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Instant Pot Egg Bites Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 7 servings 1x
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American

Description

Perfectly fluffy and protein-packed egg bites made in the Instant Pot for a quick and customizable breakfast option. Choose from three delicious flavor combinations: savory Gruyere & Bacon, vibrant Roasted Red Pepper, or hearty Sausage & Cheddar.

Ingredients

Units Scale

Base Recipe

  • 4 large eggs (200 grams)
  • 1/2 cup fat free cottage cheese (4 fl oz)
  • 1 tbsp heavy cream (1/2 fl oz)
  • Salt and pepper to taste
  • Gruyere & Bacon Add-Ins
  • 1/3 cup gruyere cheese, shredded (30 grams)
  • 5 slices crispy cooked 25% less sodium bacon, finely chopped (33 grams, cooked weight)

Roasted Red Pepper Add-Ins

  • 1/2 cup Monterey jack cheese, shredded (40 grams)
  • 1/4 cup roasted red pepper, finely chopped (34 grams)
  • 1/4 cup baby spinach, chopped

Sausage & Cheddar Add-Ins

  • 1/2 cup Jennie-O turkey sausage, cooked and finely crumbled (58 grams)
  • 1/3 cup cheddar cheese, shredded (30 grams)
  • 1 tbsp chives, chopped

Instructions

  1. Prep Add-Ins: Choose 1 of the 3 flavors, then divide associated add-ins evenly between egg bite molds. Set aside. This ensures each egg bite has a balanced distribution of fillings for consistent flavor throughout.
  2. Create The Base Mixture: Add eggs, cottage cheese, heavy cream, salt and pepper to a blender. Blend until smooth, about 30 seconds depending on the blender. The cottage cheese provides protein while creating a silky texture that makes these egg bites exceptionally creamy.
  3. Fill The Molds: Pour egg mixture into egg bite molds, filling until each mold is about 3/4 full. Gently tap the egg bite mold on the counter to release any larger air bubbles. Add 1-1.5 cups of water to the bottom of the Instant Pot inner cooking pot. Stack the egg bite molds onto the Instant Pot handled trivet and carefully lower them into the Instant Pot.
  4. Cook And Serve: Set Instant Pot to steam for 11 minutes (or high pressure) for 9 minutes, followed by 10 minutes of natural release. Vent any remaining pressure and flip egg bites onto a plate for serving. The natural release is crucial for helping the egg bites maintain their fluffy texture without deflating.

Notes

  • Steam vs High Pressure: The egg bites are less likely to spill out of the molds using steam on the high setting vs manual high pressure, but both work fine.
  • Baking Instructions: If you don’t have an Instant Pot or the right egg bite molds, you can bake them in a silicone muffin pan at 350°F for 18-20 minutes instead.
  • Make-Ahead: These egg bites refrigerate well for up to 5 days and can be frozen for up to 2 months.
  • Reheating: For best results, microwave refrigerated egg bites for 30 seconds or thawed frozen bites for 45-60 seconds.
  • Substitutions: Greek yogurt can replace cottage cheese for a tangier flavor profile.

Nutrition

  • Serving Size: 1 egg bite
  • Calories: 120
  • Sugar: 1g
  • Sodium: 220mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 10g
  • Cholesterol: 120mg

Find it online: https://emilyquickdinners.com/instant-pot-egg-bites-recipe/