These Instant Pot Egg Bites are my twist on Starbuck’s sous vide egg bites! This healthy breakfast is easy to make, very customizable (4 variations listed), and SO creamy.
Egg cups have been my jam for quite some time – healthy egg muffin cups, roasted vegetable muffin cups – I can’t get enough! They’re a GREAT way to get protein AND veggies in first thing. Bonus: they’re awesome on the go and can be made in advance.
Today’s recipe: instant pot egg bites are no exception. These egg bites are packed with protein, veggies, and have the most amazing texture, think: fluffy, yet creamy souffle. Bonus: I show you FOUR different flavor variations.
Ingredients
These instant pot egg bites have a few key ingredients that you can swap out to suit your tastes! The variations are endless!
- Eggs – you’ll need four large eggs as your base.
- Salt and Pepper – enhances flavor and adds a touch of heat. Feel free to play around with different seasonings: taco seasoning, Italian seasoning, etc.
- Cottage Cheese – use full fat cottage cheese for extra creamy texture and protein!
- Shredded Cheese – cheddar, Monterey-jack, gruyere, feta, you name it!
- Mix-ins – kale, mushrooms, broccoli, bacon, peppers, spinach, and more! Mix and match!
- Chopped Herbs – basil, cilantro, or green onions are my go-tos!
How to make
These egg bites are ready in under 30 minutes!
- In a medium sized bowl, whisk together eggs, salt, pepper, cottage cheese, cheese, mix-ins, and chopped herbs.
- Divide the egg mixture between the compartments of a greased 7 slot silicone egg mold.
- Place the filled mold onto the instant pot trivet, pour 1 cup of cold water into the bottom of the instant pot, and lower the trivet into the prepared instant pot.
- Cover and lock the lid then cook on HIGH for 10 minutes. Allow the pressure to release naturally for another 10 minutes, then release any remaining pressure.
- Remove the molds from the instant pot and flip the egg bites out onto a clean work surface then serve and enjoy!
Variations
I love these instant pot egg bites because you can make them just how you like them! Pick your cheese, your mix-ins, and your herbs and go crazy! Here are some ideas:
- Broccoli Cheddar: 1/2 cup shredded cheddar, 1/2 cup steamed and chopped broccoli, and 1 tablespoon chopped green onion.
- Kale and Portobello: 1/2 cup shredded Monterey-jack, 1/4 cup canned chopped mushrooms (drained, then dried), 1/4 cup chopped kale, and 1 tablespoon chopped basil.
- Bacon and Gruyere: 1/2 cup shredded gruyere, 1/2 cup cooked and chopped bacon, and 1 tablespoon chopped green onion.
- Roasted Red Pepper: 1/4 cup shredded Monterey-jack, 1/4 cup crumbled feta, 1/4 cup chopped fresh spinach, and 1/4 cup chopped fire-roasted red peppers (drained and dried), and 1 tablespoon chopped cilantro.
The above flavors have been tested and enjoyed by myself and Trevor. Below are more flavor ideas that I think would be delicious!
- Green Chili and Pepperjack: 1/2 cup shredded pepperjack, 1/2 cup diced green chilis, and 1 tablespoon chopped cilantro.
- Sausage and Mushroom: 1/2 cup shredded Swiss cheese, 1/4 cup cooked and crumbled sausage, 1/4 cup canned chopped mushrooms (drained and dried), and 1 tablespoon chopped green onions.
- Sun Dried Tomato and Basil: 1/2 cup crumbled feta cheese, 1/2 cup sun dried tomatoes (drained and dried), and 1 tablespoon chopped basil.
- Ham and Cheese: 1/2 cup shredded gruyere or cheddar, 1/2 cup diced ham, and 1 tablespoon chopped green onion.
- Turkey and Swiss: 1/2 cup shredded Swiss cheese, 1/2 cup diced deli turkey, and 1 tablespoon chopped cilantro.
- Pepperoni Pizza: 1/2 shredded mozzarella cheese, 1/4 cup chopped pepperoni pieces, 1/4 cup diced green peppers, and 1 tablespoon chopped basil.
The possibilities really are endless! Use the variations listed or get creative with your own flavor variations!
