By Kelly Bogard

Summer is over. School is starting. And we all have to get back into a morning routine.

That includes a tasty, filling breakfast for our kiddos. But it still needs to be a quick meal. Because, let’s face it, we’re usually rushing in the mornings at my house.

Sounds like a breakfast for the Instant Pot, or your favorite pressure cooker.

For Egg Bites, you will need…EggBites
7 eggs
7 slices bacon
4 oz. cream cheese, softened
1 c. spinach, chopped
1/2 c. heavy cream
1/2 c. Swiss cheese
1 tbsp. parsley flakes
1 tsp. garlic powder
silicone egg molds (2-7 hole molds)

Pressure cookers are a time-saver! We cook everything from roast to these tasty eggs in ours and love it.

The first thing you want to do is get your bacon cooking. Cut the bacon in half, and cook it over medium heat. You want it cooked through, but not crispy. While the bacon is cooking, blend the all the remaining ingredients, except the bacon and spinach, together in a food processor until frothy.
EggBites

Quickly pulse in the chopped spinach. If you do it too long, you will end up with green eggs.
EggBites

Place a half slice of bacon in the bottom of each mold.
EggBites

Pour the egg mixture over the bacon in the molds. You want a little water in the bottom of the pot so the eggs will steam. About a 1/2 cup will do. Then place the egg molds in the cooker.
EggBites

Steam for 10 minutes and let the cooker depressurize naturally. They can be stored up to a week refrigerated.
EggBites

I like to make these and divide them into containers, so they can be popped in the microwave for about 30 seconds in the morning. Chock full of protein and vitamins to start your day right. It’s a great way to welcome school back into your routine. Good luck of the first days of classes and from all of us at Texas Table Top, enjoy!

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Egg Bites
EggBites
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Rating: 0
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Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
EggBites
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the bacon in half and cooking it over medium heat. You want it cooked through, but not crispy.
  2. Blend the all the ingredients, except the bacon and spinach, together in a food processor until frothy.
  3. Quickly pulse in the chopped spinach.
  4. Place a half slice of bacon in the bottom of each mold.
  5. Pour the egg mixture over the bacon in the molds.
  6. Add 1/2 cup water to the bottom of the cooker pot.
  7. Place the egg molds in the cooker.
  8. Steam for 10 minutes and let the cooker depressurize naturally.
  9. Store up to a week refrigerated.
  10. To reheat, microwave for about 30 seconds.
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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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