Instant Pot Greek Egg Bites with Feta & Peppers
Instant Pot Egg Bites are velvety smooth, light and creamy. Feta cheese, oregano and red pepper give these Starbucks inspired Egg Bites a Greek flair.
Prep Time4 mins
Cook Time5 mins
Pressure Release5 mins
Total Time12 mins
Servings: 7 pieces
Very lightly use extra virgin olive oil to grease egg bite tray.
Add eggs, cottage cheese, Monterey Jack, feta, salt, pepper, oregano and hot sauce to blender and blend until frothy.
Add chopped bell pepper and scallions and pulse for a second, just to combine.
Pour egg mixture evenly among egg bite tray. Place silicone lid on top of egg bite tray. If you don't have a fitted top, cover tightly with foil.
Place 1.5 cups of water into cooking pot and place a trivet on top. [If you have these cool egg bite trays, you won't need a trivet or sling and you can place the egg bite tray(s) directly into the cooking pot without issue!!!] Lower egg bite tray into cooking pot. If your egg bite tray does not have an attached trivet, lower trivetless egg bite tray on top of metal trivet.
Lock on lid and close pressure valve. Cook at high pressure for 5 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
Remove lid and serve right away with a dash of hot sauce, if desired.
I strongly suggest getting these egg bite trays, as they have an attached trivet and handle, which makes life easier. Plus the silicone lid fits on the egg bite tray nicely and if you have a recipe which needs to rise, the silicone lid will stretch and allow for rising.
If using the Hatrigo Egg Bite Molds, subtract one minute cook time.
Calories: 104kcal | Carbohydrates: 1g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 366mg | Potassium: 88mg | Fiber: 0g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 11mg | Calcium: 118mg | Iron: 0.7mg