Egg Bites- Instant Pot

I like the cream cheese. Most recipes call for the cottage cheese and it makes a lighter result. Put 1 cup of water in the bottom of your Instant Pot with the trivet. Lightly spray 5 or 6 eight ounce mason jars (or similar silicon muffin cups, etc.) and add the crumbled bacon, sausage or ham and any other additions like green onions. Add the eggs, cheese, cream or cottage cheese, milk and salt to a blender, bullet or other and blend until smooth- about 20 seconds. include the hot sauce if you like. Divvy the egg mixture evenly into the 5 or 6 mason jars. Cover each mason jar loosely with foil (I use one larger piece over all of the jars when doing 4 or more) and place gently in the Instant Pot. Careful if using the stock trivet as the mason jars may want to tip over. Place the cover on the Instant Pot and select "Steam" and set to 8 Minutes. Natural pressure release (NPR) for 10 minutes and then quick release (QR) the rest. The egg may have expanded above the jars. Allow the jars to cool in the pot for a few minutes until the eggs contract back into the jars. For those you are keeping for later, allow to cool and add a lid. The egg bites should be good for about a week and 45 seconds in my microwave is perfect for reheating. 10 min prep, 10 min for IP to come to pressure, 8 min cook, 10 min NPR, quick release