1
In a mixing bowl, combine eggs, sour cream, cheese, diced ham, salt, and pepper.
2
Spray an egg mold with cooking spray. Using a scoop, fill molds about 3/4 of the way up. Depending on how much bacon, ham, or other variations from the notes below, you may need two molds. You can use the silicone lid (or cover with foil).
3
In the bottom of the 6 qt Instant Pot, add 1 cup water. Place covered egg molds (stacked on top of each other) on a trivet or sling and lower into the pressure cooker.
4
Secure the lid and make sure the pressure valve on top is set to SEALING.
5
Select Manual, or High Pressure with a cook time of 9 minutes. (this does NOT include the time it takes to come to pressure, about 10 minutes)
6
When the cook time ends, allow it to naturally release an additional 9 minutes.
7
Do a quick release by switching the valve to "VENTING" and open the lid. Remove egg bites and enjoy.
Notes
-You can substitute yogurt, whole milk, or cottage cheese for the sour cream
-Swap out the cheddar cheese for feta or swiss
-For the 3/4 cup of meat, you can use sausage, bacon, or ham. Or do a combo!
-Want to make it meatless? Remove the meat all together, or swap it out with 3/4 cup of your favorite vegetables and herbs.
-Freeze egg bites in ziploc bag. When ready to eat, pop in microwave for 45-60 seconds.