Tex Mex Instant Pot Egg Bites
Easy Instant Pot Egg Bites only take 8 minutes to cook! This version is full of fresh Tex Mex flavor and is great for any meal of the day!
Servings: 14 egg bites
Calories: 42kcal
Ingredients
- non-stick cooking spray
- 6 large eggs
- ¼ cup lowfat milk
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 small Roma tomato diced
- ½ medium green bell pepper diced
- ¼ cup sliced scallions (green onion)
- ½ cup reduced-fat shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley or cilantro chopped for garnish (optional)
Instructions
- In a large bowl combine the eggs, milk, chili powder and cumin. Whisk together.
- Add the diced tomato, bell pepper, scallion, cheese, salt and pepper. Mix to combine.
- Lightly spray two 7-cavity silicone molds with nonstick cooking spray. Spoon the egg mixture evenly into the molds filling each cavity approximately ⅔'s full. Place the lids on top of the silicone molds.
- Place the trivet to the bottom of the Instant Pot and add 1 cup of water.
- Place the molds with the egg mixture on top of the trivet, stacking on each other.
- Seal the Instant Pot lid and put the pressure valve on SEAL. Select manual high pressure, cook for 8 minutes. When the cooking cycle is complete, manually release the pressure immediately.
- Open the lid carefully and remove the molds. Allow them to sit for 2 minutes, then turn the molds over and press on the bottom of each cavity to gently remove the egg bites.
- Garnish with chopped fresh parsley or cilantro. Serve with salsa or hot sauce if desired.
Notes
How to Store and Reheat
Store cooled egg bites in an airtight container for 3-4 days in the refrigerator. Reheat in the microwave.
How to Freeze Egg Bites
You can also freeze them for up to 3 months. Place the cooled egg bites on a baking sheet with space in between, place them in the freezer, after a few hours place the frozen bites in the plastic freezer Ziploc bag on a freezer-safe airtight container.
To reheat place them directly on the microwave for 1 to 2 minutes (monitor for doneness). This is a great recipe to make a big batch to have on hand.
Nutrition
Calories: 42kcal | Carbohydrates: 1g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 59mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg