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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).
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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
Do you put these directly on bottom of pressure cooker (With the water) or on a raised trivet?
Hi Chris, you use the trivet :)
I’ve made them three times already in the past two weeks. With different add-ins and cheeses and they always turned out amazing. I use Greek yogurt instead of the soft cheese but it still tastes super light and fluffy. My favorite add-ins so far were leftover salmon with green onions and cherry tomatoes. Cooking up a double batch as I’m typing this to freeze for next weeks breakfasts … also Toddler and Husband approves – which doesn’t happen all that often!!!
xxxxxyyyyy
I have a plastic cover for the mold. Can I put that on just to cover, instead of using aluminum foil?
Hi Pat, here’s what Coco says: “I wouldn’t use the plastic cover that comes with the molds — it’s meant for freezer or fridge storage, not cooking. Hope that helps!”
Not recommended. I use tin foil and use the covers in the fridge.
Ommmggg I LOVE THESE!! I almost cried I was so happy with the results.
Only thing is I wish there was nutrition to this. Can you post nutrition?
xxxxxyyyyy
Hi Lindsy, glad you liked these so much! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one.
My eggs won’t set, I’ve tried this recipe twice carefully following all steps and I keep ending up with partially cooked runny scrambled eggs. First time I did low pressure 8 minutes and a 5 minute release, second time I did low pressure and 10 minutes with 5 minute natural release, eggs didn’t set, put it back on for 2 minutes and a 5 minute release, eggs still didn’t set. I’m getting steam and pressure and I’m experienced using my instapot, what am I missing? First batch was filled with eggs, feta, bacon bits, and a little bit of tomato, about half the egg cooked, second batch was egg, Kraft cheese and bacon bits, did not set at all or less than 10% set.
Hi Doug, hmm, I’m stumped! Are you cooking them in a silicone mold, or something else? What model Instant Pot do you have, or are you using a stovetop cooker?
I’m using an instapot duo 6qt, and the silicone mold. Using the trivet and 1 cup of water.
I’m at a loss. I cook mine just like you using same 6qt size IP & silicone egg bite mold and my are perfect. Sorry I can’t be of help.
Thanks for that, let’s see…I’m still stumped! And readers out there have theories for what may have gone wrong? Doug, how often have you used low pressure in your cooker? Maybe the psi of your cooker at that setting is flawed, though I’ve never heard of that happening before.
Ok! So, the pressure setting was the issue for me. I went with HIGH pressure (prior to trying this recipe the only setting I’ve used for 2-3 years) and they came out PERFECT. I guess maybe there’s something wrong with my instapot. Third time is the charm. Thank you for the replies and help.
I bet the tomato is making your eggs runny. Try cooking the tomato first…raw veggies are enemy of eggs…same issue when you make a quiche. Raw veggies will put water in your eggs.