Your New Favorite 10-Minute Breakfast!
Say goodbye to hectic morning routines and hello to these incredibly fluffy, savory Instant Pot Spinach and Feta Egg Bites! If you’re looking for a breakfast that’s as delicious as it is effortless, you’ve found it. Packed with protein and savory Mediterranean flavors, these little bites are the perfect grab-and-go meal to fuel your day. In just 10 minutes, you can have a warm, satisfying, and healthy breakfast that tastes like it came from your favorite coffee shop. Let’s get cooking!
Ingredients
• 6 large Eggs
• ½ cup (56g) shredded Mozzarella Cheese
• 1 cup (30g) chopped Baby Spinach
• ¼ cup (38g) crumbled Feta Cheese
• 1 medium Tomato, finely chopped
• ½ tsp Salt
• 1 tsp Black Pepper
• ¼ tsp Garlic Powder
• 1 ½ cups (355ml) Water, for the Instant Pot
Instructions
1. DirectionsPrepare the Instant Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the metal trivet inside.Whisk the Eggs: In a medium mixing bowl, whisk the eggs, salt, pepper, and garlic powder until smooth and slightly frothy.Stir in Fillings: Gently fold in the chopped tomato, shredded mozzarella, and crumbled feta cheese.Assemble the Bites: Lightly grease four 4-ounce ramekins. Divide the chopped spinach evenly among the ramekins, then pour the egg mixture over the top, filling each about ¾ full.Arrange and Seal: Carefully place the ramekins on the trivet inside the Instant Pot. Close the lid and set the steam valve to the “Sealing” position.Pressure Cook: Select the “Pressure Cook” or “Manual” setting and cook on HIGH for 8 minutes.Release and Serve: When the timer finishes, perform a quick pressure release. Carefully open the lid and use tongs to remove the hot ramekins. Serve warm and enjoy!
Nutritional Information
• Per Serving: Calories 114 | Total Fats 7g | Net Carbs: 2g | Protein 11g | Fiber: 3g
Pro Tips
• Pro-Tips for Perfect Egg Bites
• For easy removal, run a thin silicone spatula or knife around the edge of each egg bite before turning the ramekin over.
• Don’t overfill your ramekins or molds! Leave about a quarter-inch of space at the top to allow the eggs to expand as they cook.
• These egg bites are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds.
FAQ
Q: Can I make these egg bites ahead of time
A: Yes, these egg bites are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds for a quick breakfast.
Q: What can I use instead of ramekins
A: If you don’t have 4-ounce ramekins, a silicone egg bite mold designed for the Instant Pot is a great alternative. Just be sure to grease it well before adding the egg mixture.
Q: How do I stop the egg bites from sticking
A: To ensure easy removal, lightly grease your ramekins or molds before filling them. After cooking, you can also run a thin silicone spatula or knife around the edge of each bite before turning it out.
Q: Are these Instant Pot egg bites healthy
A: Yes, they are a great healthy breakfast option. Each serving is packed with 11g of protein and has only 2g of net carbs, making them a satisfying and nutritious way to start your day.
