chopped fresh parsley
1 TB sliced green onion
3/4 cup In Your Face Curds, chopped into a small dice
1/4 cup chopped ham, cooked bacon, or sausage crumbles
Salt and pepper to taste

Directions

Lightly spray silicone mold cups or individual silicone baking cups with cooking spray. Just a note, we skipped this step and our egg bites released perfectly. But spray if you want to make sure!
In a small bowl combine chopped curds, herbs, and protein. Toss to combine. Distribute the mixture evenly among the cups, about a tablespoon each to start.
Add eggs and milk to a bowl or blender and whisk until well combined. Add the egg mixture to each cup, leaving 1/4 “at the top.
Add 1 cup of water to the Instant Pot. Place the filled egg mold or cups on top of the trivet and place gently in the Pot. No need to cover, as the eggs will puff when cooking. They will settle down as they cool.
Attach the lid and lock into place. Ensure the valve is on Sealing. Set the Instant Pot for 7 minutes, high pressure on Manual mode. After cooking completes, allow natural pressure release for 5 minutes, then release any remaining pressure.
Carefully remove the trivet and egg mold from the Instant Pot. Protect your hands from the residual steam heat! Let the bites settle for a few minutes, turn the mold upside down over a serving dish and pop out the egg bites.

Recipe Note

If you’d like to use these bites in a breakfast sandwich situation, we find it’s very tasty to place them into your roll/croissant/English muffin/toast while still fairly warm and gently press to spread out the bite to fill your bread.