Print

Instant Pot Egg Bites

Print 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.

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)

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

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