Description
These Instant Pot Egg Bites are a delicious, protein-packed breakfast or snack option made creamy with cottage cheese and cheddar. Infused with roasted red peppers and spinach for a nutritious boost, they are easy to prepare using silicone molds and the Instant Pot for a perfect, custardy texture every time.
Ingredients
Scale
Egg Mixture
- 7 large eggs
- ⅔ 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; can use thawed frozen spinach)
Other
- Nonstick cooking spray
- 1 cup water (for Instant Pot base)
Instructions
- Prepare Instant Pot and Molds: Add 1 cup of water to the base of the Instant Pot. Place the trivet inside the pot. Lightly spray the inside of the silicone molds with nonstick cooking spray and set them aside.
- Blend Egg Mixture: In a blender, combine eggs, cottage cheese, grated cheese, hot sauce, onion powder, and kosher salt. Blend on high until smooth and fully combined to achieve a creamy texture.
- Fill Molds with Mixture and Add Veggies: Pour the smooth egg mixture into 14 silicone molds, filling them approximately two-thirds of the way full. Distribute roasted red pepper and cooked spinach evenly among the molds, gently stirring to mix the veggies through the eggs. Cover the molds with their silicone lids.
- Pressure Cook Egg Bites: Stack the covered molds on the trivet inside the Instant Pot. Secure the lid and lock it into place, making sure the valve is set to the sealed position. Pressure cook on high for 10 minutes. After cooking, allow a natural pressure release for 10 minutes. Then carefully release any remaining pressure using the valve.
- Cool and Remove from Molds: Using oven mitts or a kitchen towel, carefully lift the trivet with the silicone molds out of the Instant Pot. Let the egg bites cool for about 10 minutes before attempting to remove them. Use an offset spatula to gently loosen and unmold each egg bite.
- 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. For reheating, use a microwave or air fryer to warm them through before serving.
Notes
- Ensure the roasted red peppers and spinach are well-drained to avoid excess moisture in the egg bites.
- If using frozen spinach, thaw completely and squeeze out as much liquid as possible.
- Silicone molds should be suitable for pressure cooking and covered with lids to prevent water from entering.
- Can substitute cheeses based on preference, but keep the texture smooth for best results.
- Adjust hot sauce amount to taste or omit for a milder flavor.
- Egg bites can be customized with additional herbs or spices as desired.
- Reheating in the air fryer gives a crispier exterior compared to microwaving.
