Description
Instant Pot Egg Bites – a simple, delicious and flavorful Instant Pot egg bite recipe that is perfect for meal prep or brunch!
Ingredients
Scale
- 3 slices bacon, cooked and chopped
- 1/4 cup fresh spinach, chopped
- 4 large eggs
- 1/4 cup parmesan cheese, shredded
- 1/3 cup cottage cheese
- 1/4 cup sharp cheddar cheese, shredded
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cup cold water
Instructions
- Prepare the egg bite mold by spraying with olive oil or your favorite nonstick cooking spray. Divide crumbed bacon and spinach between the 7 molds. Set aside.
- Add eggs, parmesan cheese, cottage cheese, cheddar cheese, salt and pepper to high-speed blender. Blend on HIGH until texture is smooth – approx. 30-60 seconds.
- Pour egg mixture into each mold until they are approx. 3/4 full.
- Pour water into the bottom of your Instant Pot. Place the trivet inside. Place the silicone egg mold on top of the trivet. Place cover on top of the egg mold (or cover with aluminum foil).
- Close the Instant Pot and set to Seal. Set the pressure to LOW and set to the STEAM function. Set timer for 10-11 minutes.
- Once cook time is done, carefully manually release the pressure and remove the egg mold. Let sit 4-5 minutes to allow the residual heat to finish cooking the eggs. Remove the cover and enjoy!
Notes
- Options: feel free to change up the bacon + spinach filling options with whatever you would like (just don’t over-fill). Sausage, smoked salmon, bell peppers, etc. would all taste amazing! You can also just omit the bacon and/or spinach to have a more plain egg bite!
- Storage: store in an airtight container in the refrigerator for up to 3 days. To reheat, place on a plate and cover loosely with a damp paper towel. Microwave on 50% for 30 seconds and then for additional 10 second increments until warm through.
Nutrition
- Serving Size: 1 egg bite
- Calories: 127
- Sugar: 0.4 g
- Sodium: 270.1 mg
- Fat: 9.9 g
- Carbohydrates: 1.1 g
- Protein: 8 g
- Cholesterol: 121.4 mg