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Special Spinach, Onion and Cheese Breakfast Bites

Course Breakfast
Servings 7

Ingredients

  • 10 oz. fresh baby spinach cooked
  • 1 ea roma tomato diced
  • 4 ea eggs large
  • 4 ea egg whites
  • 1 ea medium Vidalia onion diced
  • 2 tbsp fresh parsley finely chopped
  • 2 tbsp chia seeds
  • 1/4 tsp salt
  • 1/4 tsp white pepper finely ground

Instructions

  1. Place 1 cup water into Instant Pot, followed by the trivet that came with your pot.

  2. Add all ingredients to blender, and blend until smooth (about 15 seconds)

  3. Divide mixture evenly into the 7 pods of the mold

  4. Cover with foil, then place gently into Instant Pot

  5. Select "Steam" and set time to 8 minutes.

  6. After steam cycle has completed, let pressure release naturally for 10 minutes, then quick release.

  7. Carefully remove from Instant Pot and let cool for a couple minutes before eating.

Recipe Notes

Egg bites can be stored in the refrigerator for up to 1 week.  They can also be stored in the freezer to keep longer.  To reheat from frozen, pop an egg bite into a microwave for 30 seconds at full power.