Why You’ll Love This Recipe
Instant Pot Spinach and Feta Egg Bites are a protein-packed, low-carb breakfast option that’s both flavorful and convenient. Inspired by the popular coffee shop version, these egg bites are soft, fluffy, and full of savory spinach and tangy feta cheese. Quick to make, easy to store, and ideal for meal prep, they’re a perfect grab-and-go option for busy mornings.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggsmilk or half-and-halfspinach (fresh or frozen and thawed)feta cheese (crumbled)salt and peppergarlic powder (optional)nonstick spray or silicone egg bite mold
directions
Lightly grease the silicone egg bite mold with nonstick spray.
In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder if using.
Stir in chopped spinach and crumbled feta.
Pour the mixture evenly into the egg bite mold, filling each cup about ¾ full.
Add 1 cup of water to the Instant Pot and place a trivet inside.
Set the egg mold on the trivet and cover it loosely with foil.
Close the lid, seal the valve, and cook on Steam or Pressure Cook for 8–10 minutes.
Allow a natural pressure release for 5 minutes, then manually release any remaining pressure.
Carefully remove the mold and let cool slightly before removing the egg bites.
Servings and timing
This recipe yields approximately 7–9 egg bites.Preparation time: 5 minutesCooking time: 8–10 minutesNatural release time: 5 minutesTotal time: 20 minutes
Variations
Add chopped sun-dried tomatoes or bell peppers for extra flavor.
Use goat cheese or shredded mozzarella instead of feta.
Blend the egg mixture in a blender for extra smooth texture.
Add cooked bacon or sausage for a meatier version.
Mix in herbs like dill, basil, or parsley for freshness.
storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave for 30–45 seconds until warmed through.Freeze for up to 2 months and reheat directly from frozen in the microwave.
FAQs
Can I use a muffin tin instead?
Yes, bake in a 350°F oven for 20–25 minutes if you don’t have an Instant Pot.
Can I use frozen spinach?
Yes, thaw and squeeze out excess moisture before adding.
Are these keto-friendly?
Yes, they’re low in carbs and high in protein.
Can I double the recipe?
Yes, cook in batches or use multiple molds if space allows.
Do I need to blend the mixture?
No, but blending makes the bites creamier if you prefer that texture.
What kind of milk should I use?
Whole milk or half-and-half gives the best texture, but any kind works.
Do I need to cover the mold?
Covering with foil prevents condensation from watering down the egg bites.
Can kids eat these?
Yes, they’re mild, nutritious, and great for school lunches or snacks.
How do I keep them from sticking?
Use nonstick spray and allow them to cool slightly before removing from the mold.
Are they gluten-free?
Yes, this recipe is naturally gluten-free.
Conclusion
Instant Pot Spinach and Feta Egg Bites are a fast, nutritious, and customizable breakfast solution that brings together fresh flavors in a soft, satisfying form. With simple prep and hands-off cooking, they’re perfect for busy lifestyles, meal preppers, and anyone looking to enjoy a healthy, delicious start to the day.
Print
Instant Pot Spinach and Feta Egg Bites
- Prep Time: 5 minutes
- Cook Time: 8 minutes (+ 5 min natural release)
- Total Time: 18 minutes
- Yield: 6–8 egg bites
- Category: Breakfast / Snack
- Method: Pressure Cook
- Cuisine: American
- Diet: Gluten Free
Description
Creamy, protein-packed egg bites loaded with spinach and feta, made effortlessly in the Instant Pot.
Ingredients
- 6 large eggs
- 1/4 cup cottage cheese
- 1/2 cup crumbled feta cheese
- 1 cup fresh spinach, finely chopped
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1 cup water (for Instant Pot)
Instructions
- Spray a 6‑oz silicone egg‑bite mold (or mini Mason jars) with cooking spray.
- In a blender or bowl, whisk eggs, cottage cheese, salt, pepper, and garlic powder until smooth and frothy :contentReference[oaicite:1]{index=1}.
- Stir in chopped spinach and crumbled feta.
- Pour the mixture into prepared molds, filling about ¾ full.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Set molds on trivet. Cover silicone molds with lids or foil to prevent condensation :contentReference[oaicite:2]{index=2}.
- Seal the lid and pressure cook on High (or Low pressure) for 8 minutes, followed by a 5-minute natural release, then quick release :contentReference[oaicite:3]{index=3}.
- Carefully remove molds, let cool for 2 minutes, then gently pop egg bites out and serve.
Notes
- Blending until frothy gives a velvety, custard-like texture—key for Starbucks‑style bites :contentReference[oaicite:4]{index=4}.
- Covering molds prevents water droplets from making the tops soggy :contentReference[oaicite:5]{index=5}.
- Store leftovers in an airtight container in the fridge for up to 5 days; they freeze well too :contentReference[oaicite:6]{index=6}.
- Adaptable: swap or add mix‑ins like sun‑dried tomatoes, peppers, or sausage :contentReference[oaicite:7]{index=7}.