Kale, gruyere, bacon egg bites-
You will need an instant pot, silicone egg cup, paper towels, tin foil and a measuring cup
Ingredients
1 piece of bacon crumpled (or real bacon bits for us lazy people)
1 slice of gruyere cheese (sliced on three at the kroger deli counter)
1 stalk of kale (use only the leaves)
4 eggs
1 cup water
1/2 cup or either cream cheese or cottage cheese (both are good)
1/4 cup of heavy cream or half and half (I prefer the heavy cream)
Salt and pepper to taste (I use everything bagel seasoning because I pretend I am swanky)
Mix eggs, cream cheese and cream
I use my very pink kitchenaid mixer because I am spoiled but you can caveman style it with a fork if you must
Add salt and pepper to taste or whatever seasoning you want because you have free will and all that
Fill handy dandy silicone egg cup 3/4 full
Add gruyere, kale leaves, bacon
Push down with fork
Cover with paper towel – I trim it to fit around the handy dandy silicone egg cup (I have no idea if this is important but I like to feel clever)
Cover with tinfoil
Add 1 cup of water into instant pot
Place whole contraption on instant pot trivet
Seal instant pot and set on STEAM for 8 minutes
Let natural release
Remove trivet (use frickin pot holders as I have learned- trivet burns suck)
Let cool for a hot minute
Pop egg bites from bottom of cup slowly or flow upside on to plate
Eat and enjoy with whatever coffee you have or wine – I won’t judge
Can be stored in fridge for two weeks
Reheat on 45 seconds in microwave
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