Pressure-cooker Egg Bites

IMG_8453Rourke and I spend a lot of money on the Starbuck’s Red Pepper Gouda Egg White Bites.  (Say that five times fast!)

I thought to myself, “I can make those!”  Plus, I can change them up to fit what we like in them from time-to-time.

A couple of things I like about these:

  1. You can make a batch for meal prepping and freeze or refrigerate for later.
  2. They are a quick pop in the microwave for busy mornings.
  3. They are great for Lenten/meatless days.
  4. They are a great source of protein.

I made these with whole eggs, because I feel you waste the egg and the calorie difference is not that significant.  (Other whole egg vs. egg white facts here.)

These little babies have about 115 calories each.  I did use a scant amount of cream and butter, but they are way less greasy than their Starbuck’s counterpart.  I also added spinach to mine for a little more nutrients and color.

They are bigger and just plain delicious!

Here is what I did:IMG_8392I order this silicone egg bite contraption from Amazon.  It cost me $9.99.


It comes with a lid for storage and a booklet of other recipes.IMG_8399IMG_8411For the ingredients, I used 5 eggs, 1 cup grated Gouda, 1 red bell pepper (chopped), 1 cup of spinach (chopped), 1/2 cup non-fat Greek yogurt, and 1/4 cup heavy cream.  I used a little butter just to grease the insides of the silicone tray.IMG_8401IMG_8404IMG_8407First things first, I sautéed the pepper using a little non-stick cooking spray.  I added the spinach after the pepper was soft.  Stirring well, I turned off the heat to allow everything to cool.IMG_8420IMG_8421To the bowl of eggs, I added the yogurt and cream and 1/4 tsp. kosher salt and garlic powder and whisked well.IMG_8417I then added the cheese and the veggie mixture, stirring well.IMG_8423IMG_8424I then poured the mixture into the buttered, silicone tray, filling almost to the top.IMG_8419IMG_8425I covered the whole tray with a paper towel then foil, wrapping tightly.IMG_8427IMG_8428To the pressure cooker, I added the metal tray to the bottom of the pot and 1 cup of water.  I set the wrapped silicone tray gently over the metal tray.  I closed the cooker, turned the valve and set the pressure to cook for 8 minutes.IMG_8429IMG_8430IMG_8433IMG_8434After the steam was released after cooking for 8 minutes, I removed the tray and unwrapped the paper towel and foil.  I turned the silicone tray upside down on a board and gingerly pressed the egg bites out.IMG_8437IMG_8438IMG_8440These made 7 plus 4 more in another batch.  This would vary depending on size of eggs, etc.IMG_8454IMG_8459They will store for a week in the fridge and several months in the freezer.  But, I don’t know if they will last that long!!!!

(I might try these in a regular pot or crock pot at some point to see if the results are the same.  My prediction is they will but will take much longer.)


(makes approximately 11)

(time:  approximately 20 minutes)


5 whole eggs

1/2 cup non-fat, Greek yogurt

1/4 cup heavy cream

1 cup grated Gouda cheese

1 red bell pepper, chopped or minced

1 cup baby spinach, chopped

1/4 tsp. kosher salt

1/4 tsp. garlic powder

butter for greasing

non-stick spray for sautéing


Saute’ the pepper in non-stick spray until soft.  Add spinach and stir, taking off heat to cool.

To a bowl, add eggs, cream, yogurt, salt, and garlic powder.  Whisk until creamy.  Stir in cheese and veggies.

Butter insides of silicone tray.  Pour egg mixture into each cavity, filling almost to the top.  Cover with a paper towel.  Wrap in foil tightly.

To a pressure cooker, place metal trivet to the bottom and 1 cup of water.  Place silicone tray on top of trivet.  Close the cooker and turn the pressure valve.  Set the pressure cooker to cook for 8 minutes.  Release steam when done.

Take silicone tray out of cooker with a towel or mitt.  Unwrap tray and turn over onto a plate or board.  Gently push the bites out and repeat directions until all of the egg mixture is gone.IMG_8465Bon appetite!



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