These egg bites are perfect to have a grab-and-go breakfast meal prep that will keep you going every morning. Just pop them in the microwave for a few seconds and enjoy a delicious and guilt-free egg bite!
Total Time
20min
4.0
2 Ratings
Author: The Skinny Fork
Servings:
6
Ingredients
•
8
Eggland's Best Classic Eggs
, separated
•
1
cup
Parmesan, Romano & Asiago Cheese Blend
, shredded
•
1/2
cup
Cottage Cheese
•
4
Tbsp
Heavy Cream
•
1/2
cup
Crumbled Feta Cheese
•
1/2
cup
Fresh Baby Spinach
•
4
Tbsp
Sun-Dried Tomatoes
, julienned
•
1
cup
Water
Cooking Instructions
1.
Separate the yolk of the Eggland's Best Classic Eggs (8) from the whites and set whites aside. Discard yolk or save to use in another recipe.
2.
Pour Water (1 cup) into the base of the Instant Pot or electric pressure cooker and set aside.
3.
Place the Egg Whites, Parmesan, Romano & Asiago Cheese Blend (1 cup), Cottage Cheese (1/2 cup), and Heavy Cream (4 Tbsp) into a blender, food processor, or cup for an immersion blender and blend down until smooth.
4.
Julienne the Sun-Dried Tomatoes (4 Tbsp).
5.
Divide the Crumbled Feta Cheese (1/2 cup), Fresh Baby Spinach (1/2 cup), and sun-dried tomatoes among the sections of a silicone egg mold.
6.
Pour the egg mixture onto each of the egg mold sections over the feta, spinach, and sun-dried tomatoes.
7.
Place the egg mold onto the metal steamer rack and lower into the pressure cooker.
8.
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 (this took about 10 minutes).
9.
Remove the mold and set aside to cool for a few minutes before popping the egg bites out.
10.
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
258
FAT
18.0 g
PROTEIN
20.9 g
CARBS
4.0 g
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