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instant pot egg bites stacked on plate, one being lifted
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5 from 1 vote

Instant Pot Egg Bites

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 7 egg bites
Calories: 82kcal
Author: Jennifer Debth

Ingredients

  • 4 large eggs
  • ½ teaspoon salt more or less to taste
  • ¼ teaspoon pepper more or less to taste
  • ½ cup full fat cottage cheese
  • ½ cup shredded cheese see flavor variations below
  • ½ cup mix-ins of choice see flavor variations below
  • 1 tablespoon chopped herbs of choice see flavor variations below
US Customary - Metric

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!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*This is the silicone mold we used. 

Nutrition information is for broccoli cheddar egg bites. It will vary depending on the ingredients you use.
Broccoli Cheddar
  • 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
Kale & Portobello Mushroom
  • 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
Bacon & Gruyere
  • 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
Roasted Red Pepper
  • 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

Serving: 1egg bite | Calories: 82kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 314mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 1mg

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