If you’re hunting for a breezy, customizable breakfast that feels like it came straight from a fancy coffee shop, look no further than this Instant Pot Egg Bites Recipe. Packed with creamy eggs, a hint of cheesy goodness, and your choice of colorful add-ins, these delightfully fluffy bites are perfect for busy mornings, elegant brunch spreads, or make-ahead meal prep. Whether you’re fueling up before a big day or just looking to break out of your usual breakfast rut, you’ll love how incredibly easy, quick, and satisfying these egg bites can be—right from your Instant Pot!
Ingredients You’ll Need
Every ingredient in the Instant Pot Egg Bites Recipe plays an important role in creating the ultimate egg bite: rich, velvety eggs, a boost of protein from cottage cheese, and that irresistible cheesy melt from shredded cheddar or Monterey Jack. Fresh or savory mix-ins take these from basic to crave-worthy while keeping each bite balanced in flavor and texture.
- 6 large eggs: These are your base for structure, protein, and that signature fluffiness.
- 1/2 cup cottage cheese: Blended in, cottage cheese infuses creaminess and a subtle tang without making the bites heavy.
- 1/4 cup shredded cheddar or Monterey Jack cheese: Adds melty richness and bold flavor—switch it up depending on your mood!
- 1/4 cup chopped cooked bacon or diced ham (optional): For a smoky, savory lift—totally optional, but undeniably delicious.
- 1/4 cup chopped spinach or bell pepper: Brings color, vitamins, and a garden-fresh vibe to every bite.
- 1/4 teaspoon salt: Lifts and intensifies all the savory notes.
- 1/8 teaspoon black pepper: For just the right whisper of warmth and depth.
- Nonstick spray or oil for greasing the molds: A must—it guarantees your egg bites pop out smoothly and picture-perfect.
How to Make Instant Pot Egg Bites Recipe
Step 1: Blend the Base
Add the eggs, cottage cheese, shredded cheese, salt, and black pepper to a blender. Blitz everything together for about 30 seconds until the mixture is creamy and a little frothy—this step is the secret to achieving those cloud-like, sous vide-style egg bites you adore!
Step 2: Prepare the Mold
Lightly grease each cavity of your silicone egg bite mold with nonstick spray or oil. This extra minute of prep stops any sticking and makes for the easiest release (and clean-up) later. Pour the egg mixture into each cavity, filling them about three-quarters of the way up.
Step 3: Add Toppings and Mix-Ins
Now for the fun part! Sprinkle your favorite mix-ins—like cooked bacon, diced ham, spinach, or bell pepper—right on top of each filled cavity. Gently swirl or press them in, or just let them sit up top for pretty pops of color after cooking.
Step 4: Set Up the Instant Pot
Add 1 cup of water to the bottom of your Instant Pot. Place the filled, covered egg bite mold on a trivet (this keeps everything above the water line) and lower it into the pot. Loosely cover the mold with foil to prevent excess moisture from dripping in as the egg bites cook.
Step 5: Pressure Cook
Seal the Instant Pot lid, select the Steam function on Low Pressure, and set the timer for 8 minutes. Once the cooking time is up, let the pressure release naturally for 10 more minutes—no peeking! This gentle finish makes the egg bites silky and just-set every time.
Step 6: Unmold and Serve
Carefully lift the trivet and mold from the Instant Pot and let the egg bites cool for a few minutes. Gently pop them out of the mold and serve warm, or stash them in your fridge for quick, protein-packed breakfasts on demand.
How to Serve Instant Pot Egg Bites Recipe
Garnishes
The right garnishes can transform the look and taste of your Instant Pot Egg Bites Recipe. Try a sprinkle of chives, a dash of smoked paprika, or a dollop of salsa for a little extra flair. Fresh herbs or a drizzle of hot sauce also do wonders if you like a zesty finish.
Side Dishes
Round out your meal by pairing these egg bites with fresh fruit, a crisp simple salad, or even a slice of avocado toast. For an easy breakfast spread, set them alongside roasted potatoes, a bowl of yogurt, or some toasted English muffins.
