Recipe Of The Week 8/11: Instant-Pot Egg Bites

Makes 7 Servings

Ingredients:

• 7 large eggs
• 2⁄3 cup low-fat cottage cheese, Good Culture
• 1⁄2 cup freshly grated cheese, such as Monterey Jack cheese or cheddar
• 3 dashes hot sauce
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon kosher salt
• 1⁄4 cup roasted red pepper, dried well and finely diced
• 1⁄4 cup cooked chopped spinach, drained well (could use frozen spinach, thawed and drained)
• Nonstick cooking spray

Directions:

• Add 1 cup of water to the base of the Instant Pot. Set the trivet inside. Lightly spray the inside of the silicone molds and set aside.
• Add the eggs, cottage cheese, cheese, hot sauce, onion powder, and salt to the blender. Cover and blend on high until smooth.
• Pour the egg mixture into the molds, filling up about 2⁄3 of the way. Add the roasted bell pepper and the spinach to the cups and gently stir to evenly disperse the ingredients. Use the silicone lids to cover the molds. Stack the
  molds on top of the trivet and carefully transfer to the instant pot.
• Place the lid on the Instant Pot and lock it in place. Be sure the vent is in the sealed position. Pressure cook on high for 10 minutes, then allow the machine to naturally release for 10 minutes. Release any remaining pressure using the valve.
• Use oven mitts or a kitchen towel to carefully lift the trivet with the molds out of the instant pot. Let cool for 10 minutes before unmolding the egg bites. Use an offset spatula to loosen the egg bites from the sides of the
  silicone molds.
• Enjoy warm or cool them, then store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the air fryer.

Meal Plan Check Boxes:

1.5 Proteins
1 Fat

Nutritional Facts: 2 egg bites, Calories: 115 kcal, Carbohydrates: 2 g, Protein: 10.5 g, Fat: 7.5 g

Adapted From: https://www.skinnytaste.com/instant-pot-egg-bites/#recipe