Instant Pot Egg Bites
Fluffy, golden-brown egg bites bursting with cheese and fresh vegetables. Perfectly timed 8-minute pressure cooking delivers restaurant-quality results with zero guesswork for 12 single-serving breakfasts.
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Servings: 12 servings
Calories: 65kcal
Ingredients
- 8 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 cup frozen spinach (thawed and squeezed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Whisk eggs, milk, salt, and pepper in a bowl
- Mix in thawed spinach and cheese
- Divide mixture equally into 12 silicone egg bite cups
- Place cups in Instant Pot trivet
- Pour 1 cup water into pot
- Close and seal lid
- Cook on high pressure for 8 minutes
- Natural release for 10 minutes before opening
Notes
Freeze individual egg bites in airtight containers for up to 30 days
Substitute thawed spinach with 4 oz diced zucchini or 1 cup chopped bell peppers
Add 1/2 cup halal-approved turkey bacon crumbles if desired (not traditionally halal, creative option only)
Substitute thawed spinach with 4 oz diced zucchini or 1 cup chopped bell peppers
Add 1/2 cup halal-approved turkey bacon crumbles if desired (not traditionally halal, creative option only)
Nutrition
Serving: 1g | Calories: 65kcal | Carbohydrates: 7g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 190mg | Sodium: 280mg | Fiber: 2g | Sugar: 1g