If you’ve ever craved those creamy, irresistible little egg bites from your favorite coffee shop but balked at the price or long lines, get ready for a homemade solution that’s faster, tastier, and so much fun to make. Instant Pot Egg Bites are pillowy, protein-packed bites that you can customize a hundred ways, perfect for busy mornings or snack attacks any time of day. Let’s dive in—your breakfasts will never be the same!
Why You’ll Love This Recipe
- Super Quick & Easy: Instant Pot Egg Bites come together in about 15 minutes from start to finish, making them totally doable on even your craziest weekday morning.
- Incredibly Creamy and Fluffy: Blending cottage cheese into the mix gives every bite that ultra-silky texture, just like your favorite French sous vide treat.
- Endlessly Customizable: Whether you prefer classic bacon and cheese, veggie-packed, or spicy Southwest flavors, there’s a version for every taste—and every fridge clean-out day, too.
- Meal Prep Friendly: Make a batch, stash them in the fridge or freezer, and enjoy a delicious grab-and-go breakfast all week long.
Ingredients You’ll Need
Don’t you love when breakfast can be delicious and beautifully simple? Each ingredient in these Instant Pot Egg Bites plays a starring role—bringing the perfect balance of richness, color, and just the right pop of flavor. Whether you prefer classic combos or bold twists, you’ll find these components are easy to find and even easier to love.
- Eggs: The heart of the recipe, lending structure and protein to every bite—go for large eggs for the best, fluffiest texture.
- Cottage Cheese: Blended right in, it makes your egg bites extra creamy, soft, and almost cloud-like (even skeptics can’t taste it!).
- Shredded Cheese: Choose your favorite—monterey jack, pepperjack, cheddar, swiss, gruyere, or feta add lots of flavor and melty goodness.
- Veggies: Red pepper, spinach, broccoli, mushrooms, green onions, sun-dried tomatoes… each one brings vibrant color, flavor, and nutrition.
- Protein Add-ins: Add-ins like bacon, sausage, or more cheese make the egg bites hearty and give them lots of tasty personality.
- Seasonings and Fresh Herbs: Bits of basil, green onions or chives brighten up the flavor and add a touch of color on top.
Variations
Instant Pot Egg Bites are truly a choose-your-own-adventure breakfast—don’t be afraid to make them your own! It’s so easy to dial the flavors up, down, swap ingredients, or even tailor each mold compartment to a different craving or dietary need.
- Vegetarian Delight: Skip the meat and fill your bites with colorful veggies like spinach, bell peppers, sundried tomatoes, and broccoli topped with sharp cheddar or feta.
- Low-Carb & Keto: Go heavy on the cheese and protein add-ins (like bacon, sausage, or extra cheese) and stay light on the carbs for a filling, keto-friendly breakfast.
- Spicy Southwest: Add diced green chilis, pepperjack cheese, and a little cumin for that irresistible kick—perfect with a dash of hot sauce at the table.
- Classic Bacon & Gruyere: Channel your inner bistro chef with crispy bacon and nutty gruyere for ultra-decadent bites.
- Dairy-Free: Use a plain, unsweetened dairy-free yogurt or a creamy nut-based substitute in place of cottage cheese and pick your favorite vegan cheese to keep it creamy!
How to Make Instant Pot Egg Bites
Step 1: Prepare Your Instant Pot and Silicone Mold
Add 1 cup of water to the bottom of your Instant Pot and set the trivet inside—this steamy setup is the secret to that signature souffle-soft texture. Make sure your silicone egg bite mold is handy and ready to go.
Step 2: Blend the Egg Mixture
Place the eggs, cottage cheese, and your chosen shredded cheese into a blender. Blend until the mixture is completely smooth, creamy, and pale yellow—about 30 seconds. This blending step is what gives Instant Pot Egg Bites their melt-in-your-mouth feel!
Step 3: Add the Flavor Mix-Ins
Add your veggies, meat, herbs, or seasonings to the blended base. Give the mixture a few quick pulses, just enough to combine without pureeing the mix-ins—chunks of pepper, spinach, or bacon add plenty of color and flavor to each bite.
Step 4: Pour and Cover
Divide the mixture evenly among the compartments in your silicone mold. Cover tightly with foil; this helps keep the bites soufflé-like, not rubbery or dry, as they gently cook in the pressure cooker steam.
Step 5: Pressure Cook to Perfection
Lower the mold onto the trivet in your Instant Pot (it may feel snug, but it fits!). Secure the lid and double-check the vent is set to sealing. Press the MANUAL or Pressure Cook button, set it for 10 minutes on high pressure, and let the magic happen. Once finished, let the pressure release naturally for 10 minutes before quickly releasing any remaining pressure.
Step 6: Cool, Unmold, and Enjoy
Carefully lift the hot silicone mold from your Instant Pot using tongs or silicone mitts. Let the Instant Pot Egg Bites cool a few minutes—this helps them set and come out cleanly. Then, pop them out and serve warm or at room temperature (warning: they tend to disappear quickly!).
Pro Tips for Making Instant Pot Egg Bites
- Blender Is Your Best Friend: For that luxuriously silky texture, blending the eggs, cheese, and cottage cheese is non-negotiable—don’t skip this step!
- Perfect Steam Set-Up: Make sure to add enough water to the Instant Pot—not just for even cooking, but to keep the egg bites ultra-tender without browning.
- Don’t Overfill: Fill the molds just below the top to prevent any spillage or sticking to the foil as they puff up and cook.
- Natural Release Is Key: Letting the pressure naturally release for 10 minutes ensures a gentle finish so your egg bites stay soft, never rubbery.
