Instant Pot Egg Bites are soft, pillowy, delicious eggy puffs. Inspired by Starbucks® Sous Vide Egg Bites, these tasty breakfast pressure cooker egg bites are pressure cooked in a fun silicone mold to get the perfect size and shape! This is the best Instant Pot Egg Bites recipe! Change up the filling to make your favorite customized flavors!
Instant Pot Egg Bites
Who loves a fun breakfast?! Well I sure do. Breakfast is a meal that I enjoy for so many reasons: Pancakes, waffles, oatmeal, French toast, bacon, Eggs… Need I go on? Sometimes, during the week, it isn’t easy for me to get a good breakfast.
I wake up and get so busy, only to look at the clock and realize it’s 11 am and I haven’t eaten yet! So I need to grab something easy and quick.
Having some Instant Pot Egg Bites in the fridge, ready to go, is a perfect solution. You can reheat them quickly, about 25 seconds in the microwave, and they are great with a piece of toast and some fruit. I like to call them my protein bombs!
Fill up your egg bites mold about halfway. Then add bacon or other add-ins. Then top off with more egg mixture to the top of the mold and add more bacon.
When the Instant Pot Egg Bites are done coking, they will be puffed up, often times pretty high. Don’t worry, they will settle back down in just a few minutes as they cool off enough to eat.
When I first started making Instant Pot Egg Bites, about a year ago, they came out grainy, and I didn’t like them at all. I wouldn’t eat them. I tried several versions, and one thing I realized was that ricotta cheese, and bagged cheddar cheese were the reason they were so gross to me, lol!
Once I switched to my favorite, Gruyére cheese, and swapped out cottage cheese for the ricotta, they took on a completely different texture. Sooo much better!
- Some variations on this pressure cooker egg bites recipe I enjoy are:
- Mushroom, Swiss, Sausage.
- Sun Dried Tomato, Feta Cheese.
- Spinach, Tomato, Italian Seasoning.
- Sausage, in place of Bacon.
A serving size for me is 2 or 3 egg bites. If I’m having toast I will only eat 2 of them. I like to garnish egg bites with hot sauce, sour cream, salsa, or if not in the mood for any of that, I just eat them plain. They are so good!
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Instant Pot Egg Bites are soft, pillowy, delicious egg puffs. It all started with Starbucks® Sous Vide Egg Bites, and those have inspired these tasty breakfast pressure cooker egg bites!
- 4 Eggs
- 1/2 cup Cottage Cheese
- 1/4 cup Heavy Cream
- 2/3 cup Gruyére Cheese, shredded (or emmental, jarlsberg, beaufort, or comté cheese)
- 1/8 tsp Pepper
- 2 Tbsp Chives, minced
- 3 slices Cooked Thick Sliced Bacon, chopped (or 1/2 cup Cooked Crumbled Sausage)
- 1 tsp Hot Sauce
- 1/2 cup Broccoli (cooked, chopped small)
- 1/2 cup Tomatoes, deseeded, diced
- 1/2 cup Roasted Red Bell Peppers, diced
- 1/2 cup Mushrooms, diced
- Cooking Spray
- Egg Bites Silicone Mold
- 1 cup Water
- Instant Pot® Pressure Cooker
- Trivet/Rack w/long handles, for the mold to sit on
- Blender, or Immersion Blender
- Foil
Spray the silicone egg bites mold with the cooking spray. Set aside.
Add the eggs, cottage cheese, heavy cream, Gruyére cheese, pepper, and chives to the blender and blend for 2 minutes on medium speed, or until the mixture is light and fully incorporated.
Fill the egg bite mold openings halfway with the egg mixture. Then add 3/4 of the the chopped bacon or other add-ins and gently press them in. Continue filling with the egg mixture, and top with remaining bacon, and press it in.
Pour 1 cup of water into the inner stainless liner of the pot. Then set the full egg bites mold on the trivet and very carefully set it in the pot. Loosely cover with foil.
Close the lid of the pot and set the steam release knob to the Sealing position.
Press the Pressure Cook or Manual button (or dial) then press the +/- button (or dial) to select 8 minutes. The pot will take a few minutes to come to pressure.
When the cook cycle is finished, let the pot sit undisturbed for 8 minutes (8 minute Natural Release). Then open the steam release valve to Quick Release the remaining pressure until the pin in the lid drops down.
Open the lid and remove the foil. Use silicone mitts to grasp the trivet handles and carefully remove the egg bites mold. Set aside to rest for about 4 minutes. They may be puffed up quite a bit, but they will go back down. They will come out of the mold easier if they cool a little.
Serve warm as is, or with any garnish you like. I like hot sauce and a bit of sour cream.
*If you like lots of add-ins in one batch, you may have too much mixture for one mold to hold it all. Maybe consider getting a second mold, or make another batch.
One batch yields 7 Instant Pot Egg Bites.
RESOURCES TO MAKE Instant Pot Egg Bites recipe and more
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This is the best egg bites recipe I have tried! My toddler gobbles these up! A keeper recipe.
Thank you, Jamie! I’m glad you and your baby like these!
Made your eggs bites today in my IP. Texture was perfect. My husband ate 3! I used Chorizo but used the recommended Gurerye cheese. Forgot the foil. Does the foil gel brown them at all or limits the moisture? Also, any tips on Browning them a bit? Thanks for sharing.
Hi Beverly! The foil just diverts some of the water. If you want to brown them, you can place them in a pie plate and pop them under the broiler for a few minutes. Or use a toaster oven.
Can i use egg whites with this recipe? I usually dont use them but have some and thought it would be ok.
I think that would be a fun experiment. Though you may need to double them (or more) to make up for the missing yolks.
Hi there! Any luck with freezing these after they are cooked? I would like the make them and freeze them to eat on for future mornings 🙂
Hi, I haven’t tried freezing them, but I’d give it a try. When you warm them back up, if using the microwave, use a lower power, like 50% so they don’t explode or get rubbery.