Best Instant Pot Egg Bites
I love a delicious and convenient breakfast that can be made in advance, and the Instant Pot Egg Bites are all that and even more. These are one of those game-changing recipes that make my life easier, but also nutritious and delicious. Ready in 30 minutes with just six ingredients, no babysitting required, and no oven needed, these are a winner in my household.
Instant pot recipes are typically time-saving, and this recipe is no exception. I discovered the famous Starbucks Egg Bites a few years ago when I stopped at our local Starbucks. They were so charming and delicious that we just fell in love with them. Now they are a regular on my meal-prep menu, and I am loving these more than the original. I cook double batches and freeze some for later, along with my Instant Pot Brownie Bites, so we always have something tasty on hand.
Table of contents
These are fluffy, cheesy, and so easy to make that they practically cook themselves. I always have some in the freezer and use them for family breakfast, snacks, and I add them to lunch boxes. They also make a great snack on family road trips. Full of protein, these little clouds are also the perfect post-workout pick-me-up. They are customizable, so I make them with what I have on hand. This is one of those recipes that once you try it, quickly becomes a family favorite.
Why you will love this recipe
- Fuss-free: I simply mix the ingredients in a blender, add them to the silicone egg mold, and then place it in the Instant Pot. They’re so simple to make, and there are only six ingredients.
- It only takes a few minutes: In under 30 minutes, I can have fluffy, cheesy egg bites with bacon for a protein-packed breakfast that the whole family will enjoy.
- Budget-friendly: At Starbucks, I pay over $5 for two of these, and they don’t taste as good as mine. I can make seven of them for a couple of dollars at home! That’s a pretty significant saving.
- Make ahead: I can prepare them ahead of time and reheat them in seconds for those who prefer to sleep in. Alternatively, I can freeze them and serve them whenever I want.
What you’ll need
- Large eggs: The most important ingredient, I always choose the freshest, high-quality large eggs the day before I plan to make this recipe. I usually get them from a local farmer right up the road from my home, where I have been getting eggs and other produce for years, because I trust them.
- Bacon: Another essential ingredient, I choose thick-cut fresh bacon. I like maple bacon, but feel free to use what you prefer. Cook, crumble, and pat it dry to remove excess grease.
- Dairy: I use whole milk to give these a rich and smooth texture, as well as freshly shredded cheddar cheese.
- Parsley and garlic: Freshly minced garlic adds a robust, garlicky flavor without the bitter aftertaste that powdered garlic can sometimes have. I like to add fresh parsley for a pop of color and mild, earthy flavor.
How to make
Prep: First, I grease the egg molds with olive oil and evenly add bacon crumbs to each one.
Blend: Then, I mix all the remaining ingredients in a blender at high speed until smooth.
Fill the mold: Now, I pour the egg mixture into each mold until they are ¾ full and cover them with a lid or foil.
Transfer: After I pour one cup of water into the Instant Pot and place the trivet inside, I put the egg mold on top of the trivet and lock the pot.
Pressure cook: After cooking for eight minutes, I let the pressure release naturally for five minutes before releasing the remaining pressure. Then, I carefully remove the egg mold and let the eggs cool for seven minutes in the mold before turning them upside down and pushing them out onto a plate.
Garnish and serve: Finally, I garnish with extra bacon, cheese, and parsley before serving.
Expert tip
Egg whites or whole eggs for egg bites
Although Starbucks only uses egg whites for their egg bites, I have always used the whole egg in my version because I find that they have more flavor, richness, and moisture. The texture is also slightly denser and heavier. Using only egg whites can also result in a somewhat rubbery texture in the egg bite. For those on a low-calorie and low-fat diet, using only egg whites can be beneficial. But I suggest adding cottage cheese to make it thicker and creamier.
More tips to consider
- Always use room-temperature ingredients, especially eggs.
- Please don’t fill the molds more than ¾ or they will overflow and make a mess.
- Be sure to use fresh, high-quality eggs, as they are the star of the show.
- Pat the bacon dry so the excess grease does not make the egg bites too greasy.
- Also, pat dry any extra veggies added so they do not make the egg bites watery.
- Do not overcook the egg bites, or they will be rubbery and chewy.
- I only use one egg bite mold at a time to make sure they cook evenly.
Recipe variations and add-ins:
- Other veggies: I have added other veggies like corn, mushrooms, onions, and bell peppers. Just don’t add too much, because these are small bites.
- Add meat: For a heartier breakfast, sometimes I add chopped sausage, ham, turkey, or rotisserie chicken.
- Different types of cheese: As an alternative, I often change the cheese, too. My favorites are cotija, gruyere, and feta.
- Mexican twist: To make these egg bites Mexican, I sometimes add my taco seasoning, along with a bit of black beans and salsa, and use a Mexican cheese blend instead of cheddar. The kids love them this way!
- Light egg white bites: Make light egg white bites by using just egg whites in this recipe. Add a bit of cottage cheese to help make them creamier.
