Soft, creamy, and endlessly customizable, Instant Pot Egg Bites are the ultimate breakfast or snack you’ll want on repeat all week long. Each bite is packed with savory flavor and velvety texture—plus, they’re ready in minutes with barely any cleanup. Trust me, they’re every bit as dreamy as your favorite coffee shop version (maybe even better)!
Why You’ll Love This Recipe
- Super Quick & Easy: With just a few ingredients and your Instant Pot, you’ll have an impressive protein-packed snack in under 20 minutes.
- Totally Customizable: Mix and match veggies, cheeses, and proteins to create endless flavor combinations that suit every mood or dietary need.
- Meal Prep Friendly: Instant Pot Egg Bites keep beautifully in the fridge or freezer, so you can enjoy a nourishing breakfast even on your busiest days.
- Coffeehouse Quality at Home: Creamy, fluffy, and decadently cheesy—a spot-on dupe for those pricey café egg bites but so much fresher and more affordable.
Ingredients You’ll Need
Every recipe needs a good foundation, and Instant Pot Egg Bites are no exception: you’ll only need a short list of real, simple ingredients that all work together to deliver flavor, richness, and fluffy results. Each one brings its own magic to the mix!
- Eggs: The star of the show! They make the bites protein-rich and provide that tender, custard-like base.
- Cottage Cheese: This is the secret to extra creaminess, silky smooth texture, and added protein—don’t skip it.
- Cheese: From pepperjack to cheddar, cheese infuses each bite with richness and loads of flavor; use what you love.
- Veggies: Roasted red peppers, spinach, chilis, broccoli, mushrooms, or green onions add color, freshness, and nutrition.
- Protein Options: Bacon, sausage, or even more veggies—each variation lets you make these egg bites your own.
- Herbs & Add-Ins: Basil, chives, or green onions brighten the egg bites and add layers of fresh flavor.
Variations
If you love getting creative in the kitchen, Instant Pot Egg Bites are the perfect blank canvas. They’re famously easy to customize—just swap in your favorite cheeses, vegetables, or proteins, and you’ll have a new flavor adventure every time!
- Roasted Red Pepper & Spinach: Add a burst of color and natural sweetness from the peppers, balanced by fresh green spinach and mellow monterey jack cheese.
- Diced Green Chilis & Pepperjack: Go Tex-Mex with a mild kick of heat—perfect for anyone who loves their breakfast with a spark.
- Broccoli & Cheddar: A timeless, kid-friendly combo that sneaks in veggies while keeping things cheesy and comforting.
- Bacon & Gruyere: A rich, savory, and ultra-cozy twist that tastes just like a classic quiche Lorraine (but way easier!).
- Sausage, Mushrooms & Swiss: Give your eggs a hearty, brunchy upgrade—earthy mushrooms, savory sausage, and nutty swiss cheese.
- Sun-Dried Tomatoes, Basil & Feta: Mediterranean inspiration in every bite; tangy tomatoes, fresh herbs, and creamy feta wake up your taste buds.
How to Make Instant Pot Egg Bites
Step 1: Prep Your Instant Pot
Start by adding one cup of water to the bottom of your Instant Pot and set the metal trivet inside. This water is essential for creating the steam that gently cooks the eggs, giving the egg bites their signature souffle texture!
Step 2: Blend the Egg Mixture
Add eggs, cottage cheese, and your chosen shredded cheese (like monterey jack, pepperjack, or cheddar) to a blender. Blitz on high until the mixture is completely smooth and airy—about 30 seconds. For creamier, more delicate egg bites, blending really makes a difference!
Step 3: Add Mix-Ins & Pour
Pulse in your add-ins—think roasted red peppers, chopped greens, herbs, or cooked meats—just enough to mix them but not so much they’re fully pureed. Divide the mixture evenly among the compartments of a silicone egg bite mold, filling each almost to the top.
Step 4: Seal and Pressure Cook
Tightly cover the silicone mold with aluminum foil to prevent condensation from dripping onto the egg bites. Carefully lower the mold onto the trivet (it’ll be a snug fit in a 6-quart Instant Pot). Lock the lid, set the valve to sealing, then cook on Manual (High Pressure) for 10 minutes.
Step 5: Natural Release & Cool
Once the timer beeps, let the pressure release naturally for 10 minutes—this keeps the egg bites ultra-tender and prevents overcooking. Carefully release any remaining pressure, remove the mold, and let your Instant Pot Egg Bites cool slightly before popping them out and devouring!
Pro Tips for Making Instant Pot Egg Bites
- Blend for Silky Smoothness: Don’t skip blending the eggs, cheese, and cottage cheese—the smoother the batter, the creamier your egg bites will be.
- Don’t Overfill Your Mold: Fill each cup about 90% full; this gives the eggs room to puff and keeps them from spilling over.
- Always Cover the Mold Well: Use aluminum foil or the silicone lid that comes with some molds to keep condensation from making the tops watery.
- Play with Seasonings: Flavor boosters like garlic powder, a pinch of smoked paprika, or fresh herbs elevate store-bought egg bites into something extraordinary!
How to Serve Instant Pot Egg Bites
Garnishes
Take your Instant Pot Egg Bites to the next level with a sprinkle of chives, a dusting of smoked paprika, or even a little extra shredded cheese on top. For a fresh kick, a few microgreens or a dollop of salsa are delicious and Instagram-worthy additions!
