Healthy Food

Instant Pot Bite (cheaper than Starbucks)

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These Instant Pot Bites are lightweight, fluffy and rich in protein – perfect for meal preparation! Customize your favorite stuffing, such as spinach, cheese, bacon or vegetables.

Instant egg bites

Instant egg bites

I love preparing these instant egg bites with meals because they are incredibly fluffy and creamy thanks to the quick mix and soft pressure steam. This version is made with cheese, chopped cheese, spinach and roasted red peppers for a bite. They are similar to Starbucks’ products – just cheaper, naturally gluten-free, and easy to customize anything in the refrigerator. Bonus: They are high in protein, which makes them a delicious breakfast or snack. For more egg muffin recipes, try my Chorizo ​​egg bites and these loaded egg muffins without cheese.

Why do they work

gina @ skinnytaste.com

These egg bites are great for preparing meals as they can be used continuously for most of the week and can even be frozen for later meals. Also, I included a few mixed combinations below so you can keep things interesting throughout the week.

For more ways to make eggs in an Instant Pot, try my Instant Pot hard boiled eggs while my Instant Pot emits eggs.

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The ingredients you need

Here are everything you need to make this simple egg recipe. See the recipe card below for exact measurements.

Instant egg bites

  • egg Providing protein and vitamins. I initially tested them with all the egg whites (more on the following), but the texture is a bit rubbery.
  • Low-fat cheese Add protein and improve texture. OK Culture is my first choice brand.
  • cheese: Freshly grated cheese melts better than pre-shortened cheese It contains anti-production agents. So if you have time, please make a block Monterey Jack or Cheddar finish for perfectly sticky cheese.
  • Hot sauce For spices. Add as much or as little as possible. Frank’s Red Hot is one of my favorites.
  • seasoning: Onion powder and kosher salt to give it a flavor. You can also add Other spices such as garlic powder, hay, chili powder or chili powder.
  • Roasted red peppers: You can buy Jarred Red Ceppers in the store or Keep them at home. To do this, cut the red bell in half and remove Seeds and membranes, place them face to face on a foil-lined baking tray. Bake for about 10 minutes until it is burnt outside. Let it cool, then Remove burnt skin and slice the pepper.
  • spinach: Stir or steam fresh spinach or thaw frozen spinach. any You choose, chop and drain. If you don’t, it will be an egg sting Water-like.
  • Non-stick cooking spray Prevent the egg from sticking to the mold. You can also use a silicone brush with avocado or olive to apply the mold Oil.

How to bite eggs in an instant pot

Make sure to drain any liquid from the chili and spinach to ensure creamy egg bites. You can slap the bell with a tissue, wrap the spinach in a towel, and squeeze out any water. See the recipe card at the bottom for printable orientation.

  1. Prepare the equipment: Add a cup of water to the bottom of the instant pot and gently spray the silicone mold with a non-stick spray.
  2. Make the eggs fill: Cracke the egg into a blender or food processor and add the cheese, chopped cheese, hot sauce, onion powder and salt. Fusion high to smooth.
  3. Filling mold: Pour 2/3 of the egg mixture into each mold. Separate the roasted bell pepper from the spinach and stir gently.
  4. Transfer the mold to the instant pot: Cover each mold with a lid and stack it on the metal triangle. Then, transfer it to the instant pot.
  5. Boiled egg bites: Place the lid on the IP and then leave the machine high for 10 minutes. After completion, perform natural release for 10 minutes, i.e., let the steam sit down while it escapes. Then, move the switch from “seal” to “ventilating hole” to release any remaining pressure.
  6. How to serve: Use oven gloves or kitchen towel to carefully remove the drill from the pot. Let cool for 10 minutes, then use an offset spatula (or butter knife) to loosen the eggs from the mold. Eat immediately or let them cool to room temperature.
Egg bites

Tools you need

  • mixer: Mix the egg mixture to smooth the cheese. You can also use a mini food processor.
  • Instant Pot: I have the Instant Pot Duo 6 Quart model. If you are not familiar with using the product, then I have dozens of instant pot recipes on my blog if you need more cooking ideas.
  • Silicone mold: I have these silicone egg bite molds which also come with a lid, a metal triangle and 2 silicone spatulas.
  • But what if I don’t have these tools? Don’t worry – I’ve covered it! Pour the batter into silicone muffin tin (first spray with oil) and bake at 350°F for 20 to 25 minutes, or until fixed.

