# Instant Pot Egg Bites

> This is a variety of my favorite steamed egg bites that I make using my Instant Pot. My recipe amount is for 14 egg bites, which is two batches in the mold that I have at home.

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/instant-pot-egg-bites/

- Cuisine: American
- Course: Breakfast
- Time: prep 15 min, cook 25 min, total 40 min
- Serves: 4

## Ingredients

- 3 egg(s)
- 9 tbsp egg whites
- 1/2 cup shredded cheese
- 1/2 cup spinach
- 1/2 cup green bell pepper
- 1/2 cup tomato
- 1/4 cup sun dried tomatoes
- 1/4 cup fresh basil
- 1 tsp salt
- 1 tsp black pepper

## Instructions

1. Chop all vegetables that you want to add into your egg bites.
2. Blend eggs, egg whites, and cheese using a blender. Add salt and pepper if you don't plan to use sun dried tomatoes. If you do plan to use sun dried tomatoes, they are already salted and I don't recommend adding more.
3. Line the egg bite silicone mold with cooking spray.
4. Add equal amounts of egg mixture into each mold. This ends up being roughly half way to the top of the mold that I use, but will vary. Make sure that you leave enough room for the egg to fluff up during the cooking process.
5. Add vegetables to each mold and stir.
6. Prepare the Instant Pot by adding the steamer insert into the bottom and pouring 1 cup of water into the bottom.
7. Place the silicone lid on the egg bite mold and gently lower it into the Instant Pot.
8. Select "Manual" on the Instant Pot and add 10 minutes using the arrows. It will take 5 minutes to pressurize, 10 minutes to cook, and 10 minutes to self-release.

## Nutrition per serving

- Calories: 148
- Carbohydrates: 5 g
- Protein: 13 g
- Fat: 8 g
- Saturated fat: 4 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 792 mg