How to Serve Instant Pot Egg Bites
Garnishes
A sprinkle of fresh herbs (like chopped chives, basil, or parsley), a dusting of extra cheese, or even a drizzle of hot sauce instantly makes your Instant Pot Egg Bites look and taste extra special. For smoky vibes, try a tiny pinch of smoked paprika or a few crumbles of crisp bacon on top right before serving!
Side Dishes
Serve your egg bites with toasted English muffins, fresh fruit salad, crispy breakfast potatoes, or a vibrant green salad for a brunch-worthy spread. They’re also fantastic tucked into a lunchbox next to crunchy veggie sticks or even dressed up with a dollop of guacamole or salsa.
Creative Ways to Present
Instant Pot Egg Bites are so cute—pop them on a platter for a breakfast buffet or arrange each on a mini plate with a swirl of sriracha or herby yogurt for a brunch party. You can also make a “rainbow” batch by mixing up different fillings in each compartment for a crowd-pleasing, colorful display!
Make Ahead and Storage
Storing Leftovers
Allow your Instant Pot Egg Bites to cool completely before placing them in an airtight container. They’ll stay fresh and tender in the fridge for up to one week, making weekday breakfasts feel effortless.
Freezing
For longer storage, simply freeze them in a single layer until solid, then transfer to a freezer bag or container. They’ll keep well for up to two months—just pop one in your lunchbox for a protein snack anytime!
Reheating
A quick zap in the microwave (about 30 seconds from the fridge or 1.5–2 minutes from frozen) revives Instant Pot Egg Bites perfectly. They’ll be soft, steamy, and as tasty as freshly made, ready for your favorite toppings.
FAQs
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Do I need a silicone egg bite mold to make Instant Pot Egg Bites?
While a silicone egg bite mold creates those signature round shapes and is easiest to unmold, you can use small ramekins or silicone muffin cups placed on the trivet instead. Just be sure they’re Instant Pot-safe and cover tightly with foil for the best texture!
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Why blend the eggs and cottage cheese instead of whisking?
Blending ensures a perfectly smooth, custardy texture and helps the cottage cheese completely melt into the eggs. This is key for that signature silky result you get at fancy cafes—whisking by hand can leave the mixture chunky or uneven.
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Can I double the recipe or stack two molds in the Instant Pot?
You can double the recipe, but be sure not to stack the molds directly. If you have two molds, stack them with a small rack in between and increase the cooking time by a few minutes to ensure everything sets evenly.
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How can I prevent the egg bites from sticking to the mold?
Lightly mist or brush the silicone mold with nonstick spray or a little oil before adding the egg mixture. Letting the cooked egg bites cool a few minutes also helps them release easily and keeps their shape beautifully intact.
Final Thoughts
There’s nothing quite like welcoming your day with a warm, creamy batch of Instant Pot Egg Bites made just to your liking. I can’t wait for you to try them and discover just how easy (and fun!) it is to whip up gourmet breakfasts at home—don’t be surprised if they become a weekly ritual!
Print
Instant Pot Egg Bites Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 7 servings 1x
- Category: Instant Pot
- Method: Pressure Cooking
Description
Delicious and easy Instant Pot Egg Bites recipe featuring various flavor combinations like Roasted Red Pepper, Diced Green Chilis + Pepperjack, Cooked Broccoli + Cheddar, Bacon + Gruyere, Sausage + Mushrooms + Swiss, and Sun Dried Tomatoes + Basil + Feta Cheese. These flavorful egg bites are perfect for a quick and satisfying breakfast or snack.
Ingredients
Roasted Red Pepper Egg Bites
- 4 eggs
- 1/2 cup monterey jack cheese shredded
- 1/2 cup cottage cheese
- 1 green onion chopped, or 1 Tbsp. chopped chives
- 1/2 roasted red pepper chopped
- 1/4 cup spinach chopped
Diced Green Chilis + Pepperjack Cheese
- 4 eggs
- 1/2 cup pepperjack cheese shredded
- 1/2 cup cottage cheese
- 1/4 cup diced green chilis
Cooked Broccoli + Cheddar Cheese
- 4 eggs
- 1/2 cup cheddar cheese shredded
- 1/2 cup cottage cheese
- 1/4 cup broccoli cooked and chopped
Bacon + Gruyere Cheese
- 4 eggs
- 1/2 cup gruyere cheese shredded
- 1/2 cup cottage cheese
- 1/4 cup bacon cooked and crumbled
Sausage + Mushrooms + Swiss Cheese
- 4 eggs
- 1/2 cup swiss cheese shredded
- 1/2 cup cottage cheese
- 1/4 cup sausage cooked and crumbled
- 1/4 cup mushrooms cooked and chopped
- 1 Tablespoon green onions chopped
Sun Dried Tomatoes + Basil + Feta Cheese
- 4 eggs
- 1/2 cup cottage cheese
- 1/4 cup feta cheese crumbled
- 1/4 cup sun dried tomatoes diced
- 1 Tablespoon fresh basil chopped, or 1 tsp. dried basil
Instructions
- Add 1 cup water to Instant Pot and place the trivet (that came with your Instant Pot) inside. Add eggs, monterey jack, and cottage cheese to a blender and process until smooth (about 30 seconds). Add green onion, red pepper, and spinach and pulse to combine. Divide mixture into silicone mold compartments, cover with foil.
- Lower the silicone mold into the Instant Pot. Close the lid, set vent to sealing. Press MANUAL (high pressure) for 10 minutes. Allow natural pressure release for 10 minutes, then quick release.
- Remove the silicone mold, let egg bites cool before serving.
Notes
- Store in the refrigerator for up to 1 week; microwave for 30 seconds to reheat.
- Can be frozen and reheated in the microwave for 1 ½ – 2 minutes.
Nutrition
- Serving Size: 1 egg bite
- Calories: 82 kcal
- Sugar: 1g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Protein: 6g
- Cholesterol: 103mg
