Instant Pot Spinach Mushroom Egg Bites

pressure cooker egg bites on a white plate

Instant Pot Spinach Mushroom Egg Bites

Starbucks Egg Bites copycat made easy and tasty in the pressure cooker! These Instant Pot mini frittatas loaded with mushrooms, spinach, sweet peppers, and cheese make a tasty and fun portable breakfast or snack on the go!

Course Breakfast

Cuisine American

Keyword Instant Pot Egg Bites

Prep Time 10

Cook Time 15

Natural Release 10

Total Time 25

Servings Servings

Calories 116kcal

Author lalaine

Ingredients

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

Instructions

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.

Nutrition