Bacon and Spinach Egg Bites

These Bacon and Spinach Egg Bites are easy to make for a tasty breakfast, lunch, or cocktail bite.

Prep Time15

Cook Time12

Total Time27

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 87kcal

Preheat the oven to 350. Grease the cups of a 24-cup mini-muffin pan.
In a large skillet, cook the bacon and the onion until the bacon is crisp and the onion is clear. Season with the herbes de provence and salt and pepper to taste. Fold in the spinach until wilted. Allow to cool slightly.
¼ lb bacon, ¼ onion, 1 teaspoon herbes de provence, salt, black pepper, ½ cup baby spinach
In a large mixing bowl combine the eggs and cottage cheese, using an immersion blender to blend until smooth. Alternatively, you can use a blender.
6 egg, ¾ cup cottage cheese
Add the bacon mixture and cheddar cheese to the egg mixture and stir to combine. Divide among muffin cups evenly.
½ cup cheddar cheese (shredded)
Bake for 10 to 12 minutes until the frittata bites are golden and puffy and set in the center. Serve immediately.

Grease two egg bite pans with nonstick cooking spray. Pour 1 cup water into the pressure cooker insert.
In a large skillet, cook the bacon and the onion until the bacon is crisp and the onion is clear. Season with the herbes de provence and salt and pepper to taste. Fold in the spinach until wilted. Allow to cool slightly.
¼ lb bacon, ¼ onion, 1 teaspoon herbes de provence, salt, black pepper, ½ cup baby spinach
In a large mixing bowl combine the eggs and cottage cheese, using an immersion blender to blend until smooth. Alternatively, you can use a blender.
6 egg, ¾ cup cottage cheese
Add the bacon mixture and cheddar cheese to the egg mixture and stir to combine. Divide this mixture evenly among the openings in the egg bite pans. Cover each pan with a round of parchment and attach the silicone lid.
½ cup cheddar cheese (shredded)
Place one pan on the bottom trivet and lower it into the pot with the water. Place the second pan on the top trivet and place it in the pot.
Close the lid and seal the pressure valve. Set your pressure cooker for 10 minutes high pressure. Allow for a 5 minute natural pressure release before releasing any leftover pressure and removing the lid.
Allow the bites to cool for 2 minutes before removing from the pan.

Leftovers can be stored in the fridge for up to 4 days.