Creative Ways to Present
Egg bites are adorable all on their own, but you can have fun stacking them on a brunch platter, serving them on toothpicks for a party, or tucking them into mini breakfast sliders. They’re also great toppers for grain bowls or as a pop of protein in a bento box.
Make Ahead and Storage
Storing Leftovers
Once cooled, pop any leftover egg bites into an airtight container and refrigerate for up to 4 days. Having these on hand makes mornings ridiculously easy—just grab and go!
Freezing
You can absolutely freeze your Instant Pot Egg Bites Recipe for later. Arrange the cooled bites on a baking sheet to freeze solid, then transfer to a freezer bag or container. They’ll keep well for up to 2 months without losing their flavor or texture.
Reheating
For quick reheating, microwave the egg bites for 20–30 seconds, adding a splash of water or covering with a damp towel to keep them moist. Alternatively, a gentle warm-up in a low oven works well if you’re feeding a crowd and want to revive a just-cooked texture.
FAQs
Can I make this Instant Pot Egg Bites Recipe without a silicone mold?
While a silicone mold gives those signature shapes, you can also use small, heatproof jars or ramekins. Just be sure to grease them well and adjust your cooking time as needed.
What are some unique mix-in ideas for Instant Pot Egg Bites Recipe?
Try sun-dried tomatoes, crumbled feta, sautéed mushrooms, roasted red peppers, or cooked sausage for new flavor twists. The recipe is endlessly adaptable to whatever you have in your fridge.
How do I prevent watery or rubbery egg bites?
Covering your mold loosely with foil keeps excess condensation out. Also, avoid overcooking: using the exact pressure and timing in this Instant Pot Egg Bites Recipe gives perfect results.
Are Instant Pot Egg Bites good for keto or low-carb diets?
Absolutely! This recipe is keto-friendly and very low in carbs, making it a delicious option for anyone looking for a protein-packed, gluten-free breakfast.
Can I double the batch in one go?
You can stack two molds in the Instant Pot if you have a tall trivet or rack—just maintain the same cook time. Make sure there’s space for steam to circulate for consistent, fluffy egg bites every time.
Final Thoughts
Give this Instant Pot Egg Bites Recipe a try, and you’ll quickly see why it’s such a hit in so many kitchens. It’s easy, flexible, and packed with flavor, making it perfect for family breakfasts, brunch with friends, or just treating yourself to a better weekday morning. Happy cooking!
Print
Instant Pot Egg Bites Recipe
- Total Time: 25 minutes
- Yield: 7 egg bites 1x
- Diet: Non-Vegetarian
Description
These Instant Pot Egg Bites are a versatile and protein-packed breakfast option that can be customized with your favorite mix-ins. They are easy to make and perfect for meal prep.
Ingredients
Egg Bites:
- 6 large eggs
- 1/2 cup cottage cheese
- 1/4 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped cooked bacon or diced ham (optional)
- 1/4 cup chopped spinach or bell pepper
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Nonstick spray or oil for greasing the molds
Instructions
- Blend the Egg Mixture: Add the eggs, cottage cheese, shredded cheese, salt, and pepper to a blender. Blend until smooth and frothy, about 30 seconds.
- Prepare the Mold: Lightly grease a silicone egg bite mold with nonstick spray or oil. Pour the egg mixture into the molds, filling each about 3/4 full. Top with optional mix-ins like bacon, ham, spinach, or peppers.
- Cook in Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot. Place the mold on a trivet and lower into the pot. Cover the mold loosely with foil. Seal the Instant Pot lid, set to Steam on Low Pressure for 8 minutes, and allow natural release for 10 minutes before removing the lid.
- Serve: Carefully remove the mold and let the egg bites cool for a few minutes before removing them from the mold. Serve warm or refrigerate for later.
Notes
- Customize with your favorite mix-ins—try sun-dried tomatoes, feta, mushrooms, or cooked sausage.
- These egg bites store well in the fridge for 4 days and can be reheated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 8 minutes (plus pressure build and release)
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 90
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 125 mg
