Pressure Cooker Egg Bites
Pressure Cooker Egg Bites are tender, custardy little rounds packed with silky Muenster, sweet onion, and fresh spinach. Each bite is well-seasoned with garlic and black pepper for a balanced, savory flavor that’s satisfying without feeling heavy. They’re perfect for a protein-rich breakfast, quick snack, or make-ahead meal prep throughout the week.
- Prep15 mins
- Cook15 mins
- Serves6
- DifficultyEasy
- 1
Whisk the eggs in a medium bowl until they are yellow and frothy, then add the garlic, salt, and pepper.
- 2
Toss the spinach, Muenster cheese, and onion together in a small bowl.
- 3
Divide the mixture evenly among the cavities of a silicone egg mold, pour the beaten eggs into each cavity until they are 3/4 full, and cover the mold with aluminum foil.
- 4
Pour 1/2 cup water into a multi-functional pressure cooker, such as an Instant Pot, place the egg mold inside, close and lock the lid with the vent sealed, select the Steam function, and set the timer for 13 minutes.
- 5
Let the pressure release naturally according to the manufacturer's instructions, which takes 10 to 40 minutes.
- Calories 251.72 kcal Moderate
- Protein 20.21 g Good Source
- Carbs 2.77 g Moderate
- Total Fat 17.41 g High
- Saturated Fat 8.28 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 379.27 mg High
- Sodium 457.89 mg Moderate
- Fiber 1.16 g Low Source
- Sugar 0.59 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 300.56 mg Good Source
- Iron 2.23 mg Moderate
- Potassium 171.11 mg Low Source
- Vitamin A 275.37 mcg_rae Good Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 6.01 mcg Good Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Garlic 🧄
- Onions 🧅