Ingredients
6
6 servings
- •12 eggs
- •1 teaspoon granulated garlic
- •1.5 teaspoons salt, or to taste
- •1.5 teaspoons ground black pepper, or to taste
- •1 cup chopped spinach
- •0.75 cup shredded Muenster cheese
- •0.5 cup chopped onion
Instructions
- Beat eggs in a medium bowl until yellow and frothy. Add garlic, salt, and pepper.
- Toss spinach, Muenster cheese, and onion together in a small bowl. Divide evenly among the cavities of a silicone egg mold. Pour beaten eggs into each cavity, filling each 3/4 full. Cover mold with aluminum foil.
- Pour 1/2 cup water into a multi-functional pressure cooker, such as Instant Pot. Place egg mold inside. Close and lock the lid, sealing the vent. Select Steam function; set timer for 13 minutes.
- Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes.
Nutritional Facts
Per 6 servings
- Calories: 187
- Carbohydrate: 3g
- Fat: 13g
- Fiber: 1g
- Protein: 15g
- Sugar: 1g
Related Recipes
Egg Bites in the Instant Pot®
Egg Bites
Instant Pot® Spinach-Egg White Frittata
Instant Pot Egg Roll in a Bowl
Instant Pot Breakfast Casserole
Creamy One-Pot Spinach And Egg Breakfast
Simply Good Eggs
Instant Pot Onion Dip
Eggs Over Easy with Potato Hash
Perfect Scrambled Eggs
Fully Loaded Deviled Eggs
