Spinach & mushroom egg bites

Our favorite breakfast item to get at Starbucks are their egg bites! This is our version, with our favorite veggie combo of spinach and mushrooms. With the aid of an Instant Pot, these can be whipped up in 30 minutes!

Ingredients (makes 14 bites)

• 1 cup whole milk cottage cheese

• 1/2 cup shredded gruyere cheese

• 1/2 cup shredded cheddar cheese

• 8 eggs

• 1 cup fresh baby spinach

• 20 g dried mushrooms (optional, we used morel mushrooms)

• 1/4 tsp garlic salt

• 1/8 tsp ground black pepper

• 1 Tbsp olive oil

• 1/2 cup water

• Cooking oil spray

Kitchen Tools

• Food processor or blender

• Electric pressure cooker (i.e. Instant Pot)

• Silicone egg bite mold set (here is the link to our set! #notsponsored)

• Spice grinder (optional, if you are using dried mushrooms)

Instructions

1. Shred the cheddar and gruyere cheeses (1/2 cup of each is needed.)

2. In a spice grinder, powder the dried mushrooms. Pass through a sieve and set aside.

3. Roughly chop the spinach. In a small pot, heat the olive oil over medium heat. Add the spinach, garlic salt, and pepper. Sauté until wilted. Remove from heat and set aside.

4. In a food processor or blender, add the shredded cheese, cottage cheese, and eggs. Blend until completely combined and frothy. Transfer to a bowl.

5. Using a spatula, fold the cooked spinach and dried mushroom powder into the egg mixture.

6. Spray the cups of the molds with cooking oil. Evenly pour the egg mixture into the silicone molds. Snap the lids on.

7. Add 1/2 cup of water to the Instant Pot. Set Instant Pot pressure to "HIGH" and cook for 10 minutes.

8. After cooking for 10 minutes, let the pressure release naturally for another 10 minutes.

9. Vent any remaining pressure out manually by toggling the vent to open.

10. Pop the bites carefully out of the molds. Let cool for a few minutes before enjoying! Can be kept refrigerated for re-heating for 3-4 days.