Favorite mix

Customize egg bites based on what you like or what you need to use! This recipe holds a total of ½ cup toppings. Here are some ideas to get you started:

  • Turkish bacon, sausage and spinach Additional protein
  • Spinach and feta: Mediterranean classic
  • Bacon, cheddar and shallots: Like a loaded omelet
  • Mushrooms, Swiss and Thyme: Salty and soil
  • Broccoli and cheddar: Child-friendly and vegetarian
  • Sun-dried tomato and goat cheese Something luxurious

Tips for success: Always start with sautéing vegetables (such as mushrooms or spinach) and drain any liquid to avoid wet bites.

Some notes on testing these egg bites

These were done with some trial and error to get them right. I initially tested them with only egg whites, hoping to keep the extra light, but the texture is not there. Starbucks may use stabilizers to keep it silky, but the homemade version can only be made in white and becomes a little light.

I even tried adding cornstarch and testing them in the oven instead of the instant pot, but the texture didn’t improve. Finally, the whole egg gives the best results: creamy, fluffy, texture closest to your expectations for a store-bought egg bite.

Storage + heating tips

  • refrigeration In sealed container for up to 5 days.
  • How to heat: They are better off enjoying the cold or warm it up gently. Microwave them for about 30 seconds, or fry at 350°F for 3 to 5 minutes until heated.
  • How to Freeze: Even though I don’t like frozen eggs, you can. Flash freeze the egg bites on a parchment-lined baking sheet to prevent them from sticking to each other. Once frozen, transfer them to an airtight bag/container, mark it, and return it to the freezer for up to a month. They can be thawed in the direction described above and then reheated, or they can be microwaved or fryed from freezing for a longer time.
Instant egg bites

Healthier breakfast ideas you’ll love

For more savory breakfast ideas, check out these Five delicious egg recipes Inspire your next meal!

If you do this Healthy Instant Pot Egg RecipeI would love to see it. Tag me in your photo or video Instagram,,,,, Tiktokor Facebook. And make sure to join Skinnytaste Community Look at everyone cooking!

Prepare: 15 minute

chef: 20 minute

Cooling time: 10 minute

All: 45 minute

yield: 7 Serve

Service size: 2 Egg bites

  • Add 1 cup of water to the bottom of the instant pot. Set the triangle inside. Gently spray the inside of the silicone mold and set aside.

  • Add eggs, cheese, cheese, hot sauce, onion powder and salt to the blender. Cover and blend high to smooth.

  • Pour the egg mixture into the mold and fill it with about ⅔. Add the roasted bell pepper and spinach to the cup and stir gently to disperse the ingredients evenly. Cover the mold with a silicone cover. Stack the mold on top of the drill and transfer carefully to the instant pot.

  • Place the lid on the instant pan and lock it in place. Make sure the vents are in a sealed position. The high pressure chef lasts high for 10 minutes and then lets the machine release naturally for 10 minutes. Use the valve to release any remaining pressure.

  • Use oven gloves or kitchen towel to carefully pull the thin tri rack out of the instant pot with a mold. Let cool for 10 minutes before removing the egg bite. Use an offset spatula to loosen the egg bite from the side of the silicone mold.

  • Enjoy warmth or cool, and store it in an airtight container in the refrigerator for up to 5 days. Reheat in a microwave or air fryer.

The final step:

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**Mix mixture to make 3 cups.
No Instant Pot? Don’t worry – I’ve covered you! Pour the batter into silicone muffin tin (first spray with oil) and bake at 350°F for 20 to 25 minutes, or until fixed.

change

Customize egg bites based on what you like or what you need to use! This recipe holds a total of ½ cup toppings. Here are some ideas to get you started:

  • Turkish bacon, sausage and spinach Additional protein
  • Spinach and feta: Mediterranean classic
  • Bacon, cheddar and shallots: Like a loaded omelet
  • Mushrooms, Swiss and Thyme: Salty and soil
  • Broccoli and cheddar: Child-friendly and vegetarian
  • Sun-dried tomato and goat cheese Something luxurious

Tips for success: Always start with sautéing vegetables (such as mushrooms or spinach) and drain any liquid to avoid wet bites.

Serve: 2 Egg bites,,,,, Calories: 115 KCAL,,,,, carbohydrate: 2 g,,,,, protein: 10.5 g,,,,, Fatty: 7.5 g,,,,, Saturated fat: 3 g,,,,, cholesterol: 195 mg,,,,, sodium: 320 mg,,,,, fiber: 0.5 g,,,,, sugar: 1 g



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