Spinach Gruyere Instant Pot Egg Bites

Spinach Gruyere Instant Pot Egg Bites
  • 20M Total Time

  • 15M Prep Time

  • 6 Ingredients

  • 2 Servings

Egg bites are a popular grab-and-go snack or part of breakfast. Plus, they’re perfect for adults and kids alike! These Spinach Gruyere Egg Bites are made in the Instant Pot for a light and fluffy texture.


This recipe was developed for the Egg Nutrition Center by Egg Enthusiast Kelli Shallal, MPH, RD

Kelli Shallal, MPH, RD


  1. Heat skillet to medium and add cooking spray. Once hot, add spinach and saute until just wilted, about 2-3 minutes.

  2. Add all remaining ingredients to a blender, and blend for 15-30 seconds, until smooth.

  3. Grease an Instant Pot Muffin Mold and evenly distribute, spinach, followed by the egg mixture among them.

  4. Cover mold with aluminum foil and place on the Instant Pot metal trivet. Add 1 cup of water to the Instant Pot basin, and place the trivet (with the mold) in the basin.

  5. Set the Instant Pot to sealing and press steam for 10 minutes.

  6. Let Instant Pot naturally release for 10 minutes, then manually release. Once the safety valve has dropped, take the lid off and carefully remove the mold. It will be hot – use a dish towel or oven-safe mitten to protect your hands.

  7. Carefully remove the foil, and let cool for 10 minutes prior to eating. Enjoy while hot or store for future snacks and meals.

  8. Once fully cooled, store in the fridge for 3-5 days or freeze for up to 3 months.

    To reheat from the fridge, place in the microwave for 30 seconds. If reheating from the freezer (do not thaw first), wrap bites in a paper towel and then heat in the microwave for 1-2 minutes.


  • 1/2 cup shredded gruyere cheese
  • 4 large eggs
  • 1/2 cup cottage cheese
  • 1.5 cups spinach
  • 1/4 tsp. salt
  • 20 drops Tobasco (optional)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.