Best Instant Pot Egg Bites [Video]

Catalina Castravet
By Catalina Castravet

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.

Picture of instant pot egg bites topped with bacon.

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 perfection 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!

Photo of egg bites in a silicon mold inside the instant pot.

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 in 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 is left is to close the lid and cook on high for 8 minutes, followed by natural pressure release.

Close of image of instant pot egg bites.

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.

Instant pot egg bites with bacon and cheese photo.

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 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.

Save Recipe
5 from 11 reviews
Best Instant Pot Egg Bites
Author: Catalina Castravet Serves: 7 egg bites
Prep time: 15 minutes Cook time: 15 minutes Total time: 30 mins

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

  1. Add all the ingredients except bacon to a blender and blend at high speed until smooth.
  2. Lightly grease silicone mold with olive oil and add bacon crumbs into each egg bite mold, distribute evenly.
  3. Stir the egg mixture and pour it into molds, don't fill them to the brim.
  4. Add 1 cup of water to the Instant Pot, add the handled trivet and place the filled egg mold on top of the trivet.
  5. 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.
  6. 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.
  7. Garnish with more bacon and chopped green onions.
Calories: 128 Carbohydrates: 1 Protein: 8 Fat: 9 Saturated Fat: 3 Cholesterol: 151 Sodium: 273 Potassium: 93 Sugar: 0 Vitamin A: 285 Vitamin C: 0.7 Calcium: 64 Iron: 0.8
Save Recipe

Picture of instant pot egg bites for pinterest.

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Comments

Leave a reply

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!

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Kristin

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

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Ruth I

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

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Scott

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

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On warm or turn off, its the same thing for NPR.

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Sandi

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

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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.

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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!

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Natalie R Cooper

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

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Janet

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

Reply

no, not during cooking.

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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.

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same time

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Sheila Wineman

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

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I don't cover

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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.

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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.

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Marie Roxanne Veinotte

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

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Yes, sure. Just add them to a freezer bag and freeze.

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DellinoHIo

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

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yes, better to place a long legged trivet between them in that case

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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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[email protected]

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

Reply

Yes, you could. Just let them cool prior to freezing. Then, transfer to a freezer-safe dish. They can be frozen for up to 3 months. Reheat prior to serving. Glad you have loved them!

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[email protected]

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.

Reply

Hi, I am sorry, I can't really point what is used as a replacement as I never replaced it :) I just make mine like these all the time.

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Debbie

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

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Debbie

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

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correct

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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!

Reply

Great! Please let us know how you liked it!

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Jean

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

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Yes, it will work well.

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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.

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I am very happy that you liked the recipe, they will still rise a bit as thats how egg tends to behave, you can fill them less so when they rise, they are just the right size. You can also add more cheese and less milk, this will reduce the rising as well.

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Sheri

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

Reply

Thank you for sharing :)

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Melissa

Can you sub egg beaters or egg whites?

Reply

Hi, I am sorry, I am sure you can sub, but I have never tried it.

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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!

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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!!

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Jen

Thanks! They are amazing.. melt in your mouth

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Thank you, I love the texture as well!

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Brenda

Where do you get the silicon egg molds??

Reply

You can get them on amazon, see the shop menu on our site, we list them there as well from amazon.

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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

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Carolyn

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

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Kelen

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

Reply

A tablespoon per egg bite.

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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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Use a whisk or a fork, but make sure you whisk them really well.

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[email protected]

Love how they turn out

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great :)

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Bianca J Carbajal

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

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The nutrition value is per egg bite

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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.

Reply

Did you cook on high pressure?

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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

Reply

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