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
Scale
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
