If you’re like me, you’re probably short on time in the morning and need quick breakfast options that you can just grab and go. These high protein Instant Pot Spinach Tomato Egg Bites are a great option for meal prep too! You can cook a batch over the weekend and serve them with a side of delicious seasonal fruits all week long.
Benefits of the Ingredients
- Eggs: Rich in high-quality protein, eggs are the star of this recipe. They’re also a great source of vitamins like B12 and D, which are essential for energy and bone health.
- Cottage Cheese: This ingredient adds creaminess and an extra boost of protein, making these egg bites even more satisfying.
- Spinach: Spinach is packed with iron, vitamins A and C, and antioxidants. It adds a dose of green goodness without overpowering the flavor.
- Tomatoes: Tomatoes are rich in vitamin C, potassium, and lycopene, a powerful antioxidant.
- Cheddar Cheese: Shredded cheddar adds a savory richness to the egg bites while also contributing to their protein content.
- Onions & Green Onions: These add a burst of flavor and texture, complementing the other ingredients perfectly.
What You’ll Need
- 4 large eggs
- 1/2 cup cottage cheese
- 1/4 cup chopped spinach
- 1/4 cup diced onion
- 1 ½ cups shredded cheddar cheese
- 1/4 cup diced tomato
- 1/4 cup chopped green onion for garnish
- Crushed black pepper, to taste
Tips
- Cottage Cheese: Opt for full-fat cottage cheese for a creamier texture, but low-fat versions work as well.
- Fresh Spinach: You can substitute frozen spinach if fresh isn’t available. Just make sure to thaw and drain it well before adding it to the mixture.
- Silicone Molds: For best results, use silicone egg bite molds. These make it easy to remove the bites without sticking.
How to Make
- Prepare the Egg Mixture: Add the egg, cottage cheese, and shredded cheese to a blender and blend on high for 30 seconds.
- Fill the Molds: Fill egg molds with chopped spinach, diced onion, and tomato then, pour egg mixture into molds until the vegetables are covered.
- Cook in the Instant Pot: Place the molds on the trivet inside the Instant Pot with a cup of water. Cook on high pressure for 10 minutes, then natural release for 10 minutes.
- Cool & Serve: Let the egg bites cool slightly before removing from molds.\
Variations
- Add Veggies: Swap the spinach for kale, broccoli or add diced bell peppers for extra color and nutrition.
- Protein Boost: Add cooked, crumbled bacon or sausage for even more protein.
- Different Cheese: Try using feta or mozzarella instead of cheddar for a different flavor profile.
FAQs
- Can I use frozen spinach? Yes, just make sure it’s fully thawed and drained to avoid excess moisture.
- How long do these egg bites last? They can be stored in the fridge for up to 5 days.
How to Store and Reheat
- Storing: Once cooled, store the egg bites in an airtight container in the refrigerator for up to 5 days.
- Reheating: To reheat, microwave the egg bites for 20-30 seconds until warmed through. You can also reheat them in the oven at 350°F for about 5 minutes.
- Freezing: These egg bites freeze well. Freeze in a single layer on a baking sheet, then transfer to a zip-top bag once frozen. Reheat directly from frozen in the microwave for about 1 minute.
What to Serve With It
- Pair these egg bites with a side of fresh fruit, a whole grain toast, or a smoothie for a well-rounded meal.
- For a more filling option, serve with a side of avocado or a small salad.
Other Recipes
If you enjoyed these Spinach Tomato Egg Bites, you might also like these:
- Carrot Cake Energy Bites – these are another great grab and go breakfast or snack option.
- Tropical Green Smoothie – smoothies are a great way to fit in a nourishing breakfast.
- Salmon Deviled Eggs – Perfect for those who love a traditional egg breakfast.
For more recipes like this, check out our meal plans and get your free 3-day trial!
Instant Pot Spinach Tomato Egg Bites
These Instant Pot Spinach Tomato Egg Bites are a quick, high-protein breakfast option, perfect for busy mornings. Made with eggs, spinach, tomatoes, and cheddar cheese, they’re a delicious and nutritious grab-and-go meal.
Equipment
- Instant Pot
Ingredients
- 4 Eggs large
- 1/2 C Cottage Cheese
- 1/4 C Spinach chopped
- 1/4 C Onion diced
- 1 ½ C Shredded cheddar cheese
- 1/4 C Diced tomato
- Crushed black pepper to taste
- 1/4 C Chopped green onion for garnish
Instructions
Prep
- Chop spinach
- Dice onion and tomato
- Shred cheese
Make
- Add egg, cottage cheese, and shredded cheese to blender and blend on high for 30 seconds.
- Fill egg molds with chopped spinach, diced onion, and tomato.
- Pour egg mixture into molds until vegetables are covered.
- Pressure cook on high for 10 minutes.
- Allow pressure to naturally release for 10 minutes.
- Serve immediately or store in meal prep containers for up tp 5 days.
Video
Notes
Serving size will depend on size of bites – mixture can make up to 12 bites, each serving being 2 bites.
Nutrition Facts: Calories 107 Total Fat 7.6g, Saturated Fat 4.4g, Trans Fat 0.0g, Cholesterol 26mg, Sodium 194mg, Total Carbohydrates 3g, Dietary Fiber 0g, Total Sugars 1g, Protein 8g, Vitamin D 0mcg, Calcium 149mg, Iron 0mg, Potassium 18mg
