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<\/p>\nInstant Pot Egg Bites<\/p>\n
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6 eggs<\/p>\n
1 c cheese shredded<\/p>\n
1 shallot diced or 2 T. diced onion<\/p>\n
1\/3 c spinach fresh, diced<\/p>\n
1\/2 c bell pepper diced, any colors<\/p>\n
1\/4 tsp salt<\/p>\n
1\/4 tsp oregano<\/p>\n
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On the stovetop in a pan, med. heat, add shallot\/onion, diced fresh spinach, and diced bell pepper, cook for about 2 minutes just until moisture is cooked out. Scramble 6 eggs in a bowl, add vegetables you cooked briefly on the stovetop. Add cup of shredded cheese, any hard cheese works, we use swiss.<\/p>\n
Add salt and oregano if desired, whisk all ingredients together with a fork. Spoon or put mixture into a measuring cup and pour egg into egg bite mold. Will fill all 8 spots evenly, just below rim. Cover egg mold with foil. Add 1 1\/2 c water into your pressure cooker. Put egg mold on to a trivet with handles and lower down into pot. Close lid and steam valve and set on pressure high for 8 minutes. Allow to naturally release steam for 4 minutes, let out rest of steam and lift trivet with egg mold out. Remove foil and pop egg bites out of mold and on to a plate. Serve and eat immediately for best taste!<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Egg Bites 6 eggs 1 c cheese shredded 1 shallot diced or 2 T. diced onion 1\/3 c spinach fresh, diced 1\/2 c bell pepper diced, any colors 1\/4 tsp salt 1\/4 tsp oregano On the stovetop in a pan, med. heat, add shallot\/onion, diced fresh spinach, and diced bell pepper, cook for about 2 minutes just until moisture is cooked out. Scramble 6 eggs in a bowl, add vegetables you cooked briefly on the stovetop. Add…<\/p>\n