If you’re searching for a breakfast or protein-packed snack that’s both nourishing and irresistibly delicious, Instant Pot Spinach and Feta Egg Bites are just what you need. These fluffy, flavorful morsels bring together creamy cottage cheese, vibrant fresh spinach, and tangy feta in perfect harmony. With their gorgeous green-speckled centers and tender texture, these homemade egg bites rival anything from the coffee shop—plus, they come together effortlessly right in your Instant Pot. Whether you’re meal prepping for the week or seeking a make-ahead option for busy mornings, you’ll want to make these egg bites again and again!

Instant Pot Spinach and Feta Egg Bites Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Instant Pot Spinach and Feta Egg Bites lies in their straightforward ingredient list—each component contributes something wonderful, from rich flavor to airy texture and gorgeous color. Here’s what you’ll need for this crave-worthy recipe:

Eggs: The essential base for structure and protein, eggs ensure every bite is fluffy and satisfying.
Cottage Cheese: Adds incredible creaminess with a subtle tang, keeping the egg bites tender inside.
Milk: Gives a silky texture and helps blend flavors together beautifully.
Fresh Spinach: Chopped spinach not only brings a pop of green but also a dose of nutrients and freshness.
Feta Cheese: Provides salty, tangy contrast that perfectly complements the soft, savory eggs.
Garlic Powder: Delivers a punch of savory flavor without overpowering the other ingredients.
Onion Powder: Adds gentle sweetness, helping to round out the overall taste.
Salt and Pepper: Essential seasonings to enhance all the other flavors—taste as you go!
Cooking Spray or Butter: Greasing the molds makes sure your egg bites pop out effortlessly with no sticking.

How to Make Instant Pot Spinach and Feta Egg Bites

Step 1: Prepare the Egg Mixture

Start by combining the eggs, cottage cheese, and milk. You can either add them to a blender for an ultra-smooth consistency or simply use a mixing bowl and whisk by hand if you prefer a bit more texture. Blend or whisk until the mixture is light and airy—this is the secret to super-fluffy egg bites!

Step 2: Add Flavor and Veggies

Gently stir in the chopped fresh spinach, crumbled feta cheese, garlic powder, onion powder, plus a sprinkle of salt and pepper. Feel free to taste your mixture to make sure it’s seasoned perfectly—a little extra pinch of feta or an extra crack of pepper never hurts.

Step 3: Grease Your Molds

Lightly coat your silicone egg bite molds or small ramekins with cooking spray or a touch of melted butter. Not only does this make for easier cleanup, but it also ensures your Instant Pot Spinach and Feta Egg Bites release without a hitch—leaving those gorgeous rounded edges intact.

Step 4: Fill the Molds

Carefully pour the egg mixture into the prepared molds, filling each about three-quarters full. The bites will puff up gently as they cook, so leaving a little room at the top is key for the prettiest (and least messy) results.

Step 5: Prepare the Instant Pot

Add 1 cup of water to the bottom of your Instant Pot, then set the trivet in place. The water creates the steam needed for gentle, even pressure cooking. Arrange your filled molds on the trivet—some mold styles allow you to stack, just check the manufacturer’s guidelines.

Step 6: Pressure Cook

Secure the lid on your Instant Pot and set the valve to “sealing.” Cook on high pressure for 8 minutes. Once the time is up, let the pressure release naturally for 5 minutes, then carefully quick release any remaining pressure. This helps prevent overcooking and keeps your egg bites perfectly tender.

Step 7: Cool and Serve

Using tongs or oven mitts, gently lift out the molds. Let the egg bites cool for a few minutes before popping them out. They’re best served warm, when the feta is still slightly melty and the spinach looks vibrant!

How to Serve Instant Pot Spinach and Feta Egg Bites

Garnishes

Add a flourish by sprinkling chopped chives, fresh dill, or a pinch of extra crumbled feta over your egg bites just before serving. A drizzle of hot sauce or a light dusting of smoked paprika can also make them pop visually and add an extra layer of flavor.

Side Dishes

Pair Instant Pot Spinach and Feta Egg Bites with a bright mixed fruit salad or some crispy roasted potatoes if you’re planning a leisurely weekend brunch. For a grab-and-go breakfast, try them with a slice of hearty whole grain toast or a side of crisp apple slices for some refreshing crunch.

