- Total: 30 min
- Active: 15 min
- Yield:7 egg bites
14 frozen tater tots, thawed (about 1 cup)
1 scallion, thinly sliced
1/3 cup shredded sharp Cheddar
4 large eggs
1/4 cup heavy cream
Pinch cayenne pepper
Hot sauce and/or ketchup, for serving
- Place 2 tater tots in each cup of the egg bites mold, along with the sliced scallion and cheese. Gently whisk the eggs together with the cream, cayenne and 1/2 teaspoon salt in a medium bowl or medium liquid measuring cup until well combined (but avoid creating any foam). Pour the custard over the filling in each of the cups. Cover the mold tightly with aluminum foil, then place on the rack.
- Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure-cook on low for 7 minutes (see Cook’s Note).
- After the pressure-cook cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer’s guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini egg bites out of the pan. Run a small offset spatula around the edge of mold if there’s any sticking. Serve warm with hot sauce or ketchup.
Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.
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