Best Instant Pot Egg Bites [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 22 reviews

Breakfast Instant Pot Recipes Recipes

Cook time Cook time: 15 minutes

Instant Pot Egg Bites are super easy and fun to make in the pressure cooker. They are delicious and are the perfect addition to your breakfast menu. Also, check out the short video tutorial attached below!

We love eggs for breakfast, but these bites are so versatile and fun to make, that everyone should try them! You can also mix them with vegan french toast, pancakes, or pecan pie cinnamon rolls.

The Best Instant Pot Egg Bites

We have discovered these Egg Bites last year when we’ve stopped at our local Starbucks and ordered some Sous Vide Egg Bites. They were so charming, delicious and adorable, that we just fell in love with them. Not only they are cute and easy to make, but they are the perfect family breakfast.

Also, what is great about them is that kids adore them as much as adults. Every time we make them, our son just can’t get enough of them. We decided to take it a step further and perfect the Starbucks version of this dish. Even though their version tastes good, we felt that it has too much cheese in it, and the flavors could be improved.

That’s why we decided to give this recipe a try and make it at home using the pressure cooker. We played with the ingredients a bit until we decided that we came up with the best Instant Pot Egg Bites.

They are delicious, puffy, and very versatile. In addition, they are way healthier than the Starbucks version, and you can use your favorite filling to prepare them!

How to Make Instant Pot Egg Bites?

If you love a great and fun breakfast, you surely will love making this recipe. Along with the ingredients from the recipe card below, you will need:

  • An Instant Pot – we love this one as it has many functions and it’s quite handy.
  • A silicone mold – this one is perfect for the bites, resulting in fluffy texture.
  • Trivet – to place the mold on top of it.

If you haven’t use the pressure cooker before, this is the perfect recipe to start utilizing it! It is one of the simplest dishes you can make and a good way to practice your IP skills.

Once you have the ingredient and the tools ready, start by mixing the ingredients together, to give them a fluffy texture. Then, pour the mixture into a greased silicone mold.

Then, pour a cup of water in the pressure cooker, and place the silicone mold with the mixture on top of the trivet. All that is left is to close the lid and cook on high for 8 minutes, followed by natural pressure release.

Some nice variations for Instant Pot Egg Bites:

You can also enjoy this dish with various other ingredients. Some of our favorites once are:

  • Spinach, tomato, and corn.
  • Spinach, mushroom, and mozzarella cheese.
  • Sausage, mushroom, and mozzarella cheese.
  • Tomato, onion, and sweet pepper.
  • Rotisserie chicken with Roma tomatoes. 
  • Cheddar, black beans with salsa.
  • Crumbled Feat with olives and chopped tomatoes. 

What is the recommended serving size for this recipe?

Usually, we serve about 2-3 egg bites per person depending on how hungry one is. Also, if you serve them with additional side dishes such as French toasts, then I would suggest going with 2 bites.

Can I store the Egg Bites?

Absolutely! Storing them is a perfect alternative to enjoy them the next day. Prior to placing them in the fridge, make sure they are completely cooled. Then, transfer them to an airtight container and store them in the fridge. They can be stored for up to 3 days. 

To reheat them, transfer the eggs to a microwave-safe plate, and microwave for about 30 seconds, or until completely warm.

More easy Pressure Cooker recipes:

Instant Pot Egg Bites with Bacon and Cheese

Best Instant Pot Egg Bites

Bacon and Cheese Instant Pot Egg Bites are super easy and fun to make in the pressure cooker. They are delicious and are the perfect addition to your breakfast menu.
5 from 22 votes
Save Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 7 egg bites
Calories: 128kcal
Author: Catalina Castravet

Ingredients

Bacon Egg and Cheese Egg Bites:

  • 4 bacon slices (cooked and crumbled)
  • 6 large eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 1 tablespoon parsley (chopped)
  • 2 cloves garlic (minced)
  • 1/2 cup cheddar cheese (shredded)

Instructions

  • Add all the ingredients except bacon to a blender and blend at high speed until smooth.
  • Lightly grease silicone mold with olive oil and add bacon crumbs into each egg bite mold, distribute evenly.
  • Stir the egg mixture and pour it into molds, don't fill them to the brim.
  • Add 1 cup of water to the Instant Pot, add the handled trivet and place the filled egg mold on top of the trivet.
  • Close and lock the lid, point the valve to Sealing. Select the Manual or Pressure Cook button and select high pressure for 8 minutes. Followed by 5 minutes Natural Pressure Release, after which release any remaining pressure manually.
  • Remove egg mold from the IP, let them cool for 5-7 minutes, after which turn the mold upside down on a plate, and gently push out the egg bites.
  • Garnish with more bacon and chopped green onions.

Video

Nutrition

Calories: 128kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 151mg | Sodium: 273mg | Potassium: 93mg | Sugar: 0g | Vitamin A: 285IU | Vitamin C: 0.7mg | Calcium: 64mg | Iron: 0.8mg
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Comments

Leave a reply

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.

Reply

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!

Reply

Angela Elliott

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

Reply

yes, you can do that too. But since the cheese is heavier it may fall to the bottom.

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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.

Reply

use the minimum water requirement for your IP.

Reply

DonnaL

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

Reply

Yes, those work.

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Tina

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

Reply

Bryan Starliper

Yes Gruyere cheese makes it creamier

Reply

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

Reply

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.

Reply

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.

Reply

Hi Melissa, these issues could've happened because of the extra liquid from the frozen veggies.

Reply

Kerry

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

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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.

Reply

Thank you for your review!

Reply

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!!

Reply

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!!

Reply

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.

Reply

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