Instant Pot Egg Bites Recipe? Are you wondering how Instant Pot Egg Bites is prepared? Which recipe is the best on the internet? Do not search anymore! In this post you will find the best way to prepare "Instant Pot Egg Bites".

Instant Pot Egg Bites
Recipe Information

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Total Time: 23 Minutes
Recipe Yields: 7
Cuisine:
Ingredient Tags:

⇓ Scroll down to see full recipe instructions. ⇓


Ingredients

GRUYERE EGG BITES

  • 5 eggs
  • 1/4 cup water
  • 2 ounces gruyere cheese , cut into pieces or shredded
  • 1/4 teaspoon salt

EGG WHITE & RED PEPPER EGG BITES

  • 8 egg whites (only)
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 2 ounces feta cheese (about 1/3 cup crumbles)
  • 1/4 cup chopped roasted red pepper (from a jar, or homemade)
  • 1 small handful fresh spinach , chopped

PIZZA EGG BITES

  • 5 eggs
  • 1/4 cup water
  • 2 tablespoons grated parmesan cheese
  • 1/4 teaspoon salt
  • 2 tablespoons sundried tomatoes , finely chopped
  • 2 green onions , chopped
  • 1/4 teaspoon dried basil

Instructions

  1. To make the egg bites, combine the eggs (or egg whites), water, cheese, and salt a blender. Blend at high speed until smooth.
  2. If making an egg bite with other add-ins, grease the silicone mold well (I use spray oil) and then sprinkle the add ins evenly into the bottom of each well. Pour the blended egg mixture over the top, dividing it evenly among the 7 cups.
  3. Fill the Instant Pot with 1 cup of water and place the handled trivet (which comes with the machine) over that. Carefully place the filled egg mold on top of the trivet. Secure the lid and move the steam release valve to Sealing. Select the Manual or Pressure Cook button to cook at high pressure for 8 minutes.
  4. When the cooking cycle is complete, allow the pressure to release for at least 5 minutes, then move the steam release valve to Venting to release any remaining pressure. (It’s okay if you leave it longer to naturally release, too.) When the floating valve in the lid drops, it’s safe to remove the lid.
  5. Use oven mitts to grab the handled trivet and remove the mold full of cooked egg bites. I recommend letting them cool down for 5-10 minutes, but then remove them promptly, as you’ll want to serve them warm and I find that they release from the mold easier while they are still relatively hot.
  6. Serve them right away. Store any leftovers in an airtight container in the fridge for up to 4 days.

Nutrition Facts

Calories: 66kcal

Carbohydrates: 1g

Protein: 5g

Fat: 4g

Saturated Fat: 1g

Cholesterol: 134mg

Sodium: 153mg

Potassium: 103mg

Sugar: 1g

Vitamin A: 245IU

Vitamin C: 1.2mg

Calcium: 38mg

Iron: 0.6mg

Per Gruyere Egg Bite: Calories: 88, Fat: 6g, Carbohydrates: 0g, Fiber: 0g, Protein 6g

Per Egg White Bite: Calories: 39, Fat: 1g, Carbohydrates: 0g, Fiber: 0g, Protein: 4g

Per Pizza Egg Bite: Calories: 66, Fat: 4g, Carbohydrates: 1g, Fiber: 0g, Protein: 5g

This recipe was featured on BestRecipeFinder.
View original post on Instant Pot Egg Bites