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Instant Pot Egg Bites Recipe

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3.8 from 43 reviews

  • Author: Emma
  • Total Time: 25 minutes
  • Yield: 7 servings 1x
  • Diet: Low Fat

Description

This Instant Pot Egg Bites recipe offers a creamy, protein-packed breakfast option perfect for busy mornings. With a smooth base made from eggs, cottage cheese, and heavy cream, these egg bites can be customized with three delicious flavor combos including Gruyere & Bacon, Monterey Jack with roasted red pepper and spinach, or Turkey sausage with cheddar and chives. Quick to prepare and cook, the steam-pressure method ensures a fluffy, velvety texture that rivals popular coffee shop versions.

Ingredients

Scale

Base Mixture

  • 4 large eggs (200 grams)
  • 1/2 cup fat free cottage cheese (4 fl oz)
  • 1 tbsp heavy cream (1/2 fl oz)
  • Salt and pepper to taste

Gruyere & Bacon Add-Ins

  • 1/3 cup Gruyere cheese, shredded (30 grams)
  • 5 slices crispy cooked 25% less sodium bacon, finely chopped (33 grams, cooked weight)

Monterey Jack & Veggie Add-Ins

  • 1/2 cup Monterey Jack cheese, shredded (40 grams)
  • 1/4 cup roasted red pepper, finely chopped (34 grams)
  • 1/4 cup baby spinach, chopped

Turkey Sausage & Cheddar Add-Ins

  • 1/2 cup Jennie-O turkey sausage, cooked and finely crumbled (58 grams)
  • 1/3 cup cheddar cheese, shredded (30 grams)
  • 1 tbsp chives, chopped

Instructions

  1. Prep Add-Ins: Select one of the three flavor combinations and evenly divide the associated add-ins between the egg bite molds to ensure balanced flavor in each bite.
  2. Create The Base Mixture: In a blender, combine the eggs, fat free cottage cheese, heavy cream, salt, and pepper. Blend for about 30 seconds until the mixture is smooth and creamy.
  3. Fill The Molds: Pour the blended egg mixture into the molds, filling each about 3/4 full. Tap the molds gently on the countertop to release any large air bubbles.
  4. Prepare Instant Pot: Add 1 to 1.5 cups of water to the bottom of the Instant Pot inner cooking pot. Place the handled trivet inside and carefully lower the filled egg bite molds onto the trivet.
  5. Cook The Egg Bites: Set the Instant Pot to steam for 11 minutes or use the high pressure setting for 9 minutes, then allow for a natural pressure release of 10 minutes. Vent any remaining pressure after the natural release is complete.
  6. Serve: Carefully remove the egg bite molds from the Instant Pot and invert onto a plate. Serve warm for a creamy, fluffy breakfast treat.

Notes

  • The natural pressure release is important to maintain the fluffiness and prevent the egg bites from deflating.
  • You can mix and match add-ins for variety or to suit dietary preferences.
  • Ensure the molds are not overfilled to avoid overflowing during cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes (including pressure build and release time)
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American

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Find it online: https://therecipeshome.com/instant-pot-egg-bites-recipe-2/