Instant Pot Egg Bites
User Reviews
5
Instant Pot Egg Bites
Description
These egg bites are prepared by blending eggs with cottage cheese, cheddar cheese, Greek yogurt, and optional hot sauce to create a smooth, airy mixture. The addition of finely chopped red bell pepper and spinach adds both flavor and nutrition. The mixture is portioned into silicone molds, which are placed on a trivet inside the Instant Pot with water for steaming. Covered loosely with foil or a lid, they cook at high pressure for 8 minutes, followed by a natural pressure release, resulting in tender, custard-like egg bites.
The recipe yields about nine egg bites, depending on mold size, and can be doubled or tripled for meal prep or feeding a crowd. The gentle steaming method preserves moisture, and adding hot sauce is optional to adjust heat preferences. The egg bites can be stored in an airtight container in the refrigerator for up to one week, making them convenient for make-ahead breakfasts.
When ready to serve, they can be gently removed from the molds by inverting them onto a wire cooling rack. This preparation provides a consistent, protein-packed morning option that balances creamy cheese with mild vegetables.
Ingredients
- 4 egg large
- ½ cup cottage cheese 41g
- ½ cup cheddar cheese grated, 117g
- ⅓ cup Greek yogurt fat free, 93g
- 1 teaspoon hot sauce optional
- 4 tablespoons red bell pepper finely chopped
- 3 tablespoons spinach finely chopped
- salt to taste
- black pepper to taste
Instructions
- Add the eggs, cottage cheese, grated cheese, yogurt, hot sauce if using, salt and pepper to a blender and blend about 2 minutes, until the egg mixture is light and fluffy.
- Spray the egg bite mold with a low-calorie cooking spray. Divide the red bell pepper and spinach between the egg mold cups.
- Divide the egg mixture between the mold cups, then wrap the silicone egg mold with foil or place the plastic lid on top of the mold. Do not completely secure the lid; just lay it on top of the mold.
- Pour 1 cup of water into the Instant Pot inner liner and add the wire trivet. Carefully place the filled silicone mold on top of the trivet.
- Secure the lid and make sure the valve is turned to the sealing position. Press the Steam button and adjust the time to 8 minutes.
- Once cook time is complete, allow for a natural pressure release of 5 minutes, then perform a quick pressure release.
- Carefully remove the mold from the Instant Pot and allow the egg bites to cool for a few minutes before turning out onto a wire cooling rack. Tip: put the wire cooling rack on top of the mold, then flip upside down and gently push each of the egg bites out of the mold onto the rack.
Notes
- This recipe yields about nine egg bites; extra batter can be cooked in additional molds.
- Covering the molds with foil before cooking helps retain moisture during steaming.
- Omit hot sauce if preparing for children or those sensitive to spice.
- Use a wire cooling rack to help release the egg bites gently from the molds.
- Store egg bites in an airtight container in the refrigerator for up to a week.
- Doubling or tripling the recipe is suitable for meal prep or larger groups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 81mg | 27% |
| Sodium | 124mg | 5% |
| Potassium | 91mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 777IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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