Description
Delicious and protein-packed Instant Pot Egg Bites made with eggs, cottage cheese, and your choice of cheese, enhanced with roasted red peppers and spinach. These easy-to-make bites are perfect for breakfast or a snack, cooked quickly under pressure for a tender, creamy texture.
Ingredients
Scale
Egg Mixture
- 7 large eggs
- ⅔ cup low-fat cottage cheese (Good Culture)
- ½ cup freshly grated cheese (Monterey Jack cheese 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 too)
Other
- Nonstick cooking spray
- 1 cup water (for Instant Pot base)
Instructions
- Prepare the Instant Pot: Add 1 cup of water to the base of the Instant Pot. Place the trivet inside and lightly spray the inside of the silicone molds with nonstick cooking spray. Set the molds aside.
- Blend the Egg Mixture: In a blender, combine the eggs, low-fat cottage cheese, grated cheese, hot sauce, onion powder, and kosher salt. Cover and blend on high speed until the mixture is smooth and creamy.
- Fill the Molds: Pour the blended egg mixture into 14 silicone molds, filling each about two-thirds full. Add the roasted red pepper and cooked spinach to the molds, and gently stir to evenly distribute these ingredients. Cover the molds with silicone lids and stack them on the trivet inside the Instant Pot.
- Pressure Cook: Secure the Instant Pot lid and lock it in place, making sure the vent is in the sealed position. Set the Instant Pot to pressure cook on high for 10 minutes. Once done, allow the machine to naturally release pressure for 10 minutes before releasing any remaining pressure manually.
- Cool and Unmold: Carefully use oven mitts or a kitchen towel to lift the trivet and silicone molds out of the Instant Pot. Let the egg bites cool for 10 minutes before removing them from the molds. Use an offset spatula to gently loosen the bites from the silicone sides.
- Serve and Store: Enjoy the egg bites warm or cooled. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or air fryer as desired.
Notes
- Make sure the spinach is well drained to prevent excess moisture in the egg bites.
- You can swap the cheese variety to suit your taste preferences.
- Nonstick spray helps in easy removal of egg bites from silicone molds.
- Natural pressure release ensures the egg bites cook gently for a creamy texture.
- Leftover egg bites can also be frozen for longer storage; thaw before reheating.
