I've been playing around with egg bites for a while now, and I've come up with a few fun flavors to change it up from week to week. Yes, homemade egg bites are generally in my personal regular rotation for one of my usual breakfast options. They are ridiculously easy to make, taste great, and are perfect for meal prepping. Did I mention they're also low-carb, gluten-free, and keto-friendly? Yep! All that too.
This time around, I decided to go with a spinach and mushroom style egg bite. To be honest, I wasn't too sure how well they would turn out since both spinach and mushrooms tend to have a pretty high amount of water in them. But, it ended up working out super well!
I cooked the spinach and mushrooms ahead of time to get them to release all that natural water from them and then loaded the veggies into the base of a silicone egg mold. Whip some eggs and cheeses together and put it all together in the instant pot and BOOM. A breakfast of champions.
Mine were topped off with just a little dollop of spinach pesto to give a little bonus color and pop of bright flavor since egg bites can be pretty rich. All in all, all of the homemade egg bites beat out the ones you can buy elsewhere, hands down. No questions asked.They're bigger, fluffier, and have WAY more flavor.
Another thing I love about these is that since they're cooked in the pressure cooker, they're summer-friendly and won't heat up the house too much. That's always a big concern of mine around this time of year when it starts to teeter around the triple digits here in Texas.
If you aren't looking for these to be keto-friendly, you could probably get away with using reduced fat cheeses, but you will not want to swap out the cream since that's what really helps these bad boys fluff up!
TheSkinnyFork.com Homemade egg bites are quick and easy to make. They're keto-friendly, gluten-free, and low-carb! They are loaded up with spinach, mushrooms, and plenty of cheese. Prep Time: 10 Minutes • Cook time: 8 Minutes
Servings: 7 • Serving Size: 1 'Egg Bite' • Calories: 193 • Fat: 15 g • Saturated Fat: 8 g • Carb: 2 g • Fiber: 0 g • Protein: 12 g • Sugar: 1 g • Sodium: 269 mg
• 4 Oz. Mushrooms, Sliced
• 2 C. Baby Spinach, Loosely Packed
• 4 Whole Large Eggs
• 1 1/2 C. Shredded Italian Cheese Blend
• 1/2 C. Cottage Cheese
• 1/4 C. Heavy Cream
• Salt & Pepper to Taste
Pour one cup of water into the base of the Instant Pot or electric pressure cooker and set aside. Place the 4 Oz. mushrooms into a medium skillet and cook down until tender. Add in the 2 C. baby spinach and continue to cook just until wilted. Divide the mushroom and spinach evenly between the sections of a silicone 'egg bite' mold. Add the 4 whole large eggs, 1 1/2 C. shredded cheese, 1/2 C. cottage cheese, and 1/4 C. heavy cream into a blender, food processor, or cup for an immersion blender and blend down until smooth. NOTE: You can supposedly use small mason jars to do this as well, but I have not tried it myself. I found my silicone egg mold on Amazon. Pour the egg mixture into each of the egg mold sections over the spinach and mushroom. I had exactly the perfect amount with no waste or leftover egg! Place the egg mold onto the metal steamer rack and lower into the pressure cooker. 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 mine right at 10 minutes.) Once done, remove the mold and set aside to cool for a few minutes before popping the egg bites out. They should be light, fluffy, and jiggle like jello almost! 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!
Nutritional Claims: Low Carb, Sugar Conscious, Kidney Friendly, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher