Instant Pot Egg Bites Two Ways (Whole30, Paleo, Keto)
These Instant Pot egg bites are the perfect make ahead breakfast! They are so quick and easy to make, and you can chose from two different fillings, classic American or a herby and fragrant Mediterranean style. These guys are Whole30, paleo, keto, low carb, and...wait for it...freezer friendly!!
Combine the eggs, nut milk, and salt in a large bowl. Whisk until well combined. Alternatively, combine all ingredients in a blender and blend for 30 seconds.
To make American style: heat a 10” skillet over medium high heat. Add the bacon and cook until the fat has rendered and the bacon is crisp, 7-8 minutes. Remove bacon using a slotted spoon and set onto a paper-towel lined plate to drain. Pour out all but 1 tbsp bacon fat from the skillet. Add the frozen spinach to the skillet; saute until the spinach is defrosted and the pan is dry.
To make Mediterranean style: heat a 10” skillet over medium high heat. Add the mushrooms and cook until their liquids have been released, the mushrooms are golden brown, and the pan is dry. Add the roasted red peppers, garlic, and oregano. Saute 1 minute. Remove from heat, and stir in the fresh basil.
Spray a silicone egg tray with olive or coconut oil cooking spray. Divide half the toppings between six of the molds, then pour the whisked eggs over the toppings until the molds are about 4/5 full - be careful not to overfill. Cover the silicone tray with foil.
Pour one cup water into the Instant Pot, then place the trivet inside. Place the silicone egg tray into the pot, secure the lid, and ensure the pressure valve is set to sealing. Program the Instant Pot to High Pressure for 8 minutes, then allow for a 5 minute natural pressure release. Release any remaining pressure manually until the float valve drops, then remove the lid. Protect your hands with oven mitts, then carefully remove the egg tray using the trivet handles. Remove the foil, invert the silicone tray over a plate, and gently squeeze each mold to release the egg bites.
Repeat steps 4 and 5 with the second half of the toppings and remaining whisked eggs.
Whisk the eggs vigorously so that they are well combined and no visible egg whites remain to ensure a creamy custard-like consistency after cooking. You can blend in a blender on high for 30 seconds if you prefer not to whisk by hand.
Fill the molds about 4/5 full - they'll expand under pressure and you need to give them room to do so.
Don't stack the silicone trays, or the trays underneath will not have room for expansion. For best results cook in single batches.
Be sure to allow for a 5-minute natural pressure release to allow the eggs to fully set.
In the silicone tray: cool 10 minutes, cover with plastic wrap, and store in the fridge for up to 5 days.
In an airtight container: cool 10 minutes, stack in layers separated by parchment paper, and store for up to 5 days.
In the freezer: cool 10 minutes, place into a ziplock bag, gently squeeze out excess air (to prevent freezer burn), and place in the freezer for up to 2 months.
From the fridge, reheat in the microwave for 30 seconds.
From the freezer, place on the defrost setting for 1 minute, then on high for 45-60 seconds longer.
Nutritional information reflects the Egg Bites Base recipe ONLY.
American Style Eggs: 186 calories / 13 g fat / 2 g carb / 15 g protein
Mediterranean Style Eggs: 201 calories / 13 g fat / 5 g carb / 14 g protein