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Fluffy egg white bites with spinach and roasted red peppers in a silicone mold.

Instant Pot Egg White Bites

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 7 servings
Calories: 65
Ingredients Method

Ingredients
  

  • 1 1/2 cups liquid egg whites
  • 1/4 cup low -fat cottage cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup finely chopped fresh spinach
  • 2 tablespoons finely chopped roasted red peppers
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup wate r

Method
 

  1. Lightly coat a 7-cavity silicone egg bite mold with non-stick cooking spray.
  2. Combine liquid egg whites, cottage cheese, salt, and pepper in a blender and process on medium speed until smooth and aerated.
  3. Fold in the shredded cheese, spinach, and roasted red peppers by hand using a spatula.
  4. Distribute the egg mixture evenly among the mold cavities, filling each to approximately 3/4 capacity.
  5. Cover the mold securely with aluminum foil or its designated heat-safe silicone lid to prevent moisture from dripping onto the eggs.
  6. Pour 1 cup of water into the inner pot of the Instant Pot and place the steam rack (trivet) inside.
  7. Lower the covered mold onto the trivet, secure the Instant Pot lid, and set the steam release valve to the Sealing position.
  8. Select the 'Steam' or 'Pressure Cook' function on High for 8 minutes.
  9. When the cycle finishes, allow the pressure to release naturally for 5 minutes, then perform a quick release for the remaining pressure.
  10. Carefully remove the mold from the pot and let the egg bites rest for 2 to 3 minutes before gently popping them out of the silicone cavities.