Servings: 7 egg bites 1x
Ingredients
- 5 eggs
- 4oz dairy free cream cheese (I recommend Kite Hill brand, but Violife works as well)
- 1/2 cup dairy free cheese (or same amount of other mix in)
- 1/2 cup fresh chopped spinach (or same amount of other mix in)
- Optional: If using Violife cream cheese I recommend adding a 1/2 tsp of salt to your egg and cheese mixture
Instructions
Instant Pot Instructions
- Blend eggs, dairy free cream cheese, and salt (if using violife cream cheese) in a high speed blender until thoroughly combined – be sure the cream cheese is fully mixed in
- Take a metal trivet (mine came with the egg bite mold) and place the silicone egg bite mold on the trivet
- Spray the egg bite mold with oil so that the bites do not stick
- Place your shredded cheese and chopped spinach or other mixins into each egg cup
- Pour the egg mixture evenly into all 7 egg cups on top of the mixins
- Pour 1 cup of water into the instant pot and slowly lower the filled egg bites into the instant pot on the trivet
- Close the Instant Pot lid and set the release valve to sealing
- Set the Instant Pot on steam for 10 minutes
- The Instant Pot will come to pressure and then steam for 10 minutes
- Once this is done immediately manually release the pressure and remove the lid
- Allow the egg bites to cool down for at least 5 minutes before remoting from the Instant Pot
- Once the egg bites have cooled, remove them from the molds and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days
Stovetop Instructions
- Blend eggs, dairy free cream cheese, and salt (if using violife cream cheese) in a high speed blender until thoroughly combined – be sure the cream cheese is fully mixed in
- Take a metal trivet (mine came with the egg bite mold) and place the silicone egg bite mold on the trivet
- Spray the egg bite mold with oil so that the bites do not stick
- Place shredded cheese and chopped spinach or other mixins into each egg cup
- Pour the egg mixture evenly into all 7 egg cups on top of the mixins
- Pour 2 cups of water into a large stock pot or dutch oven and slowly lower the filled egg bites into the pot on the trivet
- Turn the stove heat to high and bring the water to a boil – this will take about 3 minutes
- Cover the pot and reduce the heat to medium-low and allow the egg bites to steam for 12 minutes
- Remove the lid and move the pot off the heat
- Once the egg bites have cooled, remove them from the molds and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days
Notes
*** Nutrition facts are an estimate. If you need exact measurements please do your own calculation
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.