California Avocado Egg Bites

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Nutritional Highlights (per serving)

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22 g
Total Fat
12 g
Total Carbs
15 g
200 mg

Instant Pot® avocado egg bites are a fantastic way to start your day. Not only are they easy to make and delicious, they’re also protein-packed and full of avocado, spinach, and chilies to help you reach your 5-a-day. This recipe is easily doubled, and the egg bites keep well in the fridge for 5 days and can even be frozen, so these are great for meal prep! If you can’t find fresh Hatch chilies, you can substitute with an equal amount of Anaheim chiles or even 1 4 oz. can of rinsed and drained Hatch chilies. This recipe uses a silicone egg bite mold.


Serves: 3
  large Hatch chiles*
1 1/2  cups  spinach
1/3  cup  cottage cheese
1/3  cup  shredded cheese
Tbsp.  cilantro, optional
  scallion, diced
1/4  tsp.  salt
1/4  tsp.  pepper
  ripe but firm, fresh California Avocado, quartered, seeded, peeled and cut into small chunks
  Cooking spray

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Spray your silicone molds with cooking spray. Place a trivet in the bottom of your Instant Pot® and add one cup of cold water.
  2. Place chilies under a broiler, turning every few minutes until they are lightly charred on all sides. Then place in a bowl covered tightly with plastic wrap and set aside.
  3. Place spinach in a microwave-safe bowl with 1 tablespoon water and cover tightly. Microwave on high for 30 seconds to 1 minute, until it is wilted. Transfer spinach to a clean kitchen towel and squeeze out all excess moisture.
  4. Peel and seed the chiles and dice into ¼ inch pieces
  5. Add eggs, cottage cheese, salt, and pepper to a blender and blend until completely smooth. Add spinach, chilies, cheddar, cilantro, and scallion and pulse 3-4 times to distribute evenly. Pour mixture into the prepared molds and then add avocado to each egg bite.
  6. Tightly cover the egg bite mold with foil, making sure there are no gaps. Using the steam or pressure setting on high, set timer to 10 minutes. Allow the pressure to release naturally for ten minutes, then manually release the rest. Cool for 5 minutes before serving or store in the fridge for up to 5 days or freezer for 6 months.

*You can use Anaheim chiles or poblano peppers if Hatch chiles are not in season.

Serving Suggestion: Serve hot, cold, or at room temperature.

Beverage Pairing: Iced Green Tea.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 290
Total Fat 22 g
Trans Fat 0 g
Saturated Fat 6 g
Monounsaturated Fat 11 g
Polyunsaturated Fat 2.5 g
Total Carbs 12 g
Dietary Fiber 7 g
Total Sugar 3 g
Protein 15 g
Cholesterol 200 mg
Sodium 470 mg
Potassium 570 mg

Vitamin A 218 mcg; Vitamin C 41 mg; Calcium 159 mg; Iron 2 mg; Vitamin D 1 mcg; Folate 125 mcg; Omega 3 Fatty Acid 0.19 g


% Daily Value*: Vitamin A 25%; Vitamin C 45%; Calcium 10%; Iron 10 %; Vitamin D 6%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Sabrina Modelle

Sabrina Modelle is the author and photographer behind the popular blog, The Tomato Tart. Her recipes and photographs have been featured on The Huffington Post, The Discovery Channel’s Green Wine Guide, The Jerusalem Post, and in The Green Market Baking Book (Sterling Press, 2010). Sabrina has been a web designer, usability expert, and brand consultant since 1994 and has worked with clients from Pepsi and Pet Smart to The ACLU and ASPCA. When she’s not working or instagraming, Sabrina can be usually be found at her home in the redwoods with her nose in a cookbook and a dog in her lap.

Sabrina is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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