Directions

In a large mixing bowl, whisk together the eggs, shredded cheddar cheese, chopped green onions, salt, pepper, and oregano until the mixture is light, foamy, and well-combined.

Lightly grease 6 silicone egg bite molds or muffin cups with cooking spray. Carefully line the inside wall of each mold with a slice of bacon, creating a ring.

Pour the egg mixture evenly into the bacon-lined molds, leaving a little space at the top.

Pour 1 cup (240 ml) of water into the inner pot of your Instant Pot and place the trivet inside. Carefully set the filled molds on top of the trivet.

Secure the Instant Pot lid, set the steam release handle to the Sealing position, and select the Pressure Cook or Manual button.

Cook on High pressure for 3 minutes.

Once the cooking cycle is complete, perform a quick pressure release by carefully moving the steam release handle to the Venting position.

Using oven mitts, cautiously remove the molds from the Instant Pot and place them on a wire rack to cool completely before serving.

Don't overfill the molds! Leave a little space at the top, as the eggs will puff up during cooking.