Instant Pot Egg Bites

Why You’ll Love This Recipe

• Fast and Convenient: Ready in under 30 minutes with minimal prep.

• Creamy Texture: Soft and custardy eggs without baking.

• Protein-Packed: Great source of protein to fuel your day.

• Customizable: Add veggies, meats, cheeses, or herbs to suit your taste.

Ingredients

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

• 6 large eggs

• 1/2 cup cottage cheese or ricotta cheese

• 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)

• 1/4 cup milk or cream

• 1/2 cup diced cooked bacon, ham, or sausage (optional)

• 1/4 cup diced bell peppers or spinach (optional)

• Salt and pepper to taste

• Cooking spray

Directions

1. Prepare Egg Mixture: In a blender or bowl, combine eggs, cottage cheese, shredded cheese, milk, salt, and pepper. Blend or whisk until smooth. Stir in cooked meat and veggies if using.

2. Prepare Molds: Spray silicone egg bite molds or small ramekins with cooking spray.

3. Fill Molds: Pour egg mixture evenly into molds, leaving a little space at the top.

4. Add Water to Instant Pot: Pour 1 cup of water into the Instant Pot and place the trivet inside.

5. Cook Egg Bites: Cover molds with foil and place them on the trivet. Seal the Instant Pot lid and cook on high pressure for 8 minutes.

6. Natural Release: Allow natural pressure release for 5 minutes, then quick release remaining pressure.

7. Cool and Serve: Carefully remove molds, let cool slightly, then gently pop out egg bites. Serve warm.

Servings and Timing

• Servings: About 8 egg bites

• Preparation Time: 10 minutes

• Cooking Time: 15 minutes (including pressure build-up and release)

• Total Time: 25 minutes

Variations

• Vegetarian: Omit meat and add extra veggies like mushrooms or tomatoes.

• Spicy: Add diced jalapeños or hot sauce to the mixture.

• Cheese Options: Try feta, goat cheese, or pepper jack for different flavors.

• Herbs: Incorporate fresh herbs like chives, parsley, or basil.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.

• Reheating: Microwave for 30-60 seconds or until heated through.

FAQs

Can I use regular cheese instead of cottage cheese?

Yes, but cottage cheese adds creaminess to the texture.

Do I need silicone molds?

Silicone molds are ideal, but small ramekins or jars work with careful handling.

Can I make these without an Instant Pot?

Yes, bake in a water bath at 325°F (160°C) for about 30 minutes.

Are these egg bites keto-friendly?

Yes, they are low in carbs and high in protein and fat.

Can I add other ingredients?

Yes, customize with your favorite meats, veggies, and cheeses.

How long do egg bites keep?

Up to 4 days in the fridge; freeze for longer storage.

Can I cook more than one batch at a time?

Yes, stack molds with caution, but avoid overcrowding.

What if my egg bites are rubbery?

Avoid overcooking and use a blender for a smooth mixture.

Can I omit dairy?

Use dairy-free cheese and milk alternatives for a dairy-free version.

How do I remove egg bites from molds?

Gently press the bottoms of silicone molds or run a knife around the edges for ramekins.

Conclusion

Instant Pot Egg Bites are a creamy, protein-rich, and versatile breakfast option that’s easy to prepare and perfect for busy mornings. Customize with your favorite flavors, make them ahead for meal prep, and enjoy a delicious, satisfying start to your day.