Copycat Egg Bites in the Instant Pot® recipe
All Recipes Breakfast and Brunch Recipes Eggs
Ingredients
- 4 eggs ½ cup shredded Gruyere cheese ½ cup cottage cheese ¼ cup chopped spinach ½ jarred roasted red pepper, diced 1 green onion, chopped
Nutrition Info
- 92.3 caloriescarbohydrate: 1.2 gcholesterol: 117.2 mgfat: 6.1 gfiber: 0.1 gprotein: 8.1 gsaturatedFat: 2.8 gservingSize: -sodium: 155.6 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Copycat Egg Bites in the Instant Pot®
Directions
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Add 1 cup water to a multi-functional pressure cooker (such as Instant Pot®). Place a steaming rack in the bottom of the pot.
Combine eggs, Gruyere cheese, and cottage cheese in a blender, process until smooth. Add spinach, roasted red pepper, and green onion to the blender. Pulse to combine. Divide mixture evenly amongst the indentations of a silicone egg bites mold. Tightly cover with aluminum foil and place onto the rack inside the Instant Pot®.
Close and lock the lid. Select Steam function according to manufacturer's instructions. Make sure vent is set to sealing. Set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove silicone mold from the pot and allow egg bites to cool about 5 minutes before serving.