Roasted Red Pepper and Feta Egg Bites
User Reviews
5
Roasted Red Pepper and Feta Egg Bites
Description
Roasted Red Pepper and Feta Egg Bites blend a smooth mixture of eggs and cottage cheese with salty feta and sweet roasted red pepper pieces. The peppers are blotted dry to remove excess moisture, which preserves the egg bite's texture by preventing sogginess during steam cooking. The egg mixture is blended until smooth, then combined with crumbled feta and red pepper slices in a greased silicone mold. Pressure cooking in an Instant Pot steams them gently to set the mixture while maintaining a custardy consistency.
The cooking method produces egg bites with a delicate, soft center and pockets of tangy feta cheese alongside the mild, slightly sweet roasted red pepper chunks. This makes for a satisfying bite that balances creaminess with distinct textures from the cheese and peppers. These egg bites can be served as a wholesome breakfast, a protein-rich snack, or paired with salad or toast for a fuller meal.
The recipe notes trimming moisture from the peppers to ensure the final texture is ideal. Cooling fully before removing from the molds helps maintain their shape and softness when serving.
Ingredients
- 5 egg
- 3/4 cup cottage cheese
- 1 tsp salt
- 1/2 cup feta cheese crumbled
- 1/4 cup roasted red pepper sliced
Instructions
Instant Pot
- Blot the roasted red peppers with a paper towel until dry - excess moisture will make the egg bite soggy
- Cut the roasted red peppers into small pieces
- Add eggs, cottage cheese, and salt to a blender and blend until smooth
- Take a silicone egg bite mold and grease it with spray oil
- Add some crumbled feta and red pepper slices to each of the egg mold slots
- Pour the egg mixture into each of the egg mold slots
- Add 1 cup water to the instant pot
- Place egg mold on a trivet and slowly lower the egg mold on the trivet into the instant pot
- Close the lid of the instant pot and set the valve to sealing
- Cook on steam for 10 minutes
- Allow the instant pot to come to pressure and then steam for 10 minutes
- When the instant pot beeps, release the pressure and remove the egg bites
- Allow the egg bites to cool fully before removing from the mold and enjoy!
Stovetop
- Blot the roasted red peppers with a paper towel until dry - excess moisture will make the egg bite soggy
- Cut the roasted red peppers into small pieces
- Add eggs, cottage cheese, and salt to a blender and blend until smooth
- Take a silicone egg bite mold and grease it with spray oil
- Add some crumbled feta and red pepper slices to each of the egg mold slots
- Pour the egg mixture into each of the egg mold slots
- Add 2 cupa water to a large pot
- Place egg mold on a trivet and slowly lower the egg mold on the trivet into the pot
- Heat the pot over high heat until the water boils
- Reduce heat to a simmer
- Cover the pot and allow the egg bites to steam for 15 minutes
- Remove the pot from heat and remove the egg bites from the pot
- Allow the egg bites to cool fully before removing from the molds and enjoying
Nutrition Information
Show DetailsNutrition Facts
Serving: 7eggs
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 7g | |
| Calories | 96kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 130mg | 43% |
| Sodium | 638mg | 27% |
| Potassium | 81mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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