Spinach Gruyere Instant Pot Egg Bites

Love Starbucks Sous Vide Bites? Make your own for a fraction of the cost using your Instant Pot! These Spinach Gruyere Instant Pot Egg Bites are even freezer friendly!

Course Breakfast, Lunch, Meal Prep

Cuisine American

Keyword egg bites, instant pot, sous vide egg bites

Prep Time 5

Cook Time 20

Total Time 25

Servings egg bites

Calories 91kcal

Author Kelli Shallal MPH RD

Equipment

Instant Pot or Pressure Cooker

Ingredients

½ cup gruyere cheese shredded
4 large eggs
½ cup cottage cheese
1 ½ cups spinach
¼ teaspoon salt
20 drops Tobasco optional

Instructions

Saute down spinach in a pan with cooking spray until just wilted.
Add all ingredients to a blender, and blend for 15-30 seconds, until smooth
Grease an Instant Pot Muffin Mold and evenly distribute, spinach, followed by the egg mixture between them.
Cover mold with aluminum foil.
Place mold on the Instant Pot metal trivet. Add 1 cup of water to the Instant Pot basin, and place the trivet (with the mold) in the basin.
Set the Instant Pot to sealing and press steam for 10 minutes.
Let Instant Pot naturally release for 10 minutes, then manually release. Once the safety valve has dropped, take the lid off and carefully remove the mold. It will be hot! Use a dish towel or oven-safe mitten to protect your hands!
Remove the foil, and let it cool for 10 minutes prior to eating.
Store in the fridge 3-5 days or once fully cooled, freeze for up to 3 months.
Reheat from the fridge for 30 seconds, reheat from the freezer (do not thaw first) for 1-2 minutes (wrapped in a paper towel) taking care not to overcook when reheating!

Notes

Got two molds? Make a double batch and freeze one, uncooked, and then cook from frozen with a 12 minute cook time.

Nutrition