What kind of molds to use
Use this 7 slot silicone egg mold. It’s safe to use in the instant pot, can be cleaned in the dishwasher, and makes perfectly sized and cooked egg bites.
Can you stack egg bite molds in instant pot?
Yes! I tend to make 1 batch of egg bites at a time, because I only have 1 mold, but you can get multiple molds and stack them inside the instant pot. Cook as directed; no extra time needed! (*not tested)
Can you use egg whites?
Yes! If you want to just use egg whites, you’ll need to supplement for the yolks.
Four large eggs measures out to be about 3/4 cup + 2 tablespoons of liquid. I recommend using liquid egg whites or cracking eggs whites into a measuring cup until you’ve reached 3/4 cups + 2 tablespoons!
Keep in mind, these won’t be quite as fluffy and creamy, because you’re missing out on fat from the yolk.
Can you bake instant pot egg bites?
Definitely! If you don’t have an instant pot, you can bake egg bites in a muffin tin instead:
- Preheat oven to 350 degrees F and grease a 12 slot non stick muffin tin with cooking spray. Set aside.
- Make filling as directed.
- Pour filling into muffin tin slots (fill them pretty much all the way to the top, I’m not sure how many slots you’ll fill).
- Bake in preheated oven for 15-20 minutes, or until the eggs have set and are cooked all the way through.
How to store
Store leftover egg bites in an airtight container in the fridge for up to 5 days or in the freezer for 3-4 months.
To reheat, microwave or bake until heated through.
– Jennifer
Instant Pot Egg Bites
Equipment for this recipe
Ingredients
- 4 large eggs
- 1/2 teaspoon salt more or less to taste
- 1/4 teaspoon pepper more or less to taste
- 1/2 cup full fat cottage cheese
- 1/2 cup shredded cheese see flavor variations below
- 1/2 cup mix-ins of choice see flavor variations below
- 1 tablespoon chopped herbs of choice see flavor variations below
Recipe Video
Instructions
- Pour 1 cup cold water into 6 quart Instant Pot. Set aside.
- In a medium sized bowl, whisk together eggs, salt, pepper, cottage cheese, cheese, mix-ins, and herbs.
- Divide the egg mixture evenly between the compartments of a greased 7 slot silicone egg mold*, tightly cover with aluminum foil that’s been sprayed with cooking spray, then place onto the Instant Pot trivet.
- Carefully lower the trivet into the prepared Instant Pot.
- Cover and lock the lid - be sure the pressure valve is pointed toward SEALING.
- Cook on HIGH pressure for 10 minutes.
- Allow the pressure to release naturally for 10 minutes, then release any remaining pressure before opening the Instant Pot.
- Flip the mold upside down onto a clean work surface (they should slide right out with a little jiggling) and enjoy!
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Notes
- 4 large eggs
- 1/2 teaspoon salt, more or less to taste
- 1/4 teaspoon pepper, more or less to taste
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar
- 1/2 cup chopped cooked broccoli
- 1 tablespoon chopped green onion
- 4 large eggs
- 1/2 teaspoon salt, more or less to taste
- 1/4 teaspoon pepper, more or less to taste
- 1/2 cup cottage cheese
- 1/2 cup shredded Monterey-jack
- 1/4 cup chopped canned mushrooms, drained and dried
- 1/4 cup kale, chopped
- 1 tablespoon chopped basil
- 4 large eggs
- 1/2 teaspoon salt, more or less to taste
- 1/4 teaspoon pepper, more or less to taste
- 1/2 cup cottage cheese
- 1/2 cup shredded gruyere
- 1/2 cup chopped cooked bacon
- 1 tablespoon chopped green onion
- 4 large eggs
- 1/2 teaspoon salt, more or less to taste
- 1/4 teaspoon pepper, more or less to taste
- 1/2 cup cottage cheese
- 1/4 cup shredded monterey jack cheese
- 1/4 cup crumbled feta
- 1/4 cup chopped spinach
- 1/4 cup chopped fire-roasted red peppers, drained and dried
- 1 tablespoon chopped cilantro
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Carolyn
Jennifer @ Show Me the Yummy