Instant Pot Egg Bites
Light and fluffy egg bites made with cottage cheese and your choice of add-ins. They're protein-rich, quick to prepare, and easily customizable.
Ingredients
Method
Completed steps 0
Combine 4 eggs, ⅓ cup cottage cheese, ¼ cup cheese, salt, and ¼ tsp pepper in a blender. Process on low speed until smooth, then tap the blender on the counter to release trapped air.
Coat egg molds with nonstick spray. If using fillings, distribute ⅓ cup among the molds, then pour blended mixture over them, filling each cavity to about ¾ full. Seal the mold tightly with foil.
Add 1½ cups cold water to the inner pot and insert the metal rack. Position the mold(s) on the rack, stacking if necessary.
Seal the lid and ensure the vent is closed. Set to high pressure for 9 minutes using the manual or pressure cook button.
When the timer beeps, allow pressure to drop naturally for at least 10 minutes without intervention.
Carefully remove the mold from the pot and let it sit for 2 to 5 minutes, then turn out onto a plate.
Notes
Use full-fat or reduced-fat cottage cheese; fat-free versions won't yield the same creamy texture.
The egg bites can be made ahead and reheated in the microwave for quick weekday breakfasts.
Cooked bacon, diced peppers, spinach, and mushrooms are all reliable mix-in options.
Calories: 51 kcal · Carbs: 1 g · Protein: 5 g · Fat: 3 g · Sodium: 83 mg · Sugar: 1 g
Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.