Instant Pot Egg Bites
Ingredients
Gruyere Egg Bites
-
5
eggs
eggs
-
¼
cup
water
-
2
ounces
gruyere cheese
-
¼
teaspoon
salt
Egg White & Red Pepper Egg Bites
-
8
egg whites
egg whites
-
¼
cup
water
-
¼
teaspoon
salt
-
2
ounces
feta cheese
-
¼
cup
chopped roasted red pepper
-
1
small handful
fresh spinach
Pizza Egg Bites
-
5
eggs
eggs
-
¼
cup
water
-
2
tablespoons
grated parmesan cheese
-
¼
teaspoon
salt
-
2
tablespoons
sundried tomatoes
-
2
green onions
green onions
-
¼
teaspoon
dried basil
Instructions
- Blend the eggs (or egg whites), water, cheese, and salt until smooth.
- Grease the silicone mold and add any desired add-ins evenly in the bottom.
- Pour the blended egg mixture over the add-ins in the mold.
- Fill the Instant Pot with 1 cup of water and place the trivet inside.
- Carefully place the filled egg mold on the trivet.
- Secure the lid and set the steam release valve to Sealing.
- Cook at high pressure for 8 minutes using the Manual or Pressure Cook button.
- Allow the pressure to release naturally for at least 5 minutes, then vent any remaining pressure.
- Once the floating valve drops, remove the lid and carefully take out the mold.
- Let the egg bites cool for 5-10 minutes before removing them from the mold.
- Serve warm and store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Facts (estimated)
Servings
7 bites
Calories
66
Total fat
4g
Total carbohydrates
1g
Total protein
5g
Sodium
153mg
Cholesterol
134mg
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