Chop spinach and red peppers. Add a 1/2 tbs of butter to Instant Pot and set to “saute”. When hot, add spinach and red peppers and saute for 1 minute. Press cancel.
Spray silicone egg bite mold with non-stick cooking spray and spoon red pepper and spinach mixture into each cup. Set aside.
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 full, use a spoon to mix the batter with the spinach and red peppers a little more.
Add 1 cup of water to Instant pot, cover egg bite mold with foil and place on trivet and lower into pot. Secure lid with seal closed 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.
