Tired of boring breakfasts? Skip the coffee shop line and create your own velvety, sous-vide style egg bites right at home! These savory bites are loaded with salty prosciutto, nutty Parmesan, and fresh spinach, all pressure-cooked to perfection in your Instant Pot. They’re the ultimate grab-and-go meal prep solution for busy mornings.
Ingredients
• 4 large Eggs
• ¾ cup / 75g Parmesan cheese, freshly grated
• ¼ cup / 60ml Heavy whipping cream
• ¼ cup / 15g Spinach, finely chopped
• ½ oz / 15g Prosciutto, finely chopped
• ½ tsp Ground black pepper
• ⅛ tsp Salt
• 1 ½ cups / 355ml Water, for the Instant Pot
Instructions
1. Directions
2. Lightly grease a 7-cup silicone egg bite mold. Evenly distribute the chopped prosciutto and spinach among the cups. In a separate bowl or blender, combine the eggs, Parmesan cheese, heavy cream, black pepper, and salt. Whisk or blend until the mixture is completely smooth and slightly frothy.
3. Pour the water into the inner pot of your Instant Pot and place the trivet inside. Carefully pour the egg mixture into each cup of the mold, filling them about ¾ of the way full. Cover the mold tightly with aluminum foil or a silicone lid.
4. Carefully lower the covered mold onto the trivet. Secure the Instant Pot lid, ensuring the steam release valve is set to the ‘Sealing’ position. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 10 minutes at high pressure.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully switch the valve to ‘Venting’ to release any remaining steam.
6. Using oven mitts, carefully lift the trivet and mold out of the Instant Pot. Remove the foil and let the egg bites cool for a minute before inverting the mold onto a plate. Serve immediately.
Nutritional Information
• Nutrition
• Calories: 400
• Fat: 29g
• Protein: 27g
Pro Tips
• For the smoothest, most velvety texture, blend the egg mixture in a blender for 30 seconds instead of whisking by hand.
• Lightly spray the inside of your silicone mold with cooking spray before adding to ensure the egg bites release perfectly every time.
• Cooled egg bites can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-60 seconds for a quick breakfast.
FAQ
Q: How do I get a smooth texture for my Instant Pot egg bites
A: For the smoothest, most velvety texture, blend the egg, cheese, and cream mixture in a blender for 30 seconds. This creates a frothy, uniform base that cooks perfectly.
Q: Can I make these egg bites ahead of time for meal prep
A: Absolutely! These egg bites are ideal for meal prep. Once cooled, store them in an airtight container in the refrigerator for up to 4 days.
Q: What is the best way to reheat these prosciutto and spinach egg bites
A: Reheating is simple. Just place the egg bites in the microwave for 30-60 seconds for a quick and delicious breakfast on the go.
Q: Do I need a special mold for this recipe
A: Yes, this recipe is designed for a 7-cup silicone egg bite mold, which fits perfectly on the trivet inside your Instant Pot. Lightly greasing the mold helps the bites release easily.
