Description
Delicious and protein-packed Instant Pot Egg Bites, perfect for a quick and nutritious breakfast or snack. These creamy, fluffy egg bites are made with cottage cheese, freshly grated cheese, roasted red pepper, and spinach, cooked to perfection using the Instant Pot for a convenient hands-off method.
Ingredients
Scale
Egg Mixture
- 7 large eggs
- â…” cup low-fat cottage cheese (Good Culture)
- ½ cup freshly grated cheese (Monterey Jack or Cheddar)
- 3 dashes hot sauce
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
Add-ins
- ¼ cup roasted red pepper (dried well and finely diced)
- ¼ cup cooked chopped spinach (drained well; frozen spinach thawed and drained works)
Equipment
- Nonstick cooking spray
- Silicone molds for egg bites
Instructions
- Prepare the Instant Pot: Add 1 cup of water to the base of the Instant Pot and place the trivet inside. Lightly spray the inside of the silicone molds with nonstick cooking spray and set them aside.
- Blend the egg mixture: In a blender, combine eggs, cottage cheese, grated cheese, hot sauce, onion powder, and kosher salt. Blend on high until the mixture is completely smooth and creamy.
- Fill the molds: Pour the egg mixture evenly into 14 silicone molds, filling each about two-thirds full. Add roasted red pepper and cooked spinach to the cups, gently stirring to evenly distribute the ingredients. Cover the molds with silicone lids.
- Cook in the Instant Pot: Stack the silicone molds on the trivet inside the Instant Pot. Securely place the lid on the Instant Pot, lock it in place, and ensure the vent is set to the sealed position. Pressure cook on high for 10 minutes, then allow a natural pressure release for another 10 minutes. Afterward, manually release any remaining pressure using the valve.
- Remove and cool: Using oven mitts or a kitchen towel, carefully lift out the trivet with the molds. Let the egg bites cool in the molds for about 10 minutes before gently removing them using an offset spatula to loosen from the sides.
- Serve and store: Enjoy the egg bites warm, or let them cool completely before storing them in an airtight container in the refrigerator for up to 5 days. Reheat as needed in the microwave or air fryer.
Notes
- Ensure the spinach and roasted red pepper are well drained to avoid excess moisture in egg bites.
- Feel free to substitute the cheese variety to your preference—cheddar and Monterey Jack work well.
- Do not overfill the silicone molds; filling them two-thirds full allows the eggs to expand without spilling.
- Natural pressure release is important to avoid cracking or overcooking the egg bites.
- For reheating, the air fryer will help maintain a better texture compared to the microwave.
