Instant Pot Spinach Mushroom Egg Bites are the ultimate breakfast or brunch. These pressure cooker mini frittatas are easy to make and perfect as low carb, high-protein portable snacks.
If you love Starbucks Sous Vide egg bites, you’d be happy to know you can make them right in your own home quicker than it would take you to pass through their drive-thru. These copycat mini frittatas are not only easy to put together, but they’re also customizable and cost cheaper than the arm and a leg you pay at the fancy coffee shop.
Loaded with spinach, mushrooms, sweet peppers, bacon crumbles, and cheese, these egg bites are the ultimate addition to your breakfast or brunch menu. They’re high-protein portable treats that are as fun to eat as they are tasty!
I like a mixture of mushrooms, spinach, sweet peppers, and crisp bacon but feel free to swap with your choice of omelet fixings. Here are a few suggestions below.
- Pork sausage,
- Corned beef
- Sun-dried or fresh tomatoes
- Green onions
- Red onions
- Roasted red peppers
In a blender, process the eggs, cottage cheese, and milk until smooth and no streaks of egg whites remain. This step aerates the mixture for a soft, fluffy texture.
To prepare these scrumptious egg bites, you’ll need a steamer rack and a silicone egg mold or small ramekins if you don’t have a mold. Make sure to generously grease the insides of the molds with melted butter or non-stick cooking spray so the eggs will slide right out when done.
Place about a teaspoon of the vegetable filling in each of the holes and top off with the egg and milk mixture.
Sprinkle the tops with shredded cheese. I mainly use whatever I have on hand which in this case was Cheddar jack, but other cheeses such as Parmesan, swiss, mozzarella, goat cheese, feta, or gouda are also great options.
Pour about 1 1/2 to 2 cups water in the Instant Pot, place the steamer rack, and then position the silicone mold on top of the rack.
Cook on HIGH Pressure using the STEAM function for 8 minutes and do a natural release for 10 minutes. Carefully remove the eggs from the mold, and enjoy!
How to freeze
The recipe makes 7 but you can easily double the batch and pressure cook each batch separately. These pressure cooker egg bites are scrumptious high-protein treats that are perfect for breakfast, brunch, or any time you need a quick boost of energy.
- Allow to cool completely and wrap individually with foil.
- Store them in resealable bags or airtight containers and keep in the fridge for up to 3 days or in the freezer for up to 2 months.
- Thaw overnight when ready to serve, remove foil, and warm up in the microwave for a few seconds or until completely heated.
Instant Pot Spinach Mushroom Egg Bites
- 1 strip bacon, finely chopped
- 2 tablespoons small onion, peeled and chopped
- 3 pieces button mushrooms, chopped
- 1 sweet pepper, cored and chopped
- 1/2 cup baby spinach, chopped
- salt and pepper
- 6 large eggs
- 1/2 cup cottage cheese
- 1/4 cup milk
- 1/4 cup shredded Cheddar Jack cheese
- In a wide pan over medium heat, add bacon. Cook until it begins to brown and render fat. Remove excess grease except for about 1 tablespoon.
- Add onions, mushrooms, and sweet peppers. Cook, stirring regularly until softened.
- Add spinach and continue to cook just until wilted. Season with salt and pepper to taste.
- In a blender, combine eggs, cottage cheese, and milk. Process until smooth and well-blended.
- Lightly grease the insides of the silicone mold by brushing with melted butter or spraying with nonstick cooking spray.
- Place about 1 teaspoon of the vegetable mixture into each hole.
- Carefully pour egg-milk mixture into each hole and using a fork, gently stir to distribute evenly.
- Sprinkle shredded cheese on top of egg mixture.
- Pour about 1 1/2 to 2 cups water in the Instant Pot, place the steamer rack, and then position the silicone mold on top of the rack.
- Close lid, making sure the valve is at SEALING position. Cook on HIGH pressure for 10 minutes and when Instant Pot beeps, allow a natural release for 10 minutes.
- Carefully remove the silicone mold from the pot and remove egg bites from the mold. Serve hot.