Description
These delicious egg bites are velvety smooth and loaded with a mixture of cheeses, spinach, and roasted red peppers. Perfect for a quick, protein packed bite on the go.
Ingredients
- 4 eggs, large
- 3oz gouda cheese, shredded
- 1/2 cup cottage cheese
- 1/4 cup heavy cream
- 1/2 cup frozen spinach, thawed and drained
- 1/4 cup fire roasted red peppers, diced
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- butter
- non-stick cooking spray
Instructions
- Dice up the roasted red pepper and mix with the thawed frozen spinach.
- Spray silicone egg bite mold with non-stick cooking spray and spoon red pepper and spinach mixture into each cup. Set aside. Just a small amount is all you need in each.
- In a blender, blend the eggs, gouda cheese, cottage cheese, heavy cream, onion powder and salt for about 30 seconds.
- Pour egg batter into each egg bite cup about 3/4 full. When all are filled, use a spoon to mix the batter with the spinach and red peppers a little more. Cover the egg bite mold tightly in foil.
- Add 1 cup of water to Instant pot, place cover egg bite mold on the trivet trivet and lower into pot. Secure lid, close the vent and set to “steam” for 8 minutes. When cycle is complete, let naturally release for 10 minutes, then quick release the rest.
- Remove foil and let stand for 5-10 minutes to cool before removing and serving.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 112
- Sugar: .9g
- Sodium: 393
- Fat: 7.7g
- Saturated Fat: 4.1g
- Carbohydrates: 1.9g
- Fiber: .2g
- Protein: 8.7g
- Cholesterol: 115mg
