Description
A perfect breakfast option that is soft, creamy, and endlessly customizable, these Instant Pot Egg Bites are quick to prepare and packed with flavor.
Ingredients
Scale
- 6 large eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/4 cup diced vegetables (like bell peppers, spinach, or onions)
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Grease silicone molds generously with cooking spray.
- Whisk together the eggs, cottage cheese, salt, and pepper until smooth and creamy.
- Stir in your choice of shredded cheese and diced vegetables.
- Pour the egg mixture into the prepared molds.
- Add 1 cup of water to the Instant Pot and place a trivet inside.
- Carefully place the filled silicone molds on the trivet inside the Instant Pot.
- Close the lid and set the Instant Pot for ‘manual’ or ‘pressure cook’ for 8 minutes.
- Allow for a natural pressure release for 10 minutes, then switch to quick release.
- Carefully remove the molds, let them cool slightly, and pop out the egg bites to serve.
Notes
These egg bites can be customized with different cheese, vegetables, and herbs for varied flavors. They store well in the fridge for up to 4 days or can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 3 egg bites
- Calories: 130
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 210mg