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+ servings
Instant Pot Egg Bites

Easy Instant Pot Egg Bites for a Flavorful Breakfast Boost

Quick and customizable Instant Pot Egg Bites packed with protein for a delicious breakfast.
Prep Time 10 minutes
Cook Time 8 minutes
Natural Pressure Release Time 10 minutes
Total Time 28 minutes
Servings: 4 bites
Course: Breakfast
Cuisine: American
Calories: 90

Ingredients
  

For the Base
  • 6 largest Eggs Can substitute with egg whites or aquafaba for a lighter version.
  • 0.5 cup Cottage Cheese or Cream Cheese Greek yogurt is a tangy swap if desired.
  • 0.25 cup Milk or Cream Dairy-free options like almond or oat milk can be used.
For the Flavor
  • 0.5 cup Shredded Cheese Nutritional yeast can be used for a vegan option.
  • 0.5 teaspoon Salt Adjust as needed for low-sodium diets.
  • 0.25 teaspoon Pepper Experiment with smoked paprika for a smoky flavor.

Equipment

  • Instant Pot
  • Silicone molds or muffin cups

Method
 

Step-by-Step Instructions for Instant Pot Egg Bites
  1. Prepare the Molds: Lightly grease silicone molds or muffin cups with cooking spray and lay out desired add-ins at the bottom.
  2. Mix the Ingredients: In a bowl, combine eggs, cottage cheese, milk, shredded cheese, salt, and pepper. Whisk until smooth.
  3. Fill the Molds: Pour the mixture into prepared molds, filling each about ¾ full. Tap molds to release air bubbles.
  4. Set Up the Instant Pot: Add 1 cup of water, place the trivet inside, and arrange filled molds on top. Close the lid and set to high pressure for 8 minutes.
  5. Release the Pressure: After cooking, let the Instant Pot naturally release pressure for 10 minutes before a quick release.
  6. Cool and Serve: Allow egg bites to cool briefly in molds, then gently remove. Serve warm and enjoy.

Nutrition

Serving: 1biteCalories: 90kcalCarbohydrates: 2gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 200mgPotassium: 80mgSugar: 1gVitamin A: 250IUCalcium: 100mgIron: 1mg

Notes

Customize by adding favorite veggies or cheeses. Store in an airtight container for up to 4 days or freeze for longer storage.

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