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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 InstaPot Egg Bites recipe! Change up the filling to make your favorite customized flavors!
Instant Pot Egg Bites
Sometimes during the week, it isn’t easy to get a good breakfast. These Copycat Starbucks® Sous Vide Egg Bites made in the Instant Pot are a great solution.
When you need to grab something easy and quick for breakfast, having some cooked egg bites in the fridge is so helpful. Just heat them up and enjoy a quick breakfast with lots of protein and delicious flavor.
You can reheat them quickly, about 25 seconds in the microwave, and they are great with a piece of toast and some fruit.
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 cooking, 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.
Egg Bites Texture
- When I first started making Instant Pot Egg Bites they came out with a grainy texture, and I didn’t care for them.
- I tested several versions, and one thing I realized was that the use of ricotta cheese, and bagged cheddar cheese were the reasons they had an unappealing texture.
- Once I switched to freshly grated Gruyére cheese, and swapped out cottage cheese for the ricotta, they took on a completely different texture. So much smoother and no grain!
Some Flavor Variations for Pressure Cooker Egg Bites
- Mushroom, Swiss, Sausage.
- Sun Dried Tomato, Feta Cheese, Red Bell Pepper
- Spinach, Tomato, Italian Seasoning.
- Sausage, in place of Bacon.
Egg Bites Garnish?
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 any way!
Serving Size for Egg Bites?
A serving size is one Egg Bite, however, for me it is 2 or 3 Egg Bites. If I’m having toast I will only eat 2 of them.
Egg Bites Storage
Keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave for about 25 seconds.
Instant Pot Egg Loaf
Instant Pot Southwest Biscuit Egg Bake
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Instant Pot Breakfast Burritos
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Egg Bites Mold
Instant Pot Egg Bites
Ingredients
- 4 Eggs
- ½ cup Cottage Cheese
- ¼ cup Heavy Cream
- ⅔ cup Gruyére Cheese, shredded (or emmental, jarlsberg, beaufort, or comté cheese)
- ⅛ teaspoon Pepper
- 2 Tablespoons Chives, minced
- 3 slices Cooked Thick Sliced Bacon, chopped (or 1/2 cup Cooked Crumbled Sausage)
Optional Add-Ins*
- 1 teaspoon Hot Sauce
- ½ cup Broccoli (cooked, chopped small)
- ½ cup Tomatoes, deseeded, diced
- ½ cup Roasted Red Bell Peppers, diced
- ½ cup Mushrooms, diced
Tools You'll Need
- 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
Instructions
- 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 silicone egg bites mold openings halfway with the egg mixture. Then add ¾ 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. High pressure. 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.
Notes
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*If you like lots of add-ins in one batch, you may have too much mixture for one mold to hold it all. Use a second mold, or make another batch with 1 mold. Link to buy a Silicone Egg Bites Mold with Rack One batch yields 7 Instant Pot Egg Bites.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a newbie IP user but thanks to Facebook’s Instant Pot 101 for beginners I’m getting brave and using my pot several times a week. I received my Amazon order of 2 egg bit molds today and your banana bread recipe calls for 3. How many molds do you recommend having? I plan to make pancake bites this coming weekend. Can you put 3 in the IP at the same time?
Hi Kathy. You can only put in two in at a time, so it’s easy to pop them out to cool and load up the third one and cook it. Two mold is enough I think.
Couldn’t find it but is this high or low preassure? Thanks!
High
Delicious recipe! I’m an instant pot newbie and am delighted with these. They are a little “wet” and though I used the foil per your direction, my silicone mold came with a cover. Do you think that would work to keep out a bit more of the moisture?
If the cover is silicone, then yes, you can use it. I have an older mold with a plastic cover, and I just got another with a silicone cover.
I’m so glad I looked here, yep the cover is plastic. Back to amazon I go. Thanks!
Mine didnt come out so well. Wondering where I went wrong. Texture was wierd, almost crumbley and a funny color, grey on the inside. All I added was cheese and a bit of season salt
I have pictures, but didnt know how to post them.
I think because you didn’t use all of the ingredients, it needed less cook time.
Delish, Could you please put this on your IP mini recipes list? I love your recipes for the 3 qt. Mini!
Thank you.
Kaye
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.
They freeze bee-u-ti-fully! I’ve made – and frozen -both egg white and original, Love both! Thanks!
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.
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.
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!