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}.