These Instant Pot Egg Bites are soft and velvety, reminding me of eggs prepared using the sous vide technique. Made with spinach and prosciutto, they’re a delicious breakfast that’s both high in protein and portable.
Selecting a Silicone Mold
If you have another type of suitable mold, that’s fine too. Just make sure it fits your Instant Pot and is safe for pressure cooking.
Meat & Veggie Variations
These egg bites contain prosciutto and spinach, and are reminiscent of one of my favorite frittatas. Here are some other filling ideas:
- bell pepper
- sun-dried tomatoes
If you substitute any of these ingredients, note that the nutrition information will be different than what is listed here. For best results, you might also need to pre-cook some of the veggies and/or meat.
Other Ingredient Tweaks
You can also switch up the cheese. Maybe swap out the parmesan cheese for pepperjack, feta, or cheddar. If you use shredded cheese instead of finely grated (sandy consistency) as directed in the recipe, you may want to use a blender to ensure a very smooth mixture before filling the molds.
If you like your eggs or breakfasts to be a bit saltier in general, I recommend increasing the salt from 1/8 to 1/4 teaspoon. That’s what I usually do, but I tend to enjoy saltier foods more than most.
Another variation is to use only egg whites, although you’ll be missing out on a lot of nutrients and fats in the yolks.
- Measure out the prosciutto and spinach by weight. Even if you’re tempted, don’t add more than what’s specified in the recipe. If you do, the egg bites will be fragile and won’t easily release from the mold.
- If you have trouble releasing the egg bites from the mold, run a butter knife along the edges of each compartment to release them.
- To prevent the spinach and prosciutto from sinking to the bottom of each egg bite, you can add them after pouring the egg mixture into each mold compartment. Either way, they’ll taste great!
- If you have leftovers, cover and refrigerate. They reheat well in the microwave. If you use the same egg bites mold as I do, it comes with a handy lid for storage.
Instant Pot Egg Bites With Spinach & Prosciutto
- 4 large eggs
- 3 ounces finely grated parmesan cheese (3/4 cup)
- 2 ounces heavy whipping cream (1/4 cup)
- 1/2 ounce fresh spinach finely chopped (about 1/4 cup packed)
- 1/2 ounce prosciutto finely chopped
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
- Using a silicone egg bites mold, evenly divide the spinach and prosciutto among the 7 mold compartments.
- In a mixing bowl, combine eggs, parmesan cheese, heavy cream, salt, and pepper. Whisk until well-beaten and smooth.
- Pour the mixture into the mold, about 3-4 tablespoons per compartment, filling up about 80% to the top. Cover tightly with foil.
- Add 1 1/2 cups water to the pressure cooker pot. Place the trivet inside. Carefully lower the mold onto the trivet.
- Secure and seal the lid. Steam for 10 minutes at high pressure, followed by 10 minutes of natural release. Manually release any remaining pressure.
- Uncover and remove the egg bites mold from the pressure cooker. Discard the foil. Invert onto a plate to release the egg bites.
|Nutrition Facts Per Serving|
|Total Fat 29g||44%|
|Saturated Fat 17g||85%|
|Trans Fat 0g|
|Total Carb 2.5g||1%|
|Dietary Fiber 0.5g||1%|