Add the eggs, cottage cheese, grated cheese, yogurt, hot sauce if using, salt and pepper to a blender and blend about 2 minutes, until the egg mixture is light and fluffy.
Spray the egg bite mold with a low-calorie cooking spray. Divide the red bell pepper and spinach between the egg mold cups.
Divide the egg mixture between the mold cups, then wrap the silicone egg mold with foil or place the plastic lid on top of the mold. Do not completely secure the lid; just lay it on top of the mold.
Pour 1 cup of water into the Instant Pot inner liner and add the wire trivet. Carefully place the filled silicone mold on top of the trivet.
Secure the lid and make sure the valve is turned to the sealing position. Press the Steam button and adjust the time to 8 minutes.
Once cook time is complete, allow for a natural pressure release of 5 minutes, then perform a quick pressure release.
Carefully remove the mold from the Instant Pot and allow the egg bites to cool for a few minutes before turning out onto a wire cooling rack. Tip: put the wire cooling rack on top of the mold, then flip upside down and gently push each of the egg bites out of the mold onto the rack.
Video
Notes
The recipe gave me enough mixture for 9 egg bites (depending on the size of the mold), so I added the extra to another mold.
Please do remember to cover your egg bites with foil before cooking.
Double or triple this recipe to feed a crowd, or to use for meal prep (see more on this in the meal prep section below).
Adding hot sauce is purely optional, so skip this if making them for the kiddos (or anyone who doesn’t like heat).
Put the wire cooling rack on top of the mold, then invert and gently push each of the egg bites out onto the rack.
Storage - keep egg bites in an airtight container inside the fridge a week.
There are 3 WW Blue Plan SmartPoints in one serving of this.