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
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
Nutrition
- Serving Size: 1 egg bite
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 160mg
