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Low FODMAP Instant Pot Veggie Egg Bites

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.
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Course: Breakfast
Cuisine: American
Keyword: easy breakfast, Easy snack, Low FODMAP
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3

Equipment

  • Pressure Cooker
  • Silicone egg mold

Ingredients

  • 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)

Instructions

  • 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.