What Makes This Recipe So Good

They’re incredibly quick and easy to make! Simply blend the eggs, then add in your veggies before transferring to the mold and cooking them in the Instant Pot for just 8 minutes. You’ll have a protein-packed, healthy breakfast in no time!It’s actually delicious! Over are the days where good-for-you wasn’t always synonymous with being tasty. Perfectly seasoned then finished off with sharp cheddar cheese, these healthy egg bites won’t let your taste buds down!They’re the best, most handy breakfast. I love incorporating these Instant Pot egg bites into my meal prep for the week. Knowing I have a nutritious and flavorful breakfast waiting for me in the fridge gets me out of bed in the morning!

Key Ingredients

Eggs – I used whole eggs for this recipe, though feel free to use just egg whites instead. Also, the blender does most of the mixing for us, so no need to whisk these eggs by hand! Cottage Cheese – Cottage cheese adds an extra savory bite to the egg bites, while also making them super light and fluffy. If you’re not a cottage cheese fan like me, don’t worry, since you’ll hardly taste it in this recipe. Instead, the additional cheese will simply add more flavor and a delightful texture.

Chef’s Tips

Switch up the veggies in this recipe however you’d like! Diced tomatoes, some fresh chopped herbs, or even a dash of your favorite spice blend would taste delicious in these Instant Pot egg bites. Get creative and use up whatever fresh produce you have on-hand!Don’t forget to reduce the heat on your Instant Pot to manual low pressure. My Instant Pot defaults to high pressure, which would overcook the egg bites. Therefore, be careful to select low pressure instead.For leftover egg bites, store them in an airtight container in the fridge for up to three days. To reheat the bites, place them on a plate in the microwave for about 30 seconds. Either cut through the egg bites with a fork, or simply eat with your hands!

Other Easy Instant Pot Recipes You Must Try

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