Creative Ways to Present

Serve your egg bites on a platter at brunch gatherings or tuck them into lunchboxes for a protein boost any time of day. For parties, spear each one with a toothpick and arrange them on a tray for an adorable and healthy appetizer option everyone will love.

Make Ahead and Storage

Storing Leftovers

Instant Pot Spinach and Feta Egg Bites keep beautifully in the refrigerator. Simply let them cool to room temperature, then pop them into an airtight container. They’ll stay fresh and delicious for up to four days, ready whenever hunger strikes.

Freezing

To freeze, arrange the completely cooled egg bites on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to two months. For a quick, protein-rich fix, you’ll love being able to pull one or two out as needed.

Reheating

Reheat chilled or frozen egg bites gently in the microwave. Place on a microwave-safe plate and cover with a damp paper towel. Microwave for 20–30 seconds (or a little longer if starting from frozen) until warmed through but still tender. Avoid overheating to preserve their soft, fluffy texture.

FAQs

Can I use frozen spinach instead of fresh?

Yes, just be sure to thaw and squeeze out as much moisture as possible before adding it to the mixture, as excess water could make your egg bites soggy.

What if I don’t have an egg bite mold?

Small ramekins or silicone muffin cups work as great alternatives; just be sure they can fit inside your Instant Pot and that you grease them well for easy release.

Can I add other vegetables or proteins?

Absolutely! Try diced bell peppers, sautéed mushrooms, or even bits of cooked bacon to add your personal spin. Just keep additions small so the egg bites set perfectly.

Are these egg bites kid-friendly?

Definitely! The flavor is mild and approachable, and you can tailor the seasonings or veggies to suit younger palates. They’re fun, hand-held, and easy for little ones to eat.

Do I need to cover the molds in the Instant Pot?

It’s a good idea to loosely cover the molds with foil to prevent condensation from dripping onto your egg bites during cooking. Just don’t seal it tightly, as a little airflow helps them rise nicely.

Final Thoughts

I genuinely hope you’ll give Instant Pot Spinach and Feta Egg Bites a whirl—once you experience that dreamy, fluffy texture and the medley of savory flavors, they’re sure to become a new staple. However you serve them, these little bites are a bright and tasty way to start your day or boost your snack routine. Enjoy every tender, cheesy bite!

Instant Pot Spinach and Feta Egg Bites Recipe

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4.5 from 23 reviews

Author: Emma
Total Time: 25 minutes
Yield: 6 egg bites 1x
Diet: Vegetarian

Print Recipe

Description

These Instant Pot Spinach and Feta Egg Bites are a delicious and protein-packed breakfast or snack option that you can easily make at home. Light, fluffy, and flavorful, these egg bites are perfect for meal prep and can be customized with your favorite ingredients.

Ingredients

Scale

Egg Mixture:

6 large eggs
½ cup cottage cheese
¼ cup milk
½ cup fresh spinach, chopped
¼ cup crumbled feta cheese
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper, to taste

Greasing:

Cooking spray or butter for greasing

Cook Mode Prevent your screen from going dark

Instructions

Prepare Egg Mixture: In a blender or mixing bowl, combine eggs, cottage cheese, and milk. Blend or whisk until smooth. Stir in chopped spinach, crumbled feta, garlic powder, onion powder, salt, and pepper.
Grease Molds: Lightly grease silicone egg bite molds or small ramekins with cooking spray or butter.
Fill Molds: Pour the egg mixture evenly into the molds, filling about ¾ full.
Cook in Instant Pot: Place a trivet inside the Instant Pot and add 1 cup of water. Arrange the molds on the trivet. Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes.
Natural Release: When cooking time is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
Cool and Serve: Carefully remove the molds and let egg bites cool slightly before removing from molds. Serve warm.

Notes

Egg bites can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave.
For variety, add diced bell peppers, mushrooms, or cooked bacon.

Prep Time: 10 minutes
Cook Time: 8 minutes plus pressure release
Category: Breakfast, Snack
Method: Instant Pot, Pressure Cooking
Cuisine: American