Instant Pot Egg Bites
Instant Pot Egg Bites are an easy to make breakfast recipe that is perfect for meal prep.
Servings: 7
Calories: 47kcal
Equipment
- Instant Pot
- Egg Mold
Ingredients
- 1 cup egg whites, separated
- ¼ cup cottage cheese
- ½ cup Monterey Jack, shredded
- ½ teaspoon olive oil
- 2 tablespoons red pepper, finely chopped
- 2 tablespoons baby spinach, finely chopped
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- pinch garlic powder
Instructions
- Heat a small skillet on medium heat. Add olive oil and red bell pepper and sauté for 5-7 minutes until pepper is softened add spinach and stir for an additional minute making sure it doesn’t burn. Remove from heat add to large bowl to cool.
- In a small blender add cottage cheese and ¼ cup of egg white to blend until smooth.
- Add remaining egg whites to bowl with red pepper and spinach mixture. Add blended cottage cheese, Monterey Jack cheese, and spices. Stir well and set aside.
- Spray silicone insert for Instant Pot with cooking spray or olive oil and rub the inside of each cup. Pour egg mixture into silicon mold. It will fill each cup about ¾ full. Cover tightly with aluminum foil.
- Set up Instant Pot with trivet inside stainless bowl. Add 1 cup of water to bottom of pot. Carefully set silicone mold on top of trivet. Never Use Without Water At Bottom!
- Secure lid making sure to turn valve to seal position. Turn Instant Pot to manual and set for 9 minutes. (It will take about 5 minutes to come up to pressure)
- When finished cooking allow Instant Pot to depressurize for about 10 minutes. Carefully release valve to vent to allow any steam out and carefully remove lid.
- Egg bites puff up from silicone mold but will fall slightly while cooling. Remove carefully to a plate.
Nutrition
Serving: 1g | Calories: 47kcal | Carbohydrates: 3.3g | Protein: 5.7g | Fat: 1.2g | Cholesterol: 2mg | Sodium: 163mg | Fiber: 0.5g | Sugar: 2g | Calcium: 26mg