Instant Pot Egg Bites
- Prepare Egg Mixture: Evenly divide spinach and prosciutto among 7 mold compartments in silicone
egg bites mold(Note 7). Whisk eggs, parmesan cheese, heavy whipping cream, black pepper, and salt in mixing bowl until well-beaten and smooth. Pour mixture into mold, 3-4 tablespoons per compartment, filling up about 80% to top. Cover tightly with foil.
- Cook Egg Bites: Add 1.5 cups water to
pressure cooker(Note 8). Place trivet inside, and carefully lower mold onto trivet. Secure and seal lid (pressure knob set to “sealing”). Use steam setting to cook for 10 minutes at high pressure, followed by 10 minutes of natural release. Manually release any remaining pressure. Uncover and remove egg bites mold from pressure cooker, discarding foil. Invert onto plate to release egg bites (Note 9). Serve and store leftovers (Note 10).
|Makes 2 Servings|
|Amount Per Serving (3 to 4 egg bites):|
|Calories 400 (65% from fat)|
|Total Fat 29g||44%|
|Saturated Fat 17g||85%|
|Net Carb 2g|
|Total Carb 2.5g||1%|
|Dietary Fiber 0.5g||1%|