Description
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
- In a blender, combine eggs, cottage cheese, milk, salt, pepper, and garlic powder. Blend until smooth.
- Spray a silicone egg bite mold with non-stick cooking spray.
- Divide the chopped spinach and crumbled feta evenly among the molds.
- Pour the egg mixture into the molds, filling each about 3/4 full.
- Cover the mold with foil.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Set the mold on the trivet, close the lid, and set valve to sealing.
- Cook on high pressure for 10 minutes. Let natural release for 10 minutes, then quick release any remaining pressure.
- 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
- Serving Size: 1 egg bite
- Calories: 85
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg