Southwest Egg Bites
These Tex-Mex Starbucks inspired egg bites are low carb and keto friendly made right at home in the Instant Pot. Add a bit of tomato, green peppers, and seasonings for the best egg bites in under 30 minutes.
- cooking spray
- 6 eggs
- ¼ cup milk or almond milk for keto
- ½ tsp chili powder
- ½ tsp cumin
- 1 roma tomato diced
- ½ cup cheddar cheese shredded
- salt and pepper to taste
- cilantro or parsley garnish, optional
Add all the ingredients in a large bowl except the fresh parsley, mix well to combine everything.
Lightly grease silicone mold with spray oil and pour the egg mixture evenly into each mold. Place the lid on top.
Add the trivet to the basket of the Instant Pot and add 1 cup of water.
Place the mold with the egg mixture on top of the trivet. You can add up to 3 silicone molds on top of each other.
Close the lid and put the valve on seal. Select manual high pressure, cook for 8 minutes. ( don’t forget that it will take about 20 minutes for the pressure to rise and start cooking). Once the time is up, release the pressure immediately.
Open the lid carefully and remove the mold, turn the mold over and press on each molds to remove the egg bites.
Garnish with chopped fresh cilantro or parsley.
Keep in the fridge for up to 3 days.
Freeze in air-tight zippered bags for up to 3 months.
Customize Your Ingredients
Serving: 3bites | Calories: 110kcal | Carbohydrates: 1g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 129mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg