3-Ingredient Egg Bites with Cottage Cheese Pressure Cooker Recipe
Creamy and protein-packed egg bites made effortlessly in your pressure cooker with just a few simple ingredients. Perfect for breakfast or snacks any day of the week.
Equipment
- 1 Pressure cooker with trivet and sealing ring
- 1 Blender
- 1 12-cup muffin tin or silicone liners
Ingredients
Main Ingredients
- 9 large eggs
- ¾ cup cottage cheese full fat or low fat
- ½ teaspoon fine sea salt
- to taste Freshly ground black pepper
- ½ cup shredded cheese optional
- 1 cup chopped spinach optional
- ⅓ cup chopped fresh basil optional
- ½ cup cooked veggies like bell peppers or mushrooms, optional
Instructions
Instructions
- Crack all 9 eggs into the blender. Add the cottage cheese, sea salt, and a pinch of black pepper.
- Blend until the mixture is smooth and a bit frothy.
- If adding cheese, spinach, basil, or veggies, stir them in by hand after blending.
- Grease a 12-cup muffin tin or use silicone liners. Pour egg mix into each cup, about three-quarters full.
- Pour 1 cup of water in pressure cooker, set trivet inside, place muffin tin on top. Seal lid and set valve to sealing.
- Pressure cook on high for 10 minutes. Quick release, then let cool slightly before removing and serving.
Notes
These egg bites are great warm or cold, and store well for meal prep. Add your favorite mix-ins like cheese, veggies, or herbs to keep things fun and flavorful.