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Instant Pot Easy Egg Bites<\/p>\nInstant Pot Easy Egg Bites<\/p>\n
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1 tsp. salted butter or ghee, for greasing the pan<\/p>\n
9 large eggs<\/p>\n
\u00c2\u00bd C. shredded pepper Jack cheese (optional)<\/p>\n
\u00c2\u00be tsp. garlic powder<\/p>\n
\u00c2\u00be tsp. fine sea salt<\/p>\n
\u00c2\u00bc tsp. ground black pepper<\/p>\n
1\u00c2\u00bd C. chopped baby spinach<\/p>\n
\u00c2\u00bd C. diced seeded red bell pepper<\/p>\n
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Preheat the oven to 400\u00c2\u00b0F. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Easy Egg Bites 1 tsp. salted butter or ghee, for greasing the pan 9 large eggs \u00c2\u00bd C. shredded pepper Jack cheese (optional) \u00c2\u00be tsp. garlic powder \u00c2\u00be tsp. fine sea salt \u00c2\u00bc tsp. ground black pepper 1\u00c2\u00bd C. chopped baby spinach \u00c2\u00bd C. diced seeded red bell pepper Preheat the oven to 400\u00c2\u00b0F. Grease a 12-C. muffin pan. Combine the eggs, cheese, garlic powder, sea salt, and black pepper in a high-powered blender. Blend on…<\/p>\n