Instant Pot Spinach Egg Bites
Starbucks-style egg bites made easily at home in the Instant Pot. Low-carb and perfect for work mornings.
PROTEIN 12g
CALORIES 145
P:E RATIO 8.3
TIME 20m
YIELD 7
P:E 8.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
7 large eggs 12G PROTEIN
1/2 cup cottage cheese DAIRY
1/2 cup shredded Gruyère cheese DAIRY
1 cup fresh spinach, finely chopped HIGH FIBER
1/4 tsp salt FLAVOR
1/4 tsp pepper FLAVOR
Cooking spray FLAVOR
1 cup water for Instant Pot FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze for up to 2 months.
- Batching: Silicone egg bite molds are essential — they fit perfectly in most Instant Pots.
- Reheat: Microwave 30-45 seconds until heated through.
EXECUTION STEPS
01
THE MACRO PREP
Blend eggs, cottage cheese, Gruyère, salt, and pepper until smooth.
02
THE MACRO PREP
Stir in chopped spinach by hand.
03
HIGH HEAT SEAR
Spray a silicone egg bite mold with cooking spray and fill each cavity 3/4 full.
04
THE ASSEMBLY
Pour 1 cup water into Instant Pot, place trivet inside, and set mold on top.
05
STEP 5
Cook on HIGH pressure for 8 minutes, then quick release.
06
STEP 6
Let cool 5 minutes before removing from mold.