Kerrie Mendoza

I love how versatile my instant pot is. I love making recipes like this, and look forward to making these, once I get a mold and trivet!

Kristin

Ok, what I got from this post is not only does it look delicious, but clearly I need an Instant Pot! Yum!

Ruth I

This looks so easy to make! I love that there are so many dishes I can make with the instant pot!

Scott

One question, IP goes to warm after cooking. 5 min. natural release on warm or turn to off after cooking time is finished?

Sandi

Just made this and it was delicious! Perfect texture and flavor. Made with gruyere cheese.

Lynn

We love egg bites and the various ways to make them. Our favorite is with bacon or sausage and a good quality shredded Parmesano Reggiano cheese. I usually double the recipe and make fourteen at a time. I freeze them taking out what we want the night before and then reheat in the microwave the next morning. You would never know they had been frozen. They are the perfect take along for camping or RV travel.

Sam

Perfectly delicious! One of the most difficult things to master with egg bites is ensuring the ingredients ratio produces a consistent texture in the finished product. You nailed it!

Natalie R Cooper

Perfect! Texture is amazing and cooked to perfection. Thank you for a great recipe.

Janet

My silicone molds came with silicone lids. Should the molds be covered while cooking?

Bec

These look great! Do you know how I would adjust the cooking time for twice the amount of egg bites? I am using two stackable molds.

Sheila Wineman

Can I ask do you cover the egg bites while they are cooking?

Brent Swigert

Followed recipe almost to a "T". They were fantastic. I ate two as soon as they cooled. I'll definitely be making more. Thanks for sharing this recipe.

Holly

This recipe turned out great!! I put a cube of Gouda in the center instead of cheddar and it was so good! Other than that I followed the recipe 100% and it will be a recipe I will use in the future.

Marie Roxanne Veinotte

Can these be frozen? I would like to make them all at once but can’t obviously eat them all.

DellinoHIo

csn Two molds be cooked st once! I assume one cooks them without the cover on?

Cherry C.

Omg it came out so good and really easy to follow. I only have plant base milk at home it works just fine. I used sun-dried tomato, cheddar and green onion with tons of paprika as filling because these are what I have at home. Thank you so much for sharing!

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Loved them. Can I freeze them? They were so pretty with the sprinkled bacon

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This is the only recipe that I have found that does not call for cottage cheese which is something I cannot eat. What is used as a replacement ? I am so thrilled to find the recipe without it.

Debbie

so u do not need a Instant Pot with sous vide program, just any model instant pot will work Debbie D

Debbie

so u do not need a Instant Pot with sous vide program, just any model instant pot will work

Brenda

I am so excited to try these. I have them in the IP now. I just bought one, and have tried several recipes in the oven, but that just always makes me go back to buying them at SB. Thank you!

Jean

I don't have a food processor, would a blender work?

Hannah

First time making these and they're really good! I followed recipe but I covered it loosely with tin foil. They still rose quite a bit. how do I keep that from happening? What I really liked about this was the absence of heavy cream, half and half, etc. It was a simple and fairly healthy base: milk+eggs. I can't wait to try these with breakfast sausage and spinach! Yum! Thanks for sharing.

Sheri

I have used greek yogurt in place of cottage cheese and it works just fine!

Melissa

Can you sub egg beaters or egg whites?

KDailey

I made some with bacon (heat and eat to save time) and some with chopped maple chicken breakfast sausage and they were a win! Had to do two bouts of cooking in my 6qt IP and used silicone muffin/cupcake wrappers for the sausage batch. Use my immersion blender because it's easy to clean. Worked great. Thanks!

Tiffany

These were amazing!!! i used to make a similar recipe in the oven but just got an instant pot- and these were SOO much tastier, even my husband loved them (added plus so easy to clean up) Thank you!!

Jen

Thanks! They are amazing.. melt in your mouth

Brenda

Where do you get the silicon egg molds??

Taina

I cover mine with a paper towel, and aluminum foil over that. This tip is from other users. It helps with the moisture from the steam process. I love these eggbites. Great for a work snack

Carolyn

Instead of bacon, I sauteed chopped ham, red bell pepper and onion. So good!

Kelen

Where are the recipes for the other types? I am specifically interested in the one with salsa. How much do you use?

Jerry

Just wondering since I don't have a blender or food processor, can I just whip the eggs up with a fork and get the same results?

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Love how they turn out

Bianca J Carbajal

Are the nutritional facts based off the 7 egg bites or the 2-3 recommended serving?

Becky

I followed the recipe but the bites were not cooked all the way. There were only 2-3 that cooked thoroughly. What did I do wrong? Thanks.

