Best Instant Pot Egg Bites [Video]

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!!

Lisa Volkmann

Tried this for the 1st time and my lids popped off and eggs poofed up and then flopped -- taste was still good but the form was not - what did I do incorrectly? I do have farm fresh eggs and they come in different sizes and I used the 9 receipe calls for.