Instant Pot Egg Bites
Packed with protein, full of flavor, and completely customizable, Instant Pot egg bites are light, fluffy, creamy, and incredibly simple to make!
Servings: 7 egg bites
Equipment
- Electric Pressure Cooker (6 or 8 quart) (least expensive, most reliable model)
- Blender (my all-time favorite Vitamix)
Ingredients
Base Egg Bite Recipe
- 4 large eggs or 8 egg whites
- ⅓ cup cottage cheese full-fat or reduced-fat, not fat-free
- ¼ cup cheese shredded cheddar, crumbled feta, etc.
- 1 pinch kosher salt
- ¼ teaspoon black pepper
- nonstick cooking spray
- ⅓ cup fillings of choice cooked meat, veggies, etc.
Instructions
- Layer 4 large eggs, ⅓ cup cottage cheese, ¼ cup cheese, 1 pinch kosher salt, and ¼ teaspoon black pepper, in a blender in that order. Blend on LOW speed until combined. Tap the blender on the counter to remove any air bubbles.
- Spray egg molds with nonstick cooking spray and divide ⅓ cup fillings of choice between the egg molds, or skip additions altogether. Pour the egg mixture on top, filling each mold about ¾ full. Cover the egg bite mold tightly with foil.
- Pour 1 ½ cups of cold tap water into the inner pot of the pressure cooker and place a metal rack inside the inner pot. Place the egg bites on the rack, stacking the molds if needed.
- Place the lid on the inner pot and be sure the vent knob is sealed. Using the manual or pressure cook button, set to cook on high pressure for 9 minutes.
- Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes. (Simply leave the Instant Pot alone, leaving on the keep warm function is fine.)
- Remove the egg bite mold from the inner pot and let rest for 2-5 minutes before inverting the mold onto a plate.
Video
Notes
Doubling the Recipe: Simply stack 2 molds on top of each other. No need to change the cooking time.
Note on Cooking Time: Using 3 different models, I have never had issues with these egg bites being overcooked using high pressure. But if you find your pressure cooker runs hot or your egg bites inflate too much, cook on LOW pressure for 9 minutes with a natural pressure release.
Storage Instructions: Egg Bites will keep in the refrigerator for up to 5 days and can be frozen for up to 3 months in a freezer-safe storage bag. Reheat the egg bites on a heat-safe plate in the microwave at 50% power for 45-120 seconds (depending on if frozen or refrigerated). The lower heat will preserve the delicate texture of the egg bites.
Instructions for Baking Egg Bites: Place the silicone tray(s) in a 9x13 pan. Carefully pour warm water around the molds until it reaches about 1 inch up the sides. Bake the egg bites at 325°F for 35-40 minutes, or until set.
Note on Additions: Feel free to add in up to ¼ cup of any variety of cheese and up to ⅓ cup sauteed vegetables, cooked and diced meat, or simply leave plain. Below are a few of my favorite combinations.
- Bacon and Gruyere: Add in 2 slices of chopped cooked bacon and ¼ cup shredded Gruyere cheese.
- Roasted Red Pepper: Add in ¼ cup shredded Monterey Jack cheese, ¼ cup chopped roasted red peppers, and 2 tablespoons chopped spinach.
- Mediterranean: Add 2 tablespoons of sliced Kalamata olives, ¼ cup defrosted & drained chopped spinach, 2 tablespoons crumbled feta cheese, and 2 tablespoons of chopped deseeded tomatoes.
- Ham and Cheddar: Add in ¼ cup diced ham and ¼ cup shredded cheddar cheese.
- Mushroom and Swiss: Add in ¼ cup sliced sauteed mushrooms and ¼ cup shredded Swiss cheese.
Nutrition
Calories: 51kcal | Carbohydrates: 1g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 83mg | Potassium: 50mg | Sugar: 1g | Vitamin A: 168IU | Calcium: 24mg | Iron: 1mg
