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Instant Pot Prosciutto & Spinach Egg Bites – vegetarian recipe
Stav Kogan

Instant Pot Prosciutto & Spinach Egg Bites

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 u
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 7 egg bite
Calories: 400
Ingredients Method Nutrition

Ingredients
  

  • 4 large Eggs
  • ¾ cup (75 g / 2.65 oz) Parmesan cheese, freshly grated
  • ¼ cup (60 ml / 2 fl oz) Heavy whipping cream
  • ¼ cup (15 g / 0.53 oz) Spinach, finely chopped
  • ½ oz (15 g / 0.53 oz) Prosciutto, finely chopped
  • ½ tsp Ground black pepper
  • ⅛ tsp Salt
  • 1 ½ cups / 355ml (12 fl oz) Water, for the Instant Pot
  • 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.

Method
 

  1. Directions
  2. Lightly grease a 7-cup silicone egg bite mold. Evenly distribute the chopped prosciutto and spinach among the cups.
  3. In a separate bowl or blender, combine the eggs, Parmesan cheese, heavy cream, black pepper, and salt.
  4. Whisk or blend until the mixture is completely smooth and slightly frothy.
  5. 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.
  6. Cover the mold tightly with aluminum foil or a silicone lid.
  7. 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.
  8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
  9. Afterward, carefully switch the valve to 'Venting' to release any remaining steam.
  10. Using oven mitts, carefully lift the trivet and mold out of the Instant Pot.
  11. Remove the foil and let the egg bites cool for a minute before inverting the mold onto a plate.
  12. Serve immediately.
  13. 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.

Nutrition

Calories: 400kcalCarbohydrates: 4gProtein: 27gFat: 29g

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