If you’re searching for a quick, nourishing, and crowd-pleasing breakfast, look no further than these Instant Pot Spinach and Feta Egg Bites. Inspired by your favorite coffee shop but even better at home, this recipe delivers fluffy, flavor-packed bites with minimal effort and maximum morning joy. You’ll love how versatile, make-ahead friendly, and utterly delicious they are—bursting with the tang of feta, the goodness of fresh spinach, and the kind of tender, custardy texture you only get from pressure-cooking.
Ingredients You’ll Need
Whipping up Instant Pot Spinach and Feta Egg Bites requires just a handful of ingredients, each bringing its own magic to the table. These everyday staples join forces for a vibrant flavor and creamy texture you’ll crave again and again.
- Eggs: The base of it all; they turn light and silky thanks to the steam in your Instant Pot.
- Fresh spinach: Adds a pop of color and a mild, earthy flavor—chop it finely for even distribution.
- Feta cheese: Brings tangy, salty richness that stands out beautifully against the eggs.
- Cottage cheese: Blends for a creamy, protein-boosted base (whole milk is best for richness).
- Milk: Loosens the mix and ensures each bite is gloriously tender—any variety works, but whole milk is extra luscious.
- Salt and black pepper: Essential for bringing everything together; season to taste.
- Optional extras: Try a pinch of garlic powder, chopped scallions, or chili flakes for extra flair.
- Olive oil or nonstick cooking spray: For greasing the egg bite molds so nothing sticks and cleanup is a breeze.
How to Make Instant Pot Spinach and Feta Egg Bites
Step 1: Prepare Your Egg Bite Molds
Start by greasing your silicone egg bite molds with a little olive oil or nonstick spray. Don’t skip this step—making sure those nooks and crannies are slicked up means your Instant Pot Spinach and Feta Egg Bites will slide out perfectly and look picture-perfect on your plate later.
Step 2: Whisk Up the Egg Mixture
In a large bowl (or even better, a blender for extra fluffiness), combine the eggs, cottage cheese, milk, salt, and pepper. Blend or whisk until smooth and a little bit frothy. This incorporates air into the mixture, which helps your bites have that signature light, soufflé-like texture.
Step 3: Add the Spinach and Feta
Stir the chopped spinach and crumbled feta cheese into your egg mixture. Folding them in at this stage ensures every bite is dotted with that salty, tangy cheese and fresh green flavor—you want even distribution so every mouthful is as tasty as the last.
Step 4: Fill the Molds
Pour the mixture carefully into each cavity of the greased egg bite mold, leaving a little room at the top since the bites will puff as they cook. If you’re feeling fancy, drop a tiny bit of extra feta or spinach on the tops for a pretty finish.
Step 5: Pressure Cook to Perfection
Pour a cup of water into your Instant Pot, place the trivet inside, and set your filled mold (covered with foil or a matching silicone lid) on top. Cook on high pressure for about 8–10 minutes, then let the pressure release naturally for another 5 minutes before quick-releasing the rest. The bites should be set, springy, and just a little wobbly in the middle.
Step 6: Cool and Unmold
Let your Instant Pot Spinach and Feta Egg Bites cool for a few minutes—this makes them easier to remove and helps finish setting the texture. Pop them out gently with a spoon or your fingers, marvel at their cuteness, and get ready to serve!
How to Serve Instant Pot Spinach and Feta Egg Bites
Garnishes
Garnishing takes these already-lovely bites over the top. Try a sprinkle of freshly chopped chives or dill, a little squeeze of lemon, or even some extra crumbled feta on top. The fresh herbs not only taste delicious but also add a touch of green for that special restaurant-style presentation.
Side Dishes
Instant Pot Spinach and Feta Egg Bites pair beautifully with almost anything on a breakfast or brunch spread. Serve them alongside a simple arugula salad, crispy roasted potatoes, or slices of juicy ripe tomatoes. For a grab-and-go breakfast, tuck one into an English muffin with a smear of hummus or avocado.
