SCD Recipe: Instant Pot Spinach-Onion-Parmesan Egg Bites

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Looking for something different to do with eggs? Have you always wanted to try those coffee shop egg bites?

This recipe is an easy way to make a tasty grab-n-go breakfast. I like using my Instant Pot to make egg bites (rather than baking) because steaming them gives them a light spongy texture.


For this recipe I use Friendship Farmer’s Cheese (purchased at Whole Foods). You can also use yogurt that has been dripped at least 24 hours, but it will have a slightly more sour flavor – like using sour cream. Farmer’s Cheese, in my opinion provides the best flavor and texture. You can make the bites without the Farmer’s Cheese or the yogurt, but the texture will be a little more firm and dry (if you do make with less eggs you will yield 1 – 2 less bites unless you add more eggs – typically 1 egg per bite with the addition of the Farmer’s Cheese).

Many Instant Pot recipes call for the egg bite mold (or ramekins) to be covered with aluminum foil. Though I have used it in the past, I prefer not to use aluminum foil for cooking and for the most part I don’t think it’s necessary for many of the recipes I have made in the Instant Pot.

I just used some parchment paper to cover the egg mold – it protects the water collected from the steaming process from dripping back into the eggs. The eggs will puff up quite a bit, but will deflate as they cool. If you want more perfectly shaped bites, don’t fill the molds all the way to the top. I don’t mind if they are mishaped and I wanted to them in one batch so I used all of my mixture to fill the molds to the top.

Instant Pot Spinach-Onion-Parmesan Egg Bites

Course Appetizer, Breakfast
Cuisine Keto, SCD
Keyword gluten free, grain free, Keto, scd diet, scd egg bites, scd instant pot, scd recipe
Prep Time 10 minutes
Cook Time 10 minutes
IP Natural Release Time 10 minutes
Total Time 30 minutes

Ingredients

Instructions

  1. Melt butter in a small frying pan

  2. Add chopped onions

  3. Sauté onions until they begin to soften and turns transluscent – 3 – 5 minutes

  4. Add chopped spinach

  5. Cook until onions and spinach are soft and cooked through – 2 – 3 minutes

  6. Remove from heat and set pan aside

  7. Place eggs, salt, pepper, and Farmer's Cheese in a blender or food processor

  8. Blend for 1 – 2 minutes unitl mixture is smooth

  9. Oil egg bite mold with melted coconut oil – don't skip this step, the eggs will stick to the mold

  10. Pour egg mixture so molds are no more than ¾ full – for more nicely shaped bites, fill about ⅔ full

  11. Lightly drop in spinach and onions until it is evenly distributed in each egg bite

  12. Top each cup with the grated Parmesan

  13. Add one cup of water to Instant Pot inner pot

  14. Place trivet in inner pot

  15. Gently place egg bite mold on top of trivet

  16. Place a cut piece (or purchse round) of parchment paper over egg bite mold

  17. Place Instant Pot lid on pot and make sure to set to sealing

  18. Select the Steam option and set for 10 minutes

  19. When egg bites are done cooking, allow to Natural Release for 10 minutes

  20. If pressure hasn't dropped, use the quick release valve

  21. Remove eggs from Instant Pot – they will be puffed up, but will deflate during cooling

  22. Cool in mold on wire rack for 5 – 10 minutes

  23. Remove bites from mold by loosening with a butter knife and then gently lifting them out (some molds come with a tool to do this)

  24. Serve immediately or store in refrigerator for up to four days

  25. To reheat: mircowave for 30 seconds or air fry one minute

Sherry Lipp

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