Instant Pot Egg Bites
These Instant Pot egg bites are the perfect grab-and-go breakfast! Prep a batch of these ahead of a busy week for an easy and nutritious breakfast or snack all week long. Loaded with fresh veggies and cheese, they're super delicious too!
Prep: 5 minutes minutes
Cook: 8 minutes minutes
Total: 13 minutes minutes
Yield:7 egg bites
- 4 large eggs
- ¼ cup cottage cheese
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup bell pepper any color, chopped
- ¼ cup fresh spinach chopped
- ½ cup shredded cheddar cheese
Add eggs, cottage cheese, salt, and black pepper to blender. Blend until smooth.
Transfer to bowl and stir in chopped bell pepper, spinach, and shredded cheese.
Lightly spray silicone egg mold with spray cooking oil, then fill each mold with egg mixture.
Pour one cup water into Instant Pot. Cover mold with silicone lid or piece of parchment paper, then place onto wire steam rack, before placing into the Instant Pot.
Secure lid on Instant Pot and cook on Manual Low Pressure for 8 minutes. Manually release steam then carefully remove egg bites from pot.
- Make it Keto: Purchase a block of cheddar cheese and shred it yourself for this recipe, to avoid any unnecessary carbs/fillers!
- Make it Lower Fat: Use egg whites only instead of whole eggs.
Serving Size: 1egg bite | Calories: 83kcal | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 202mg | Potassium: 73mg | Total Carbs: 1g | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 1mg