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
Units
Scale
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