Creative Ways to Present
For brunch parties, line these egg bites up on a pretty platter and scatter with microgreens for instant elegance. Or infuse some international flair by serving them with tzatziki, marinated olives, or pita triangles—let the Mediterranean inspirations shine!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Spinach and Feta Egg Bites keep like a dream! Pop them into an airtight container and refrigerate—they’ll stay moist and delicious for up to 4 days. Perfect for meal prep breakfasts or easy snacks all week long.
Freezing
These little bites are super freezer-friendly. Once cooled, arrange them in a single layer on a baking sheet to freeze briefly, then transfer to a freezer bag or container. They’ll keep well for up to 2 months. Just grab what you need for ultra-convenient breakfasts.
Reheating
Reheat your Instant Pot Spinach and Feta Egg Bites in the microwave for about 30 seconds, or warm them gently in a preheated oven (325°F) for 8–10 minutes. They taste fresh and fluffy every time—just like when you first made them!
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw and squeeze out any excess liquid from the frozen spinach first to prevent watery egg bites, then chop and measure as you would fresh. The flavor and texture will still be wonderful.
What kind of feta should I use?
Block feta has the best texture and tang, but crumbled feta works too. If possible, choose a sheep’s milk or mixed-milk feta for authentic flavor. Just don’t use pre-marinated feta, as the oils may alter the texture.
Can I make these dairy-free?
You certainly can! Swap the cheese for your favorite dairy-free alternatives and use a plant-based milk. Silken tofu also blends beautifully instead of cottage cheese for extra protein and creaminess.
How do I prevent the egg bites from sticking to the molds?
Coating the molds well with olive oil or nonstick spray is key. Silicone molds work best here, but if using a metal pan, line with parchment rounds for insurance. Letting the bites cool slightly before unmolding also helps.
Can I double the recipe for a big batch?
Doubling is easy! If you have multiple molds, you can stack them in the Instant Pot using a rack, or cook in two rounds. Cooking time remains about the same; ensure there’s space for steam to circulate.
Final Thoughts
I can’t wait for you to experience the joy (and ease!) of Instant Pot Spinach and Feta Egg Bites in your own kitchen. They’re the ultimate make-ahead breakfast or snack—delicious warm or chilled, totally customizable, and guaranteed to make any morning brighter. Give them a try, and don’t be surprised if you find yourself making a double batch next time!
Print
Instant Pot Spinach and Feta Egg Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 25 minutes
- Yield: 6 egg bites 1x
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
These Instant Pot Spinach and Feta Egg Bites are a delicious and nutritious breakfast option that can be made ahead of time for a quick morning meal. Packed with protein and flavor, they are perfect for busy mornings or as a grab-and-go snack.
Ingredients
Egg Mixture:
- 6 large eggs
- 1/2 cup milk
- 1/2 cup fresh spinach, chopped
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Additional:
- Cooking spray
- Water for Instant Pot
Instructions
- Prepare Egg Mixture: In a bowl, whisk together eggs, milk, salt, and pepper until well combined. Stir in chopped spinach and feta cheese.
- Prepare Molds: Grease silicone egg bite molds with cooking spray.
- Fill Molds: Pour the egg mixture into the molds, filling each about 3/4 full.
- Cook: Add water to the Instant Pot, place the trivet inside, and stack the filled molds on the trivet.
- Cook Under High Pressure: Close the lid, set to sealing, and cook on high pressure for 8 minutes.
- Natural Release: Allow a natural pressure release for 5 minutes, then do a quick pressure release.
- Serve: Carefully remove the molds from the Instant Pot, let cool slightly, then gently remove the egg bites from the molds. Serve warm and enjoy!
Notes
- You can customize these egg bites by adding other ingredients like cooked bacon, diced tomatoes, or bell peppers.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 egg bite
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 220mg
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