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RECIPE
7 INGREDIENTS12 STEPS18min

Low-Carb Spinach & Mushroom Egg Bites

4.0
2 Ratings
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!
Low-Carb Spinach & Mushroom Egg Bites Recipe | SideChef
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!
The Skinny Fork
I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
https://theskinnyfork.com/
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The Skinny Fork
I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
https://theskinnyfork.com/
18min
Total Time
$2.14
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
4 oz
Mushrooms , sliced
2 cups
Fresh Baby Spinach , loosely packed
1 1/2 cups
Parmesan, Romano & Asiago Cheese Blend , shredded
1/4 cup
Heavy Cream
to taste
Salt and Pepper
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Nutrition Per Serving

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CALORIES
224
FAT
16.4 g
PROTEIN
18.6 g
CARBS
2.4 g

Cooking Instructions

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Step 1
Pour one cup of water into the base of the Instant Pot or electric pressure cooker and set aside.
Step 2
Slice the Mushrooms (4 oz) .
Step 3
Place the sliced mushrooms in a medium skillet and cook down until tender.
Step 4
Add in the Fresh Baby Spinach (2 cups) and continue to cook just until wilted.
Step 5
Divide the mushroom and spinach evenly between the sections of a silicone 'egg bite' mold.
Step 6
Add the Large Eggs (4) Parmesan, Romano & Asiago Cheese Blend (1 1/2 cups) , Cottage Cheese (1/2 cup) , Heavy Cream (1/4 cup) and Salt and Pepper (to taste) into a blender, food processor, or cup for an immersion blender.
Step 7
Blend down ingredients until smooth.
Step 8
Pour the egg mixture into each of the egg mold sections over the spinach and mushroom.
Step 9
Place the egg mold onto the metal steamer rack and lower into the pressure cooker.
Step 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.
Step 11
Once done, remove the mold and set aside to cool for a few minutes before popping the egg bites out.
Step 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!
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Nutrition Per Serving
Calories
224
% Daily Value*
Fat
16.4 g
21%
Saturated Fat
9.4 g
47%
Trans Fat
0.0 g
--
Cholesterol
185.1 mg
62%
Carbohydrates
2.4 g
1%
Fiber
0.5 g
2%
Sugars
1.0 g
--
Protein
18.6 g
37%
Sodium
631.9 mg
27%
Vitamin D
0.1 µg
0%
Calcium
277.5 mg
21%
Iron
0.8 mg
4%
Potassium
148.8 mg
3%
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