Side Dishes
Balance the rich, creamy eggs with crisp toast, roasted potato wedges, or a vibrant side salad. For a lighter bite, serve with berries and yogurt, or pack them up with cut veggies for the ultimate snack box.
Creative Ways to Present
For brunch spreads, display the egg bites on a pretty platter alongside a rainbow of toppings (think sliced avocado, hot sauce, or crumbled bacon). Or, pack assorted flavors into a bento box for breakfast on the go—each bite is portable, mess-free, and perfect for dipping.
Make Ahead and Storage
Storing Leftovers
Place any leftover Instant Pot Egg Bites in an airtight container and store them in the refrigerator for up to a week. Their soft, tender texture holds up beautifully, so you can enjoy fresh-tasting bites any morning!
Freezing
Egg bites freeze surprisingly well! Let them cool completely, then arrange in a single layer on a baking sheet to freeze before transferring to a freezer-safe bag or container. They’ll keep for up to two months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply microwave a refrigerated egg bite for about 30 seconds, or a frozen one for 1½ to 2 minutes until hot. Instant Pot Egg Bites stay moist and fluffy, even after reheating—a true make-ahead wonder!
FAQs
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Can I use something other than cottage cheese in my Instant Pot Egg Bites?
Yes! While cottage cheese gives the best creamy texture, you can try ricotta cheese or Greek yogurt for a similar richness. Just note the taste and texture may differ a bit from the original recipe.
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Do I need a silicone egg bite mold, or can I use something else?
While a silicone mold is ideal for easy release and portioning, you can use small heat-proof ramekins or even silicone muffin cups as a substitute—just adjust the filling and watch the cook time as sizes may vary.
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Why did my Instant Pot Egg Bites come out watery on top?
This usually happens when the mold isn’t tightly covered and steam condenses on the eggs. A tight foil or silicone lid helps prevent this. If needed, blot any moisture gently with a paper towel before serving.
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Can I double the recipe or stack two molds in my Instant Pot?
Absolutely! If your Instant Pot is tall enough to fit two molds, stack them carefully (separated with a rack if possible) and cook as usual. The cook time should remain the same, though it might take a bit longer to come to pressure.
Final Thoughts
If you haven’t tried making Instant Pot Egg Bites at home yet, I promise you’re in for a tasty and effortless treat. Enjoy switching up flavors, share with your family, and savor those creamy, cheesy bites all week long—they’ll quickly become your new breakfast favorite!
Print
Instant Pot Egg Bites Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 7 servings
- Category: Instant Pot
- Method: Pressure Cooking
Description
Delicious and customizable Instant Pot Egg Bites recipe that is perfect for a quick and easy breakfast. These flavorful egg bites are packed with various fillings and are sure to please the whole family.
Ingredients
Roasted Red Pepper Egg Bites
- 4 eggs
- 1/2 cup monterey jack cheese, shredded
- 1/2 cup cottage cheese
- 1 green onion, chopped, or 1 Tbsp. chopped chives
- 1/2 roasted red pepper, chopped
- 1/4 cup spinach, chopped
Diced Green Chilis + Pepperjack Cheese
- 4 eggs
- 1/2 cup pepperjack cheese, shredded
- 1/2 cup cottage cheese
- 1/4 cup diced green chilis
Cooked Broccoli + Cheddar Cheese
- 4 eggs
- 1/2 cup cheddar cheese, shredded
- 1/2 cup cottage cheese
- 1/4 cup broccoli, cooked and chopped
Bacon + Gruyere Cheese
- 4 eggs
- 1/2 cup gruyere cheese, shredded
- 1/2 cup cottage cheese
- 1/4 cup bacon, cooked and crumbled
Sausage + Mushrooms + Swiss Cheese
- 4 eggs
- 1/2 cup swiss cheese, shredded
- 1/2 cup cottage cheese
- 1/4 cup sausage, cooked and crumbled
- 1/4 cup mushrooms, cooked and chopped
- 1 Tablespoon green onions, chopped
Sun Dried Tomatoes + Basil + Feta Cheese
- 4 eggs
- 1/2 cup cottage cheese
- 1/4 cup feta cheese, crumbled
- 1/4 cup sun dried tomatoes, diced
- 1 Tablespoon fresh basil, chopped, or 1 tsp. dried basil
Instructions
- Add 1 cup water to Instant Pot and place the trivet (that came with your Instant Pot) inside. Add eggs, monterey jack, and cottage cheese to a blender and process until smooth (about 30 seconds). Add green onion, red pepper, and spinach and give it a quick pulse to combine. Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil.
- Lower the silicone mold into the Instant Pot. It’s a bit of a tight squeeze, but with the 6-quart Instant Pot, it fit perfectly. Place the lid on the Instant Pot and be sure that the vent is set to sealing. Press the MANUAL (high pressure) button and set the timer to 10 minutes. It will take about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot. Remove the silicone mold from the Instant Pot and allow the egg bites to cool for a few minutes before enjoying.
Notes
- These Instant Pot Sous Vide Egg Bites can be stored in the refrigerator for up to 1 week. Microwave for 30 seconds when ready to eat. They can also be frozen and reheated in the microwave for 1 ½ – 2 minutes.
Nutrition
- Serving Size: 1 egg bite
- Calories: 82 kcal
- Sugar: 1g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Protein: 6g
- Cholesterol: 103mg
