I have the worst sweet tooth in the morning. My go-to breakfast is usually something sugar-based such as a donut, coffee cake, muffin, waffles, french toast…..yum! There are also times that savory is the way I want to start my day and my weakness is egg-bites. At almost five bucks a pop for this on-the-go breakfast, I don’t indulge very often. Then I realized I could make these at home…
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My children can attest to the fact I do not cook often. I try, don’t get me wrong. I love using my Marley Spoon meal boxes at least once a month. And I have mastered the Instant Pot and use it for more than just for rice. But the easier the prep, the more likely I am to participate in the preparation. Which is why these egg bites have found a place in my cookbook! (Yes, I do own one of those!)
Since I do not like to cook with silicone and not big on plastic, I couldn’t see myself using the silicone baking molds I saw online. While I have made “egg muffins” before in the oven, but those took time and honestly, too lazy to wait that long.
Then, on one of my many amazon scrolls I came across this beauty – the perfect molds for my egg bites using my Instant Pot!
This was perfect and I was eager to use it once it arrived. While I would love to prepare my favorite egg bites from my favorite coffee shop – I thought I would start with the ingredients I had on hand. Here is what you need for quick easy veggie egg bites:
- Seven Eggs (Yep, I basically use one for each mold)
- Shredded Cheddar Cheese
- Mushrooms and Spinach
- Pat of butter
- Splash of milk
Did I mention that I don’t cook as much as most do? This is why this recipe has no measurements (except for the seven eggs I did count). I was winging it – and thankfully this time it all turned out perfectly! I chopped up the mushrooms and spinach to bit size before I sauteed them in butter. Then I added the egg mix to the molds, followed by the veggies then the cheese.
I did prep the molds with a spritz of olive oil spray and removing the bites from the molds was a breeze. You could also line the molds with a dab of butter if you prefer.
Here were the steps I took for these yummy bites!
- Beat seven eggs with a splash of milk
- Melt a pat of butter in a pan and sauté the bite-sized chopped mushrooms and spinach until lightly browned and wilted. Cool lightly
- Divide egg mixture to all seven egg bit molds.
- Add about 1 tablespoon of mushroom/spinach mix to each egg bite, pushing slightly below the surface.
- Add 1/2 to 1 tablespoon of cheese to egg bite as well.
- Place molds in the pan and cover tightly with foil.
- Place trivet rack in Instant Pot. Add 1 cup of water, then place
panwith molds on top.
- Set on manual high for 8 minutes; you can then do
quickrelease or wait a bit with natural release. They turn out great either way!
- Remove carefully and let cool slightly. I do use a small spatula or butter knife to loosen up the edges. You can remove them from the pan while warm just wear oven mitts as the molds are quite warm!
You can easily make these ahead of time. I prep on Sunday and enjoy 1-2 each morning during the week. Warm them up quickly in the microwave for 15-30 seconds. They also can be frozen and reheated as well, maybe a minute or so in the microwave! Enjoy!