Instant Pot Easy Egg Bites

 

1 tsp. salted butter or ghee, for greasing the pan

9 large eggs

½ C. shredded pepper Jack cheese (optional)

¾ tsp. garlic powder

¾ tsp. fine sea salt

¼ tsp. ground black pepper

1½ C. chopped baby spinach

½ C. diced seeded red bell pepper

 

Preheat the oven to 400°F. Grease a 12-C. muffin pan. Combine the eggs, cheese, garlic powder, sea salt, and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also thoroughly whisk the mixture in a large bowl if you do not have a blender. Evenly distribute the spinach and bell pepper among the muffin C.. Pour the egg mixture over the spinach and pepper, filling each C. three-fourths full. Bake for 16 to 18 minutes, until the eggs set up and are cooked through. Transfer to a wire rack and cool for 5 minutes. Run a butter knife around the edge of each C. and pop out the egg bites. Serve warm. Note: Store the bites in the freezer in an airtight container or freezer zip-top plastic bag for up to 2 months. Reheat in the microwave for 30 to 60 seconds.