Instant Pot Egg Bites Recipe
Introduction
These Instant Pot Egg Bites are a creamy, healthy breakfast inspired by Starbucks’ sous vide egg bites. They’re easy to prepare, customizable with your favorite mix-ins, and perfect for busy mornings.
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)
Instructions
- Step 1: Pour 1 cup cold water into a 6-quart Instant Pot and set aside.
- Step 2: In a medium bowl, whisk together the eggs, salt, pepper, cottage cheese, shredded cheese, mix-ins, and herbs until smooth.
- Step 3: Divide the egg mixture evenly into a greased 7-slot silicone egg mold. Cover tightly with aluminum foil sprayed with cooking spray.
- Step 4: Place the mold onto the Instant Pot trivet and carefully lower it into the Instant Pot.
- Step 5: Close and lock the lid, making sure the pressure valve is set to sealing. Cook on HIGH pressure for 10 minutes.
- Step 6: Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure before opening the lid.
- Step 7: Flip the mold upside down onto a clean surface and gently jiggle to release the egg bites. Enjoy warm.
Tips & Variations
- Try different cheese and mix-in combinations like broccoli cheddar, kale and mushroom, bacon and gruyere, or roasted red pepper for variety.
- Use fresh herbs for the best flavor and add a pinch of smoked paprika or garlic powder for extra depth.
- Grease the silicone mold well to ensure the egg bites slide out easily.
Storage
Store cooked egg bites in an airtight container in the refrigerator for 4-5 days or freeze for 3-4 months. Reheat gently in the microwave or bake until heated through to maintain their creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, feel free to use any shredded cheese you like, such as cheddar, Monterey Jack, Gruyere, or feta, depending on your flavor preference.
Do I need a silicone mold for this recipe?
A silicone egg mold is recommended for even cooking and easy removal, but you can also use small heatproof jars or ramekins that fit inside your Instant Pot trivet.
Print
Instant Pot Egg Bites Recipe
- Total Time: 30 minutes
- Yield: 7 egg bites 1x
- Diet: Low Fat
Description
These Instant Pot Egg Bites are a healthy and creamy breakfast option inspired by Starbucks’ sous vide egg bites. They’re easy to make, customizable with various mix-ins and cheeses, and perfectly cooked using the Instant Pot for a quick breakfast solution.
Ingredients
Scale
Basic Egg Bite Mixture
- 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)
Broccoli Cheddar Variation
- 4 large eggs
- ½ teaspoon salt, more or less to taste
- ¼ teaspoon pepper, more or less to taste
- ½ cup cottage cheese
- ½ cup shredded cheddar cheese
- ½ cup chopped cooked broccoli
- 1 tablespoon chopped green onion
Kale & Portobello Mushroom Variation
- 4 large eggs
- ½ teaspoon salt, more or less to taste
- ¼ teaspoon pepper, more or less to taste
- ½ cup cottage cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped canned mushrooms, drained and dried
- ¼ cup chopped kale
- 1 tablespoon chopped basil
Bacon & Gruyere Variation
- 4 large eggs
- ½ teaspoon salt, more or less to taste
- ¼ teaspoon pepper, more or less to taste
- ½ cup cottage cheese
- ½ cup shredded Gruyere cheese
- ½ cup chopped cooked bacon
- 1 tablespoon chopped green onion
Roasted Red Pepper Variation
- 4 large eggs
- ½ teaspoon salt, more or less to taste
- ¼ teaspoon pepper, more or less to taste
- ½ cup cottage cheese
- ¼ cup shredded Monterey Jack cheese
- ¼ cup crumbled feta cheese
- ¼ cup chopped spinach
- ¼ cup chopped fire-roasted red peppers, drained and dried
- 1 tablespoon chopped cilantro
Instructions
- Prepare Instant Pot
Pour 1 cup of cold water into a 6-quart Instant Pot and set it aside. This water will create the steam necessary for cooking the egg bites in the silicone mold. - Mix Ingredients
In a medium-sized bowl, whisk together the eggs, salt, pepper, cottage cheese, shredded cheese, chosen mix-ins, and herbs until well combined. - Fill Silicone Mold
Grease a 7-slot silicone egg mold and divide the egg mixture evenly among the compartments. Tightly cover the mold with aluminum foil that has been sprayed with cooking spray to prevent condensation from dripping onto the egg bites. - Place Mold in Instant Pot
Set the covered mold onto the Instant Pot trivet, then carefully lower the trivet into the Instant Pot containing the water. - Seal and Cook
Close and lock the Instant Pot lid, ensuring the pressure valve is set to the SEALING position. Cook on HIGH pressure for 10 minutes. - Natural Pressure Release
Allow the pressure to release naturally for 10 minutes after cooking, then release any remaining pressure manually before opening the lid. - Remove and Serve
Carefully flip the silicone mold upside down onto a clean surface; the egg bites should slide out easily with a little jiggling. Serve immediately and enjoy!
Notes
- For best results, use a silicone egg mold designed for cooking egg bites in an Instant Pot.
- Nutrition information varies depending on choice of mix-ins and cheeses.
- Egg bites can be stored in the refrigerator for 4-5 days or frozen for 3-4 months.
- Reheat egg bites in the microwave or bake until heated through.
- Variations in flavors include Broccoli Cheddar, Kale & Portobello Mushroom, Bacon & Gruyere, and Roasted Red Pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Keywords: 10 minute prep, healthy, instant pot, egg bites, breakfast, creamy
