4 large eggs
4 pieces cooked bacon, crumbled
1 1/2 cups shredded cheddar
1/2 cup cottage cheese
1/4 heavy cream
1/4 cup chopped spinach
Salt n pepper
Blend eggs, cheese, heavy cream, cottage cheese in blender til smooth.
Stir in chopped spinach. Distribute crumbled bacon in the bottom of the molds.
Pour mixture over bacon into molds filling about 3/4 way. Add 1 cup water to pot.
Cover molds with foil and put into pot on trivet, you do not want the bottom of the molds touching the water.
Set pressure lid and seal valve. Turn on steam for 8 minutes.
When done leg natural release for 10 minutes. Do a quick release and remove molds.
Let cool for 5 minutes then flip onto plate.
They’ll keep in the fridge for up to 4 days