Description
These cheesy, jalapeno Instant Pot egg bites are perfect for weekday breakfast or as lunchbox additions. This recipe is grain-free, gluten-free, low-carb and keto-friendly.
Ingredients
Scale
6 large eggs
½ cup (115 g) full-fat cottage cheese
½ cup (60 g) Mexican-blend shredded cheese
1 jalapeño pepper, minced
1 green onion, minced
1 cup (237 ml) water
Instructions
- In a high-powered blender, blend together all the ingredients except the water. You could also do this by hand in a mixing bowl.
- Pour the water into the Instant Pot and insert the steam trivet. Evenly divide the egg mixture among thewells of a six-bite egg mold. Carefully lower the mold onto the trivet.
- Secure the lid with the steam vent in the sealed position. Press steam and immediately adjust the timer to 10 minutes. Check that the display light is beneath high pressure.
- Once the timer sounds, allow the pressure to release naturally for 10 minutes, then quick release the pressure and carefully remove the lid.
- Carefully remove the eggs from themolds and serve immediately.
Nutrition
- Serving Size: 2 egg bites
- Calories: 256
- Sugar: 2.4 g
- Sodium: 546.8 mg
- Fat: 15.8 g
- Saturated Fat: 6.9 g
- Carbohydrates: 3.1 g
- Fiber: 0.3 g
- Protein: 23.9 g
- Cholesterol: 393.1 mg