Egg cups (instant pot)

These egg cups could not be easier. If you are looking for a quick, protein packed breakfast, this is it! you can substitute the bacon with sausage, spinach, broccoli, onions, or any other fillings that you like. I have made these and served them immediately, and I have also made them ahead of time and popped them in the fridge. You then can heat in the microwave, and, Voila! instant breakfast.

Happy Cooking!

Egg Cups:

Ingredients:
4 slices cooked bacon
4 eggs
1/2 cup cottage cheese
1/4 cup milk
1/4 cup cheese (I used cheddar, but you could use gruyere, swiss, mozzarella, etc.)
salt & pepper to taste (1/2 tsp salt, 1/4 tsp pepper)
dash hot sauce if you'd like
(you will also need 4 small ramekins)

Method:
Spray ramekins with cooking spray or grease with butter. Crumble one piece of bacon into each ramekin. Whisk together remaining ingredients. Pour egg mixture evenly into ramekins. Cover each ramekin lightly with foil. Place 1 cup water in bottom of instant pot. Add trivet. Place ramekins on trivet. Set instant pot to steam for 8 minutes. Allow pot to slow release for 5 minutes then quick release. Serve either in ramekins or turn egg cups out onto individual plates. Enjoy!