Description
These Instant Pot Egg Bites are light, fluffy, and packed with protein—perfect for meal prep! Customize with your favorite fillings, like spinach, cheese, bacon, or vegetables.
Instant Pot or Pressure Cooker
Silicone Egg Bite Molds
Ingredients
7large eggs
â…”cuplow-fat cottage cheese, Good Culture
½cupfreshly grated cheese, such as Monterey Jack cheese or cheddar
3dashes hot sauce
½teaspoononion powder
½teaspoonkosher salt
ÂĽcuproasted red pepper, dried well and finely diced
ÂĽcupcooked chopped spinach, drained well (could use frozen spinach, thawed and drained)
Nonstick cooking spray
Instructions
Add 1 cup of water to the base of the Instant Pot. Set the trivet inside. Lightly spray the inside of the silicone molds and set aside.
- Add the eggs, cottage cheese, cheese, hot sauce, onion powder, and salt to the blender. Cover and blend on high until smooth.
Pour the egg mixture into 14 of the molds, filling up about â…” of the way. Add the roasted bell pepper and the spinach to the cups and gently stir to evenly disperse the ingredients. Use the silicone lids to cover the molds. Stack the molds on top of the trivet and carefully transfer to the instant pot.
- Place the lid on the Instant Pot and lock it in place. Be sure the vent is in the sealed position. Pressure cook on high for 10 minutes, then allow the machine to naturally release for 10 minutes. Release any remaining pressure using the valve.
- Use oven mitts or a kitchen towel to carefully lift the trivet with the molds out of the instant pot. Let cool for 10 minutes before unmolding the egg bites. Use an offset spatula to loosen the egg bites from the sides of the silicone molds.
- Enjoy warm or cool them, then store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the air fryer.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Notes
Makes 14 egg bites total. Blended mixture makes 3 cups.
No Instant Pot? No Worries – I’ve got you covered! Pour the batter into a silicone muffin tin (spray with oil first) and bake at 350°F for 20 to 25 minutes, or until set.
Variations
Customize your egg bites based on what you love or what needs to be used up! This recipe accommodates a total of ½ cup of toppings. Here are a few ideas to get you started:
Turkey Bacon, Sausage, & Spinach for extra protein
Spinach & Feta: A Mediterranean classic
Bacon, Cheddar, & Scallion: Like a loaded omelet
Mushroom, Swiss, & Thyme: Savory and earthy
Broccoli & Sharp Cheddar: Kid-friendly and veggie-packed
Sun-Dried Tomato & Goat Cheese for something a little fancier
Tips for Success: Always sauté watery vegetables (like mushrooms or spinach) first and drain any liquid to avoid soggy bites.
Nutrition
Serving: 2egg bites, Calories: 115kcal, Carbohydrates: 2g, Protein: 10.5g, Fat: 7.5g, Saturated Fat: 3g, Cholesterol: 195mg, Sodium: 320mg, Fiber: 0.5g, Sugar: 1g
