Veggie Egg Bites

Silicone Egg Bites Mold with food

Veggie Egg Bites

4.22 from 19 votes
Prep Time 10 minutes
Pressure Cooking Time 8 minutes
Total Time 18 minutes
Course Appetizers & Starters, Breakfast
Cuisine American
Diet Gluten Free, Vegetarian
Servings 7
Calories 123 kcal


  • 4 eggs large
  • 1 cup mozzarella cheese shredded
  • ¼ cup heavy cream
  • ½ cup fresh spinach
  • ¼ cup fire-roasted red peppers diced
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ tablespoon butter
  • non-stick cooking spray


  • Chop the spinach. Add a 1/2 tablespoon of butter to the pot. When hot, add spinach and red peppers, sauté for 1 minute. Once done, set aside.
  • Whisk the eggs, cheese, heavy cream, onion powder, pepper, and salt in a bowl until combined.
  • Lightly spray silicone egg bite mold with non-stick cooking spray and spoon red pepper and spinach mixture into each cup.
  • Pour egg batter into each egg bite cup about 3/4 full. When all are full, use a spoon to mix the batter with the spinach and red peppers a little more.
  • Add 1 cup of water to the cleaned electric cooker pot, cover egg bite mold with the silicone lid, place on a trivet, and lower into pot. Close and lock the lid, set to high pressure for 8 minutes. When cooking is complete, let it naturally release for 10 minutes, then quick release the rest.
  • Carefully remove egg bite mold from the pot and remove the silicone lid. Let stand uncovered for 5-8 minutes to cool before removing from the mold and serving.


Calories: 123kcalCarbohydrates: 1gProtein: 7gFat: 10gSaturated Fat: 5gCholesterol: 120mgSodium: 383mgPotassium: 72mgFiber: 1gSugar: 1gVitamin A: 621IUVitamin C: 3mgCalcium: 105mgIron: 1mg
Food Group Dairy, Eggs, Vegetables
Keyword Affordable, Easy, Quick
Cooking Method Pressure Cooking
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