- Creamy egg bites: Add three tablespoons of sour cream or cottage cheese for a tangier and creamier texture.
Serving suggestions:
These egg bites are the perfect light breakfast, served with a cup of hot coffee or our London Fog latte, made with Earl Grey tea, floral honey, and vanilla. The kids love these little egg bites, and I usually add them to their lunch boxes with veggie sticks and mini pancakes. I also enjoy serving these little puffs of deliciousness for brunch alongside my keto arugula salmon roll and broiche French toast with blueberry butter.
I serve them with different sauces for everyone to dip into, such as my ranch dressing, honey mustard, and buffalo sauce. We enjoy them for Sunday family breakfast with crispy bacon on the side, overnight oats, yogurt parfaits, and freshly squeezed orange juice.
How to store leftovers:
Storing them is a perfect alternative to enjoy them the next day. Also, if you like to meal plan and have things ready in advance, make a double batch and freeze some for later.
- Cool: First, before placing them in the fridge, ensure they are completely cooled.
- Refrigerate: Then, transfer them to an airtight container and store them in the fridge. They can be stored for up to 3 days.
- Freeze: After these have cooled, freeze them for later use. Now, to the freezer, either leave them in the silicone mold with the lid on. Another option is to transfer them to an airtight freezer-safe container or place them in freezer bags. After that, freeze them for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheat: To reheat, transfer the eggs to a microwave-safe plate and microwave for about 30 seconds, or until they are hot. Another option is to use a toaster oven to reheat them.
Frequently asked questions
They have probably been overcooked. The proteins in the egg can set too firmly when cooked for too long or at too high a temperature, which can make them chewy and rubbery. Low-quality or old eggs can also cause this, so be sure to get good fresh eggs when making this recipe.
If the egg bites are still soggy and wet, they may be undercooked. Ensure they are cooked thoroughly, as consuming raw eggs can be hazardous. They can carry harmful bacteria, such as Salmonella, which can make people very sick. If they are still watery, cook them for a little longer, either in the Instant Pot, in the oven, or in the air fryer.
It may not have anything to do with being undercooked, though. This can also happen if the ingredients are not measured carefully. Be sure to measure the cheese and milk correctly. Too much cheese can make egg bites watery. Additionally, adding watery vegetables like celery or tomatoes can lead to excess moisture. Adding some 1/2 teaspoon of cornstarch to the egg mixture can help.
I usually do not stack the trays when I make egg bites because they do not come out as evenly cooked, and with raw eggs, that is very important. Since it only takes a few minutes to cook them, it is no big deal to cook two or three batches separately. However, if trying it with two trays, stagger them and cook them for 8 minutes with a five-minute natural pressure release.
More easy Instant Pot recipes:
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Best Instant Pot Egg Bites
Ingredients
Bacon Egg and Cheese Egg Bites:
- 4 bacon slices cooked and crumbled
- 6 large eggs room temperature
- 1/4 cup milk
- 1/2 cup cheddar cheese shredded
- 2 cloves garlic minced
- 1 tablespoon parsley chopped
- 1/4 teaspoon salt or to taste
- Pinch of ground black pepper or to taste
Instructions
- Add all the ingredients except the bacon to a blender and blend at high speed until smooth.
- Lightly grease a silicone mold with olive oil, then add bacon crumbs to each egg bite mold, distributing them evenly.
- Stir the egg mixture and pour it into the molds, filling them to about two-thirds full. Cover with the lid or foil.
- Add 1 cup of water to the Instant Pot, then add the trivet and place the egg mold on top.
- Close and lock the lid, point the valve to Sealing. Select the Manual or Pressure Cook button and set the pressure to high for 8 minutes. Followed by 5 minutes Natural Pressure Release, after which release any remaining pressure manually.
- Remove the egg mold from the IP and let it cool for 5-7 minutes. Afterward, turn the mold upside down on a plate and gently push out the egg bites.
- Garnish with more bacon and chopped green onions.
Video
Notes
Egg whites or whole eggs for egg bites
Although Starbucks only uses egg whites for their egg bites, I have always used the whole egg in my version because I find that they have more flavor, richness, and moisture. The texture is also slightly denser and heavier. Using only egg whites can also result in a somewhat rubbery texture in the egg bite. For those on a low-calorie and low-fat diet, using only egg whites can be beneficial. But I suggest adding cottage cheese to make it thicker and creamier.More tips to consider
- Always use room-temperature ingredients, especially eggs.
- Please don’t fill the molds more than ¾ or they will overflow and make a mess.
- Be sure to use fresh, high-quality eggs, as they are the star of the show.
- Pat the bacon dry so the excess grease does not make the egg bites too greasy.
- Also, pat dry any extra veggies added so they do not make the egg bites watery.
- Do not overcook the egg bites, or they will be rubbery and chewy.
- I only use one egg bite mold at a time to make sure they cook evenly.