How to Make Budget Veggie Egg Bites with Shredded Carrots & Zucchini
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Whisk eggs, milk, salt, pepper, and parsley in a bowl. Stir in zucchini, carrot, and cheese.
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Spray silicone egg bite molds with cooking spray. Fill each cavity evenly with mixture.
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Add 1 cup water to Instant Pot and place trivet inside. Set filled mold on trivet.
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Seal lid and cook on Manual/High Pressure for 8 minutes.
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Let pressure release naturally for 5 minutes, then quick release.
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Cool slightly before removing and serving.
Pro Tips for Perfect Budget Veggie Egg Bites with Shredded Carrots & Zucchini
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Budget Veggie Egg Bites with Shredded Carrots & Zucchini?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Budget Veggie Egg Bites with Shredded Carrots & Zucchini?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.