I am constantly experimenting with egg bites in my kitchen. Whether it’s a new recipe or an old favorite, they are one of those things I cook pretty much every week. I make egg bites weekly due to how convenient they are to have on hand throughout a busy work week. Pop them into the microwave for 30 seconds and they become a healthy, quick breakfast or snack on the go. Whenever I go to Starbucks and order something to eat, it is always their egg white egg bites. Between their bagel balls and the egg bites, those are my two favorite items on their menu. The egg bites are so soft and creamy with an insanely delicious flavor. After much research on the internet, Pinterest and Facebook groups, I learned their secret ingredient was cottage cheese. Now this could be an internet myth, but I gave it a shot and boy did they taste identical! I am very happy with this recipe I put together because I really do believe they taste just like the Starbucks egg whites! 

Don’t have an Instant Pot? Looks like it’s time to purchase one, click this link below to get yours! This model below is the same one I use, it is the Duo 6 quart. It also comes in a mini size and a larger 8 quart size. Below I have links to the 6 or 8 quart models of the Duo. Here is also the link for my egg mold.

Ingredients:

• ½ cup cottage cheese

• ¼ plain greek yogurt

• ¾ cup parmesan cheese

• 6 egg whites

• 1 cup frozen spinach, thawed, drained and diced

• ½ cup roasted red peppers, patted dry and diced

This mixture will complete two egg molds. If you only have one, you can work in two batches.

Instructions:

1. Place all ingredients into a Vitamix or blender. Blend on high for 30 seconds to a minute.

2. Spray the egg molds then place a little spinach and red pepper in each one.

3. Pour the egg mixture about half way full into each mold. If there is more mixture leftover, then go back to top off each one while keeping the mixture evenly distributed. They shouldn’t be filled more than three quarters of the way. If you fill them to the top, they will expand and over fill once cooked. Cover the molds with their silicone lids or foil. Then stack and place on the Instant Pot trivet.

4. Pour two cups of water into the Instant Pot. Then carefully lower the trivet into the Instant Pot. Lock lid into place, and make sure the valve is turned to its sealing position.

5. Steam for 8 minutes, then naturally release for 10 minutes.

6. Quick release any remaining pressure, then remove lid.

7. Carefully remove the trivet and molds from the Instant Pot.

8. Let the molds cool for about 5 minutes. As they cool, the eggs will separate from the mold making them easier to remove.

9. Flip molds over onto a plate to pop out.

10. Serve immediately or store in the fridge. For later use, heat in microwave for 30 seconds.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade