Egg White, Roasted Red Pepper, and Spinach Egg Bites


  • 6 large egg whites
  • ½ cup cottage cheese
  • ¼ cup cream cheese
  • ¼ teaspoon table salt
  • ¼ teaspoon black pepper
  • ¼ cup spinach (chopped)
  • 2 tablespoons roasted red pepper (well drained and chopped)
  • 2 green onions (chopped)


Add 1 cup of water to an Instant Pot and place the trivet inside. Lightly coat a silicone egg bite mold with cooking spray.

Process egg whites, cottage cheese, cream cheese, salt, and pepper in a blender on low until smooth, about 20 seconds.

Add spinach, red pepper, and green onions to egg mixture, and quickly pulse to combine. Evenly divide mixture among prepared cups.

Tightly cover silicone mold with aluminum foil coated with cooking spray. Carefully lower the mold into Instant Pot onto the trivet. Place lid on Instant Pot, and seal the vent. Set the Steam setting for 10 minutes. Once Instant Pot is warmed up, the timer will begin to count down.

When time is up, release pressure and let vent for 10 minutes. Transfer mold from Instant Pot to a wire cooling rack. Let cool in the mold about 3 minutes before serving.

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