Thoroughly grease the muffin mold with coconut oil, ghee, or cooking spray.
Chop and cook the bacon over medium heat until cooked through. Remove to a paper towel.
Add eggs and milk to a blender or food processor. Blend for 1 minute.
Add the broccoli and spices and pulse the blender a few times to break it up without fully blending.
Add spinach, any other veggies, and bacon to the egg molds. Pour the egg/milk mixture up to the top of each mold.
Pour 1 cup of water into the Instant Pot. Carefully place the mold on top of the trivet and lower it into the Instant Pot.
Secure the lid, and make sure the nozzle is set to "sealing". Press steam>8 minutes.
Once the Instant Pot shuts off, allow it to vent naturally for 10 minutes and then do a quick release to let out any pressure that may remain.
Carefully remove the trivet and let the eggs cool for a few minutes in the mold before removing.
Allow to fully cool before storing in an air-tight container in the fridge. Warm egg bites will "sweat" as they cool and create condensation, causing them to get gooey. I highly recommend using cooking spray on the silicone mold. To make in the oven: Follow steps 1-5 in the recipe card, but cover the egg molds tightly in foil. Place the mold into a 9x13 pan and carefully pour water about three-fourths of the way up the side of the molds. Bake at 300 for 45 minutes. Remove the foil and check to see if the eggs are solid. If not, bake uncovered until there is no jiggle in the egg molds.No egg molds: heavily spray 4 oz mason jars with cooking spray before filling with the egg mixture. Cook with foil tightly pressed over the top of each jar.
Instant Pot Egg Bites
Amount Per Serving (1 g)
Calories 70Calories from Fat 45
% Daily Value*
Saturated Fat 1g6%
Vitamin A 275IU6%
Vitamin C 3.2mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Instant Pot Egg Bites - https://www.sustainablecooks.com/egg-bites/