Instant Pot Egg Bites

Name: Instant Pot Egg Bites
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 eggs; 1/4 cup diced red bell pepper; 1/4 cup diced green onion; 1/2 cup spinach (chopped (fresh or frozen can be used)); 1/4 cup feta cheese; salt and pepper; parchment paper cut into 8" circle

A Starbucks copycat, these sous vide egg bites are made under 8 minutes of pressure in an Instant pot or pressure cooker. Perfect for meal prep as you can reheat in the microwave for 1 minute for a high-protein, low carb breakfast or snack.

After sampling the new Signature SELECT Egg Bites, my family requested more. In fact, the kids want them for breakfast every morning! As delicious as the Safeway brand egg bites are, I wanted to make my own egg bites to see if the kids would like them as much because with eggs on sale for just $.99 with a digital coupon this week, I can make 12 egg bites for under $2, so this is a better price per unit for my family of five!

These were so easy to make and the best part is that they are customizable – you can use any variety of fillings you like. I used spinach, peppers, onions and feta cheese, but you can add sausage, bacon, cheddar, or even cottage cheese to increase the protein.

You will need to purchase an egg bites mold to make these in the instant pot, but it’s incredibly reasonable, and if your family loves egg bites as much as mine does, then I suggest buying 2 to make 2 batches at one time. The egg bites disappear quickly!

If you don’t have an egg mold or an Instant Pot – I suggest making Baked Egg Muffin Cups in the oven. They are virtually the same in flavor and in prep time. The difference is they are baked, not cooked under pressure. You still reheat them in the microwave and eat them the same way!

Ingredients

4 eggs

1/4 cup diced red bell pepper

1/4 cup diced green onion

1/2 cup spinach, chopped (fresh or frozen can be used)

1/4 cup feta cheese

salt and pepper

parchment paper cut into 8″ circle

How to Make Egg Bites in the Instant Pot

Whisk the eggs and feta cheese.

Add in the peppers, onions, spinach, salt, and pepper and mix to combine.

Spray the silicone molds with nonstick cooking spray.

Fill the molds with 1/4 cup of the egg mixture until each impression is filled about 3/4 of the way full.

Add 1 cup of water to the instant pot. Transfer the egg mold to the wire rack in the instant pot.

Place an 8″ round piece of parchment paper on top of the egg mold to capture condensation drops.

Secure the lid on the pressure cooker. Set the pressure regulator to “sealing” mode. Select the “Manual” program and adjust the time to 8 minutes. If you are making a double batch, you can increase to 10 minutes.

The pressure cooker takes about 12 minutes to come to pressure, then 8 minutes of cooking under full pressure.

When the timer goes off, allow the pressure to release naturally for 5 minutes, (which means don’t touch it for 5 minutes).

After 5 minutes, quickly release the remaining pressure by adjusting the pressure regulator knob to “venting”. I always place a kitchen towel over the quick pressure release.

Remove the egg bites from the Instant Pot using ovenproof mitts. Remove the parchment paper, then place a small plate over the egg mold and flip the mold and plate to remove the egg bites from the mold.

Serve warm

To reheat the refrigerated egg bites, microwave for 30 – 45 seconds, depending on the strength of your microwave.