Low FODMAP Instant Pot Recipes: Veggie Egg Bites
These low FODMAP Instant Pot veggie egg bites are packed with protein and fiber and such a delicious and easy on-the-go breakfast.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine American
Pressure Cooker
Silicone egg mold
- 5 large eggs
- 1/4 cup milk (of choice)
- 1/4 cup zucchini (chopped)
- 1/2 cup spinach (chopped)
- 1/2 bell pepper (chopped - yellow or red)
- 1/3 cup crumbled feta
- 1 tsp dried thyme
- salt & pepper to taste
- oil or oil spray (to grease the molds)
Use a small amount of oil or nonstick cooking spray to grease a silicone egg mold.
Whisk together the eggs, milk, spices, and cheese. Fold in the vegetables.
Ladle 1/4 cup of the mixture into each of the impressions in the mold. Wipe off any drips.
Pour 1 cup of water into the Instant Pot or electric pressure cooker. Cover the mold with aluminum foil and carefully transfer the egg mold to the wire steam rack.
Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” program to 8 minutes.The pressure cooker will take about 10 minutes to come up to full pressure. When the timer goes off, let the pressure release naturally for 5 minutes, then quick release by moving the pressure release knob from “Sealing” to “Venting.” If this makes you nervous, use a wooden spoon in order to keep your distance.
Carefully remove the mold, using heat proof gloves/mit.
Serve warm or refrigerate for up to 3 days. To re-heat, place in the microwave for 30 seconds.
Keyword easy breakfast, Easy snack, Low FODMAP