Jon

Dear Cat Many thanks for this recipe, I’ve tried a few and I don’t like cottage cheese in the my egg bites. These however, were amazing

geri Anthony

Super

Lucile

so for the other recipes how much do you add I love veggies thanks

Larry

A (mostly rhetorical) question and a suggestion: What is the mold lid used for if you cook without it and do not store the cooked bites in the mold? A better sequence in the pre-cooking process is to put the filled mold on the handled trivet then lower both into the pot. Lowering the filled mold onto the trivet that’s in the pot is challenging! Great recipe.

Jason

I read on another recipe that they used parchment paper between the eggs and on top to cover them. Thinking of trying them today.

Laurie

OMG. This was going to be the recipe I would try for my first attempt. It seemed very simple. Don't let that fool you. Yes they are simple but WOW, the taste is outstanding. I would have taken a pic if they had lasted long enough. These little pieces of heaven are packed with flavour. I swapped ham for bacon and spices to my liking but this is our new family favourite.

Rachele

These were absolutely delicious! Thank you!

JUDITH REPP

How long do you cook when you stack two silicone molds?

Valerie G

When you double the recipe do you change the cooking time?

Ashley

Is the nutrition info for one egg bite?

JUNE LEWIS

Easy recipe, but by far the best tasting recipe for egg bites!! Simple and easy and the taste is incredible!

Sheryl Schuetzle

Love the flavor of these, but the pepper all sank to the bottom. I may have to leave this out of the recipe.

Sandy Russo

I don’t have milk can I use half and half?

Nancy

Can you just put the lid on bottom one and stack? Also, are the calories listed or one egg bite or your suggested serving of 2?

Brenda

Simple & good! These were flavorful and the texture was dense but smooth. And unlike some other egg bite recipes, I liked that I didn't need cottage cheese or heavy cream, etc. so could make it with what I typically have on hand. Hint: I found I didn't need to add any salt when using bacon and cheddar cheese. The parsley turned the eggs a pale green which wasn't bad but might be off-putting to some. I made a 2nd batch and left out the parsley, instead added a generous tbsp. of chipotle salsa for a bit of smoky flavor. Also I sprayed the mold well with PAM and distributed it with a pastry brush since I've found the silicone molds can sometimes stick when lightly oiling with olive oil or butter.

Sharon

Thanks for the recipe! These were delicious! I sprayed my mold with olive oil Pam and substituted fresh chives for the parsley. I mixed everything in my Magic Bullet just because it's so easy. I also used the silicone top because I didn't realize you weren't supposed to. LOL. The egg bites rose and lifted the top off but they were perfect. Can't wait to try other versions. Thanks again!

Angela Elliott

Do you really pit the cheese in the blender? Can you also just put shredded cheese in the cups before filling?

Heather

I have an 8-quart IP. Would that change the amount of water I use? I can't find that on any recipe so far. I assume the molds need to sit in a certain water level.

DonnaL

Can I use small ceramic or Pyrex custard bowls? I have small muffin pans..??

Tina

Best egg bite recipe!! I did steam setting instead of high pressure and they turned out perfect!

Bryan Starliper

Yes Gruyere cheese makes it creamier

Bryan Starliper

Debbie, You do not need sous vide but I must say there is a world of difference cooked low temp in sous vide then steamed under pressure. sous vide is more consistent as long as you let the air bubbles out from the blending so much air in them. They are a solid creamy texture like firm custard and steamed is similar to baking them. Also when you blend the cheese in that is what makes it smoother than just sprinkling in the milk-egg mixture. Milk makes it a moist spongy texture that needs cheese blended in. I like to add chopped spinach and red peppers filled enough in the cups so they don't sink to the bottom but are through the cup AND I do cover mine so steam doesn't settle on top This is a great place to start with this easy delicious recipe

Bryan Starliper

Does it make you sick?? Or the taste? It isn't in this recipe but it does make a nice texture you can use ricotta cheese instead....or try cottage you won't even know it's in there unless you cant eat it due to issues.

Melissa

I made these and I used a blend of frozen ingredients. They tasted over cooked, they were very dense. They were good but I think I’m going to cut back the cooking time. They also puffed up a lot. At least an inch above the top of the mold.

Kerry

Yum! Simple and delish. I look forward to making many of the other suggested variations.

Sheila

These are so good! I used sausage and stacked my silicone molds using a trivit. I did not cover them. It made more than my molds would hold so I used 1 less egg for the next batch and it was perfect. Thank you for this delicious recipe.

Julie Rice

I made these with my grandwonders!!! I used swiss and gruyere, sauted asparagus, scallions, and mushrooms!!! These are so simple and delicious!!! Made plain cheese for the kids and they are every one!!! I was glad I put veggies in the others or I wouldn't have had any left!!! Yum!!

Christina Staub

No ricotta or cottage cheese. And all I have is oat milk. I was skeptical. But i had extra eggs and if it was not good, no big loss. Actually super easy and delicious. Husband says 1 is filling. Thanks!!