Description
Instant Pot egg bites are soft, creamy, and protein-packed, perfect for a quick and healthy breakfast! Made with eggs, cheese, and fresh veggies, these fluffy bites are easy to customize and meal prep-friendly. Enjoy a café-style breakfast at home in under 30 minutes!
Ingredients
- 4 large eggs
- ½ cup cottage cheese
- ½ cup grated cheese (cheddar, Swiss, or mozzarella)
- ¼ cup plain yogurt
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp hot sauce (optional)
- ½ cup red bell pepper, finely diced
- ½ cup fresh spinach, chopped
- 1 cup water (for the Instant Pot)
Instructions
- Blend eggs & dairy: In a blender, mix eggs, cottage cheese, grated cheese, yogurt, hot sauce, salt, and pepper. Blend for 2 minutes until fluffy.
- Prepare mold: Spray an egg bite mold with non-stick spray. Add diced bell pepper and spinach to each cup.
- Fill mold: Pour egg mixture evenly into each cup. Cover loosely with foil or a lid (do not snap the lid shut).
- Set up Instant Pot: Pour 1 cup water into the Instant Pot. Place a trivet inside, then set the mold on top.
- Cook: Close lid, seal valve, and set to Steam mode for 8 minutes. Allow a 5-minute natural release, then do a quick release for remaining pressure.
- Cool & serve: Remove the mold, let cool for a few minutes, then gently pop out egg bites. Enjoy warm or store for later.
Notes
- Storage: Refrigerate for 5 days or freeze for up to 2 months.
- Reheat: Microwave for 30-45 seconds or warm in a toaster oven at 300°F.
- No mold? Use silicone cupcake liners or ramekins.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Snack
- Method: Pressure Cooking
- Cuisine: American
