4 eggs, large
4 slices cooked crisp bacon
3 oz. gouda cheese, shredded
1/2 cup cottage cheese
1/4 cup heavy cream
1/4 cup frozen spinach
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
butter
non-stick cooking spray

4 eggs, large 4 slices cooked crisp bacon 3 oz. gouda cheese, shredded 1/2 cup cottage cheese 1/4 cup heavy cream 1/4 cup frozen spinach 1 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon pepper

Spray egg bite mold with non-stick cooking spray. Set aside.

In a blender, blend the eggs, gouda cheese, cottage cheese, heavy cream, onion powder, salt and pepper for about 30 seconds.

Pour egg batter into each egg bite cup about 3/4 full. When all are full, use a spoon to mix the batter with the spinach bacon.

Add 1 cup of water to Instant pot, cover egg bite mold with foil and place on trivet and lower into pot. Secure lid with seal closed and set to "steam" for 8 minutes. When cycle is complete, let naturally release for 10 minutes, then quick release the rest.

Remove foil and let stand for 5-10 minutes to cool before removing and serving.