Sous Vide Egg Bites

Roasted Orange Pepper Egg Bites:--
4 eggs
¼ tsp SIDS CRAZY SALT
½ cup tasty cheese, grated
½ cup cottage cheese
1 spring onion, chopped, or 1 tbsp chopped chives
½ roasted orange pepper, chopped
¼ cup spinach, chopped
Diced Green Chilli & Gouda Cheese:--
4 eggs
½ cup Gouda cheese, grated
½ cup cottage cheese
¼ cup diced green chilli
Cooked Broccoli & Cheddar Cheese:--
4 eggs
½ cup cheddar cheese, grated
½ cup cottage cheese
¼ cup cooked broccoli, chopped
Bacon & Gruyere Cheese:--
4 eggs
½ cup Gruyere cheese, grated
½ cup cottage cheese
¼ cup cooked bacon, crumbled
Sausage Mushrooms & Swiss Cheese:--
4 eggs
½ cup Swiss cheese, grated
½ cup cottage cheese
¼ cup cooked sausage, crumbled
¼ cup cooked mushrooms, chopped
1 tbsp spring onions, chopped
Sun Dried Tomatoes + Basil + Feta Cheese:--
4 eggs
½ cup cottage cheese
¼ cup feta cheese (crumbled)
¼ cup diced sun dried tomatoes
1 tbsp chopped fresh basil (or 1 tsp dried basil)

Add 1 cup water to Instant Pot and place the trivet (that came with your Instant Pot) inside.
Add eggs, SIDS CRAZY SALT, tasty cheese, and cottage cheese to a blender and process until smooth. (about 30 seconds) Add spring onion, orange pepper and spinach and give it a quick pulse to combine.
Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil.
Lower the silicone mold into the Instant Pot. It’s a bit of a tight squeeze, but with the 6-quart Instant Pot, it fit perfectly.
Place the lid on the Instant Pot and be sure that the vent is set to sealing. Press the MANUAL (high pressure) button and set the timer to 10 minutes. It will take about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot.
Remove the silicone mold from the Instant Pot and allow the egg bites to cool for a few minutes before enjoying.