Mushroom-Spinach-Gruyere Egg Bites

These are a copycat of Starbucks egg bites and they do require some special equipment with a food processor (or blender) and an Instant Pot with a silicone egg mold. But every time I make these I look forward to the tasty protein-packed breakfast waiting for me when I wake up. They are deliciously smooth and surprisingly packed with flavor from the cheese, mushrooms, and sauteed spinach-kale mix. I add a dash of garlic salt for a little extra flavor and you'll be surprised how you wouldn't even know there's cottage cheese in these!

Ingredients:

5 eggs

1/2 cup Cottage Cheese

1/2 cup Swiss-Gruyere shredded cheese

2 TBS Butter, divided

1/4 cup Mushrooms, sautéed

1/2 cup baby Spinach-Kale, sautéed

1/2 tsp salt

1/2 tsp pepper

Dash of Garlic Salt

Directions:

1. Dice the mushrooms to 1/4 inch squares & sauté in 1TBS Butter

2. When mushrooms are cooked, remove from pan and add remaining 1 TBS Butter and sauté the Spinach-Kale mix until jus wilted

3. Add Eggs, Cottage Cheese, Swiss-Gruyere mix, salt, pepper, and a dash of garlic salt to the Blender/Food Processor and pulse on low until blended

4. Prepare your Instant Pot with 1 cup Water in bottom

5. Spray your silicone egg bite mold with cooking spray, then fill each mold with a tsp of sautéed Mushrooms, a tsp of sautéed Spinach-Kale, then spoon egg mixture over mushrooms

6. Lower filled egg mold into the instant pot using a wire riser with handles, then lock the lid, set the lever to Sealing, and Pressure Cook on Low Pressure for 8 minutes (it will take about 10 mins for the pressure cooker to seal)

7. When 8 mins cooking time has elapsed, leave the pressure cooker alone to do a 5 min natural release. When 5 mins have elapsed, do a manual pressure release (careful not to steam yourself!)

8. Egg bites will deflate slightly upon cooling and can be reheated in the microwave for 10-20 seconds (they will keep in the fridge for 4 days)