5 from 12 votes
Instant Pot Egg Bites
Instant Pot Egg Bites are light and fluffy steamed bites made by blending eggs, cottage cheese, cheddar, and Greek yogurt into a smooth mixture. They include finely chopped red bell pepper and spinach for texture and color. Cooked in silicone molds inside the Instant Pot, these egg bites have a tender, creamy texture that makes them a great protein-rich breakfast or snack option.
Prep Time
12 mins
Cook Time
13 mins
Total Time
25 mins
Servings:
9
servings
Calories:
72 kcal
Course:
Breakfast, Snacks, Lunch, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 72
% 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.