Go Back
+ servings
ZACMIMO22 Silicone Egg Bites Mold with food
Print Recipe
4.18 from 17 votes

Veggie Egg Bites

Prep Time10 mins
Pressure Cooking Time8 mins
Total Time18 mins
Course: Appetizers & Starters, Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: Affordable, Easy, Quick
Product: Electric Multi-Cooker, Electric Pressure Cooker
Cooking Method: Pressure Cooking
Food Group: Dairy, Eggs, Vegetables
Servings: 7
Calories: 123kcal


  • 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: 123kcal | Carbohydrates: 1g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 120mg | Sodium: 383mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 621IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 1mg