These Instant Pot Egg White Bites are creamy and velvety little morsels that are packed with protein and perfect for busy mornings or meal planning!
Servings: 7egg bites
6 quart pressure cooker
¼cuplow fat cottage cheese
¼cupMonterey jack cheese, shreddedcheddar or Colby cheese
2tablespoonslow fat feta cheese
Prepare Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot liner and place the trivet inside.
Blend ingredients: Add the egg whites, cottage cheese, Monterey jack cheese, feta cheese, butter, corn starch, salt and hot sauce to a high speed blender and blend until smooth. Add the red pepper and green onion and pulse to distribute them in the mixture.
Fill the mold: Divide the egg mixture evenly into a silicone egg mold and cover loosely with foil. Set the mold onto the trivet. (If you do not have a silicone egg mold, divide the mixture between the two pint-sized mason jars and cover each jar with a piece of foil.)
Cook the egg bites: Place the lid on the Instant Pot and lock it into place. Make sure that the vent is in the SEALED position. Press the MANUAL button and adjust the timer to 10 minutes on HIGH pressure. The pot will take 10 minutes to come up to pressure. Once the egg bites have cooked and the timer goes off, allow the pressure to naturally release for 10 minutes. Release any remaining pressure by pressing the release valve.
Remove from pressure cooker: Using heat proof gloves, lift the silicone mold out of the Instant Pot with the handles of the trivet. Allow the egg bites to cool down for 10 minutes before serving.
How to store leftovers: Store leftovers in the fridge for up to 7 days in a covered container. To reheat, cook in the microwave on high heat for 30 second intervals until heated through.
To freeze, allow the egg white bites to cool completely before freezing in a freezer-safe container. They can be reheated directly from the freezer in the microwave for 1-2 minutes on high or until heated through.