Make a quick and delicious brunch appetizer or snack with your Instant Pot®.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 7 mini frittatas |
Ingredients
- 2 slices bacon, cut into 1/4-inch pieces
- 1 cup 1/4-inch-thick sliced button mushrooms (halved if mushrooms are very large)
- 1/2 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1/3 cup lightly packed chopped baby spinach
- 1/4 cup grated sharp Cheddar
- 5 large eggs
- 1/3 cup heavy cream
- Pinch freshly grated nutmeg
Instructions
- Add the bacon to the Instant Pot® and turn the pot on the high saute setting (See Cook’s Note). Cook the bacon, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Remove from the pot and set aside on a paper towel.
- Add the mushrooms to the pot along with the thyme leaves and a pinch of salt. Cook, stirring occasionally, until the mushrooms have reduced to half their size and are golden brown, 6 to 8 minutes. Remove the mushrooms from the pot and divide the mushrooms among the cups of a silicone egg bites mold. Divide the spinach among the cups, along with the bacon and cheese.
- Gently whisk the eggs together with the cream, nutmeg and 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well combined (gently to avoid creating foam). Pour the custard over the fillings in each of the cups.
- Wipe out excess bacon grease in the bottom of the pot. Add 1 cup water to the bottom of the pot. Place the egg cups on the rack and cover tightly with the silicone lid or foil. Lower into the pot using the rack handles and follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on low for 6 minutes.
- After the pressure cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer’s guide for quick release of the remaining pressure. Be careful of any remaining steam and unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini frittatas out of the pan. The frittatas can be eaten right away or stored in the trays in the refrigerator or freezer; reheat in the microwave for 30 seconds to 1 minute.
Nutrition Facts
| Serving Size | 1 of 7 servings |
| Calories | 132 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 155 mg |
| Sodium | 156 mg |
| Serving Size | 1 of 7 servings |
| Calories | 132 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 155 mg |
| Sodium | 156 mg |
Reviews
The recipe sounds delicious, the picture presented looks like baked in oven compared to end result in video showing no browning. Not as appetizing, but sure it should taste the same.
Two make for a great breakfast! I drizzle a little maple syrup into the egg mixture before pouring them into the sprayed silicone molds.
Very tasty! I’d make these again!
Easy and delish. Can’t wait to have the leftovers in the morning. Pro tip – spray the egg bites pan with Pam for easy removal.
Great meal prep. These come our soft and juicy, mot as dry as when you bake in muffin tins!
Really cute & tasty. You can substitute other things & they’ll still be great!
This is great for a weeknight. We absolutely love this!
These were amazing, I switched up some of the ingredients instead of using bacon are used sausage and Swiss cheese, I also caramelize some diced onions and threw those in. And a little bit of green pepper, diced.
This is a good solid IP recipe. You can mix and match what veggies or meats works for your family. They did turn out wonderful and I did take 1/2 to work and everyone loved them. I did use ham instead of bacon since I was out hey its still pork so I didnt alter the recipe that much. I will make again.
For those that complained about not having oven directions there are other recipes to use since this is an IP recipe!
I made these in 4 oz mason jars, turned out wonderful! This is great for meal prepping for the week. Family members on different schedules can pop these in the microwave for a nutritious bite of breakfast made with mom’s love. I didn’t have cream, so I used milk thickened with a scoop of ricotta, which worked nicely. Pressure cooking has a uniquely tender texture, but I’m sure oven baking would be nice as well.