Save It
Saved
Make a tray of egg bites, and you’ll have a protein-packed snack to pop in your mouth whenever hunger strikes! They’re easy to cook using a silicone mold and your Instant Pot, or electric pressure cooker. (New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.)
Egg bites are just what they sound like—crustless, bite-sized, quiche-like rounds of eggs, cheese, and whatever mix-ins you want. They’re tasty, portable, and easy to eat — just like the version from Starbucks! What’s not to like?
How do you make instant pot egg bites?
This recipe uses three large eggs to make seven egg bites, using this model of silicone mold. Searching “egg bite mold” on Amazon yields tons of results, and any of the similarly-shaped brands will work well.
I prefer to use one mold at a time, since the egg bites tend to come out more evenly cooked and more nicely shaped that way, but you can also double the recipe and stack two molds on top of each other.
To double this recipe and cook two trays of egg bites at once:
- Be sure to put a round of parchment over the top of both layers The parchment keeps condensation from the lid from dripping down into the bites.
- Just increase the cooking time to 10 minutes to ensure that the double batch cooks through.
What are some good fillings for egg bites?
In addition to the eggs, add some cheese and chopped up add-ins to make your egg bites fun and flavorful.
I like to blend a mixture of cottage cheese and any soft cheese (cream cheese, brie, Boursin, or even a few wedges of Laughing Cow work great) into the eggs, then stir in some shredded cheese with the other mix-ins.
For eggier, less cheesy bites, you can certainly skip or reduce the amount of cheese. If so, you may want to add extra eggs or egg whites to make up for the volume, so your bites aren’t too small.
For the egg bites pictured here, I used some (fully cooked) chopped breakfast sausage, bell pepper, and green onions. Egg bites are a great repository for any leftovers, too—think cooked meat or roasted veggies from last night’s dinner.
Here are some other ideas to try:
- Wilted spinach and cheese
- Ham and cheese
- Crumbled bacon (with Gruyère cheese if you want a copycat version of Starbucks!)
How to eat, reheat, or freeze egg bites
How to eat, reheat, or freeze egg bitesEnjoy egg bites straight out of the pot for breakfast or brunch, or pack them as a high protein, snackable pick-me-up. They’re also great the next day, smooshed onto a piece of bread and warmed in the toaster oven.
If you want to freeze them, thaw them in the fridge for a few hours or overnight before gently reheating in the toaster oven or microwave.
More Ways to Have Eggs for Breakfast!
- Fluffy Scrambled Eggs
- Freezer Breakfast Burritos with Sausage, Eggs, and Salsa Verde
- Dutch Baby Pancake with Salmon and Fried Egg
- Avocado Toast with Fried Egg, Olives, and Smoked Paprika
- Make-Ahead Feta and Spinach Breakfast Wraps
Instant Pot Egg Bites Recipe
To double this recipe and cook two trays of egg bites at once:
- Be sure to put a round of parchment over the top of both layers The parchment keeps condensation from the lid from dripping down into the bites.
- Just increase the cooking time to 10 minutes to ensure that the double batch cooks through.
Ingredients
- 3 large eggs
- 1/4 cup cottage cheese
- 1/4 cup soft cheese, like cream cheese, brie, Boursin, or Laughing Cow
- 1/2 cup chopped mix-ins, like cooked meats and/or raw or cooked vegetables
- 1/2 cup shredded cheese, such as cheddar, Monterey jack, or mozzarella
Special equipment:
- Silicone egg mold
- Instant Pot or other electric pressure cooker
Method
1 Blend the eggs and cheeses: Combine the eggs, cottage cheese, and soft cheese in a blender. Blend at medium speed for about 30 seconds, until smooth.
2 Add the mix-ins: Pour the blended egg mixture into a bowl. Add the chopped mix-ins and shredded cheese and stir to combine.
3 Fill the molds: Use a small amount of oil or nonstick cooking spray to grease a silicone egg mold, then ladle 1/4 cup of the mixture into each of the impressions in the mold. Wipe off any drips.
4 Prepare the pressure cooker: Pour 1 cup of water into the Instant Pot or electric pressure cooker. Carefully transfer the egg mold to the wire steam rack, then place an 8-inch parchment round or piece of aluminum foil on top of the mold to keep condensation from dripping onto the bites as they cook.
Grasping the handles of the steam rack, lower the egg mold into the pot.
5 Cook the eggs on low pressure: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” program, then adjust the time to 8 minutes at low pressure. (If making a double batch, increase the cooking time to 10 minutes.)
The pressure cooker will take about 10 minutes to come up to full pressure. Cook time begins once it has reached full pressure.
6 Release the pressure naturally for 5 minutes: When the timer goes off, let the pressure release naturally for 5 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.” It will take a minute or two for the pressure to release completely.
7 Remove the egg bites from the pressure cooker: Wearing heat-proof mitts, grasp the ends of the wire rack to lift the egg bite mold out of the pot. Remove the sheet of parchment and let the bites cool for 2 minutes or so (they will deflate a bit as they cool). Use a spoon to scoop the bites out of the mold and transfer them to a serving dish.
8 Serve the egg bites: While warm, serve the bites (on their own, or with toast or a pile of mixed greens), or refrigerate for up to 3 days in a tightly lidded container. To reheat, microwave very briefly (about 25 seconds, depending on the strength of your microwave).
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
Products We Love
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. A self-taught cook and classically-trained soprano, Coco Morante writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle. For more recipes, visit her blog, Lefty Spoon.
Instant Pot Egg Bites
Delicious and easy!
xxxxxyyyyy
Thank you for excellent instructions and a delicious recipe! They had that same silky texture as the Starbucks variety. It was so quick and easy, too. I added about a T. of finely diced Black Forest ham, canned diced green chiles, and finely chopped red pepper. I used Chavrie goat cheese (only because I couldn’t remember what your recipe said when I was shopping). I used sharp cheddar for the shredded cheese. I felt like a pro creating these cute little egg bites.
xxxxxyyyyy
The “lid” Susan refers to is the plastic lid that comes with the trays. That lid is for cold storage and isn’t to be heated in a microwave, oven, or pressure cooker. You really have to dig down into the descriptions past all the pictures on Amazon to find this comment from the manufacturer:
“Tray and lid may be used in the freezer, tray may also be used in the microwave and the oven (up to 425 F) used for baking, for food storage or serving, or as a mold.”
Great recipe BTW! You can also use the steam function to cook them as well: 8 mins sealed, 10 mins natural release, then manual release of the rest.
xxxxxyyyyy
Gene, thank you for sharing this information about the egg mold lid. That’s interesting it can be in a 425 F oven but not in a pressure cooker, which only goes to 250 F…but it’s wet heat, so maybe there’s something about the different method.
Ours came out a little bit ronny on low pressure. I saw that other recipes that call for high-pressure but quick quick release is that a slower release. But they sure taste good!
Same issue, runny, and used the cover too.
I have made these several times now, my husband loves them. He has them for breakfast (he’s up early and needs good food fast) . Great recipe that’s easy. ❤️
xxxxxyyyyy