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Instant Pot Spinach and Feta Egg Bites

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These Instant Pot Spinach and Feta Egg Bites are a quick, protein-packed, and flavorful breakfast or snack option, perfect for meal prepping and low-carb diets.

Ingredients

Units Scale
  • 6 large eggs
  • 1/2 cup cottage cheese
  • 1/4 cup milk
  • 1/2 cup chopped fresh spinach
  • 1/3 cup crumbled feta cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Non-stick cooking spray

Instructions

  1. In a blender, combine eggs, cottage cheese, milk, salt, pepper, and garlic powder. Blend until smooth.
  2. Spray a silicone egg bite mold with non-stick cooking spray.
  3. Divide the chopped spinach and crumbled feta evenly among the molds.
  4. Pour the egg mixture into the molds, filling each about 3/4 full.
  5. Cover the mold with foil.
  6. Pour 1 cup of water into the Instant Pot and place the trivet inside.
  7. Set the mold on the trivet, close the lid, and set valve to sealing.
  8. Cook on high pressure for 10 minutes. Let natural release for 10 minutes, then quick release any remaining pressure.
  9. Remove the mold and let cool for a few minutes before removing egg bites.

Notes

  • Use pre-wilted or sautéed spinach for better texture.
  • Egg bites can be stored in the fridge for up to 5 days or frozen for up to 2 months.
  • Feel free to add other veggies or herbs to customize the flavor.

Nutrition

Find it online: https://easy-tapas-recipes.com/instant-pot-spinach-and-feta-egg-bites/