Pressure Cooker Egg Bites
Pressure cooker egg bites are the perfect protein packed breakfast for busy mornings. A great Keto Instant Pot recipe with just a few ingredients.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
- 6 eggs
- 1 c cheese shredded, I use swiss
- 1 shallot diced or 2 tbsp diced onion
- 1/3 c spinach fresh, diced
- 1/2 c bell pepper diced, any colors
- 1/4 tsp salt
- 1/4 tsp oregano
On the stovetop in a pan, med. heat, add shallot/onion, diced fresh spinach, and diced bell pepper, cook for about 2 minutes just until moisture is cooked out.
Scramble 6 eggs in a bowl, add vegetables you cooked briefly on the stovetop.
Add cup of shredded cheese, any hard cheese works, we use swiss.
Add salt and oregano if desired, whisk all ingredients together with a fork.
Spoon or put mixture into a measuring cup and pour egg into egg bite mold. Will fill all 8 spots evenly, just below rim.
Cover egg mold with foil.
Add 1 1/2 c water into your pressure cooker. Put egg mold on to a trivet with handles and lower down into pot.
Close lid and steam valve and set on pressure high for 8 minutes.
Allow to naturally release steam for 4 minutes, let out rest of steam and lift trivet with egg mold out.
Remove foil and pop egg bites out of mold and on to a plate. Serve and eat immediately for best taste!
Serving: 2oz | Calories: 125kcal | Carbohydrates: 1g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 157mg | Sodium: 238mg | Potassium: 110mg | Vitamin A: 835IU | Vitamin C: 14.3mg | Calcium: 138mg | Iron: 0.9mg