Homemade egg bites are quick and easy to make. They're keto-friendly, gluten-free, and low-carb! They are also loaded up with spinach, mushrooms, and plenty of cheese!
Total Time
18min
4.0
2 Ratings
Author: The Skinny Fork
Servings:
6
Ingredients
•
1
cup
Mushrooms
, sliced
•
2
cups
Fresh Baby Spinach
, loosely packed
•
4
Farmhouse Eggs® Large Brown Eggs
•
1 1/2
cups
Parmesan, Romano & Asiago Cheese Blend
, shredded
•
1/2
cup
Cottage Cheese
•
4
Tbsp
Heavy Cream
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Pour one cup of water into the base of the Instant Pot or electric pressure cooker and set aside.
2.
Slice the Mushrooms (1 cup).
3.
Place the sliced mushrooms in a medium skillet and cook down until tender.
4.
Add in the Fresh Baby Spinach (2 cups) and continue to cook just until wilted.
5.
Divide the mushroom and spinach evenly between the sections of a silicone 'egg bite' mold.
6.
Add the Farmhouse Eggs® Large Brown Eggs (4), Parmesan, Romano & Asiago Cheese Blend (1 1/2 cups), Cottage Cheese (1/2 cup), Heavy Cream (4 Tbsp), Salt (to taste), and Ground Black Pepper (to taste) into a blender, food processor, or cup for an immersion blender.
7.
Blend down ingredients until smooth.
8.
Pour the egg mixture into each of the egg mold sections over the spinach and mushroom.
9.
Place the egg mold onto the metal steamer rack and lower into the pressure cooker.
10.
Lightly cover the egg mold with foil and secure the lid. Turn the vent to 'sealed' and set the pressure cooker to 'Steam' for 8 minutes. Once done, allow the natural pressure to release.
11.
Once done, remove the mold and set aside to cool for a few minutes before popping the egg bites out.
12.
Enjoy right away or store in an air-tight container in the fridge for 3-5 days. Remove from the fridge and zap in the microwave for a few seconds to enjoy!
Nutrition Per Serving
CALORIES
224
FAT
16.4 g
PROTEIN
18.6 g
CARBS
2.4 g
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