Instant Pot Egg Bites

Why You’ll Love This Recipe

• Quick and easy: Ready in under 20 minutes with minimal prep.
• Customizable: Add your favorite ingredients—bacon, spinach, peppers, or cheese.
• Healthy and filling: Packed with protein and low in carbs.
• Meal prep friendly: Make ahead and store for easy breakfasts all week.
• Fluffy and creamy: The Instant Pot’s steam creates a soft, custardy texture you can’t get from baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large eggs
• Cottage cheese or cream cheese (for creaminess)
• Shredded cheese (cheddar, Monterey Jack, Swiss, or your favorite blend)
• Salt and pepper
• Optional mix-ins: chopped cooked bacon, diced ham, spinach, bell peppers, onions, or herbs
• Cooking spray or butter (for greasing the silicone molds)

Directions

1. Prepare your Instant Pot: Add 1 cup of water to the bottom of the Instant Pot and place the trivet inside.
2. Prepare the molds: Lightly grease a silicone egg-bite mold with cooking spray or butter.
3. Blend the base: In a blender, combine eggs, cottage cheese (or cream cheese), shredded cheese, salt, and pepper. Blend until smooth and frothy.
4. Add mix-ins: Divide desired mix-ins (bacon, veggies, etc.) among the mold cavities. Pour the egg mixture on top, filling each about ¾ full.
5. Cover: Cover the mold tightly with foil or a silicone lid to prevent condensation from dripping onto the bites.
6. Pressure cook: Carefully lower the mold into the Instant Pot on the trivet. Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes.
7. Natural release: Allow a 5-minute natural release, then perform a quick release for any remaining pressure.
8. Cool and serve: Remove the mold, let cool slightly, and gently pop out the egg bites. Serve warm or refrigerate for later.

Servings and timing

• Servings: About 7–9 egg bites (depending on mold size)
• Prep time: 5–10 minutes
• Cook time: 8 minutes
• Natural release: 5 minutes
• Total time: 20–25 minutes

Variations

• Bacon & Gruyère: Classic Starbucks-style combo with crispy bacon and shredded Gruyère cheese.
• Veggie Delight: Add diced bell peppers, onions, mushrooms, and spinach for a colorful, veggie-packed version.
• Ham & Cheddar: Cubed ham with sharp cheddar for a hearty, savory option.
• Southwestern: Mix in diced jalapeños, black beans, pepper jack cheese, and a sprinkle of cumin.
• Greek Style: Add feta cheese, chopped spinach, and sun-dried tomatoes.
• Dairy-Free: Skip the cheese and blend eggs with a splash of non-dairy milk for a lighter option.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze cooled egg bites in a single layer until firm, then transfer to a freezer-safe bag for up to 2 months.
• Reheat:
  • Microwave: Heat 1–2 egg bites for 30–45 seconds until warm.
  • Air fryer: Reheat at 350°F (175°C) for 3–4 minutes for a slightly crisp exterior.
  • Oven: Bake at 325°F (160°C) for 8–10 minutes until heated through.

FAQs

Can I make these without a blender?

Yes, just whisk the eggs, cheese, and other ingredients until smooth. The blender makes them fluffier but isn’t required.

Do I need to cover the mold?

Yes, covering the mold with foil or a lid prevents condensation from dripping onto the eggs, which keeps their texture creamy.

Can I double the recipe?

Yes. Stack two molds on top of each other with a trivet or rack in between. Cooking time remains the same.

How do I keep the egg bites from sticking?

Grease the silicone mold well with cooking spray or butter before adding the egg mixture.

Can I use milk instead of cottage or cream cheese?

You can, but the bites will be slightly less creamy. For the signature texture, stick with cheese or cream cheese.

Are Instant Pot egg bites keto-friendly?

Yes! They’re naturally low-carb and high in protein, making them perfect for keto diets.

Can I use only egg whites?

Yes. Substitute each whole egg with 2 egg whites for a lighter version. Cooking time stays the same.

How do I make these vegetarian?

Simply omit meat and load up on vegetables like spinach, mushrooms, and peppers.

Why are my egg bites rubbery?

Overcooking can cause a rubbery texture. Stick to 8 minutes of pressure cooking with a 5-minute natural release for best results.

Can I bake these instead of using the Instant Pot?

Yes. Bake in a greased muffin tin at 325°F (160°C) for 25–30 minutes, or until set.

Conclusion

Instant Pot Egg Bites are the perfect make-ahead breakfast—simple, healthy, and endlessly customizable. Whether you prefer them loaded with bacon and cheese or packed with veggies, these fluffy, protein-rich bites are a delicious and convenient way to start your day. Once you try them, they’ll quickly become a weekly breakfast staple!

Instant Pot Egg Bites

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Instant Pot Egg Bites are soft, creamy, and protein-packed mini frittatas cooked perfectly in your Instant Pot. Similar to the Starbucks version, these fluffy bites are made with eggs, cheese, and your favorite mix-ins for an easy, make-ahead breakfast or snack.

• Author: Laura
• Prep Time: 5–10 minutes
• Cook Time: 8 minutes
• Total Time: 20–25 minutes
• Yield: 7–9 egg bites (depending on mold size)
• Category: Breakfast, Snack
• Method: Instant Pot, Pressure Cooking
• Cuisine: American

Ingredients

• 6 large eggs
• 1/2 cup cottage cheese or cream cheese
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or Swiss)
• Salt and pepper, to taste
• Optional mix-ins: cooked bacon, diced ham, spinach, bell peppers, onions, or herbs
• Cooking spray or butter (for greasing the silicone molds)

Cook Mode Prevent your screen from going dark

Instructions

1. Add 1 cup of water to the Instant Pot and place the trivet inside.
2. Lightly grease a silicone egg-bite mold with cooking spray or butter.
3. In a blender, combine eggs, cottage (or cream) cheese, shredded cheese, salt, and pepper. Blend until smooth and frothy.
4. Divide desired mix-ins among the mold cavities, then pour the egg mixture on top, filling each about 3/4 full.
5. Cover the mold tightly with foil or a silicone lid to prevent condensation from dripping onto the bites.
6. Carefully lower the mold into the Instant Pot on the trivet. Secure the lid and set the valve to Sealing.
7. Pressure cook on High for 8 minutes.
8. Allow a 5-minute natural release, then perform a quick release for any remaining pressure.
9. Remove the mold, let it cool for a few minutes, then gently pop out the egg bites.
10. Serve warm or store for later.

Notes

• For the creamiest texture, use cottage cheese or cream cheese instead of milk.
• Covering the mold prevents water from dripping onto the egg mixture.
• Don’t overcook—8 minutes with a 5-minute natural release yields soft, fluffy bites.
• To make dairy-free, substitute plant-based cheese and milk.
• Reheat in the microwave for 30–45 seconds or in the air fryer at 350°F for 3–4 minutes.

Nutrition

• Serving Size: 1 egg bite
• Calories: 90
• Sugar: 0g
• Sodium: 160mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 130mg