Who loves a breakfast treat that can walk out the door with you?? We sure do. And since my family is always on the run, these Pop-And-Go Instant Pot Egg Bites are a super tasty hand-held egg snack that can go right along with them.
Using the sauté setting on your Instant Pot, add the butter. When the butter is sizzling, add the spinach and red peppers and saute for 1 minute; turn off the Instant Pot.
Spray both of the silicone egg bite molds with non-stick cooking spray, then spoon the prepared spinach/red pepper mixture into the bottom of each egg bite cup.
In a food processor, process the eggs, Gouda cheese, cottage cheese, heavy cream, onion powder and salt for about 30 seconds, or until smooth.
Pour the prepared egg mixture into each egg bite cup, filling each one about 2/3 full. Using a small spoon, mix the ingredients in each cup. Cover the egg bite mold very tightly with the silicone lid or aluminum foil. Stack both of the egg bite molds on top of each other, then place them on top of a foil or silicone sling.
Add 1 cup of water to the Instant pot; add trivet to the bottom of the pot. Using the foil or silicone sling, lift the filled egg bite molds, lowering them into the Instant Pot, placing them on top of the trivet.
When the timer sounds, perform a quick release to remove all pressure from the Instant Pot.
Use the sling to lift the egg bite mold from the Instant Pot. Remove the foil and let the egg bites stand for 5-10 minutes to cool a bit. Gently invert the molds onto a platter so the egg bites can slide out. Serve at once, or let the egg bites cool completely, then refrigerate and reheat as needed.
**If you are stacking 2 egg bite molds into the Instant Pot at once, add 1 minute to the cooking time.
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.