Instant Pot Egg Bites are an easy grab-and-go breakfast that you can make in 30 minutes with your pressure cooker. These are great for Instant Pot Meal Planning! A great copycat version of Starbucks sous vide egg bites that are perfectly fluffy and delicious.
Why this works
- Quick - done in 30-minutes these Instant Pot Egg Bites are a perfect option for breakfast meal prep for the week. If you're looking to use your silicone mold more often try out some French toast bites for something different.
- Save money and time - save the trip to the drive thru and buy the ingredients to make your own copycat Starbucks sous vide egg bites. So much more convenient to grab them out of the fridge or freeze and go! So easy just like my egg roll in a bowl recipe!
- Make it your way - these are customizable and you can mix up the ingredients to make them different or just the way you love them!
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
Ingredient notes
- Vegetables and meats - get creative here and use what you love for your Instant Pot Egg Bites. Or, you can mix it up a little with different flavors.
- Cottage cheese - the cottage cheese adds velvety texture and more protein to the dish. However, if you prefer to leave it out you can and just use two additional eggs to substitute with.
- Shredded cheese - this is also an area where you should go with your gut and use your favorite. Or you can experiment with different cheeses.
How to make this
Step 1: Make the egg bite mixture
You can use either a small bowl or large measuring cup to mix your ingredients together for Instant Pot Egg Bites.
Combine the eggs, cottage cheese, hot sauce, salt, pepper, garlic powder, ground mustard, seasoned salt, and shredded cheese. Whisk together until the eggs are scrambled, and everything is combined together well.
You can also use an emulsion blender for a smoother result.
Take your prepared vegetables and meat then whisk those in as well. I like to whisk them into the egg bite mixture in this step since they tend to be distributed evenly in the end result.
You can also sprinkle your toppings in to the bottom of each silicone mold then pour the egg mixture over top.
Step 2: Cooking the egg bites
Grease the inside of each of the silicone molds with olive oil or cooking spray. If you've mixed everything together just start filling each mold. If not, then add your toppings to the bottom, and then pour the egg mixture over it.
Add the minimum amount of water for your size model to the Instant Pot.
- 3-Quart Instant Pot - ½ cup
- 6-Quart Instant Pot - 1 cup
- 8-Quart Instant Pot - 2 cups
Lower the egg bite trays into the pressure cooker using your rack. Cook on high pressure for 10-minutes followed by a 5-minute natural pressure release.
The previous directions for this post used the steam function to cook them. If your model's steam function utilizes pressure to cook then you can follow these directions if you like. If not then the eggs will not cook all the way. Set your instant pot to the 'Steam' setting on high pressure for 8-minutes followed with a 10-minute natural pressure release.
Once done cooking remove to a cooling rack for a few minutes then remove from molds to finish cooling.
Expert tips
This recipe can be doubled with the same cook time. The eggs will puff up as they cook then deflate when they cool. Be sure to leave a ¼-inch of space at the top if cooking with two molds at one time. You can cover your trays if you want with foil or parchment paper.
If your egg bites are not cooked all the way you can put them back in the pressure cooker to finish for another minute or two.
Variations
- Omelette bites - put your favorite omelette toppings, cheeses, and meat for a bite-sized, portable omelette.
- Veggie bites - mix it up with spinach, mushroom, roasted red peppers, olives, and summer squash.
- Cheese lovers - combine a bunch of your favorite cheeses like feta, Swiss, crumbled goat cheese, or Colby Jack.
- Tex-mex - add in some chorizo, jalapeno, and pepper jack cheese for an egg bite with a kick.
- Breakfast pizza - make it fun for the kids with some chopped pepperoni, mozzarella, and tomato. Or dip in ketchup or marinara sauce.
FAQs
Yes, just be sure to place the top mold over the bottom one so it doesn't sink in to the one below.
No, the plastic lid is meant for storage and not cooking.
Yes, this tends to be a healthier breakfast option since it is high in protein and low in carbohyrdrates.
Serving suggestions
These Instant Pot Egg Bites are a meal in themselves but you can also serve them with fresh fruit, yogurt, or hash brown. They are also great sliced and put on a fresh slice of bread.
Storage & Reheating
These should be stored in an airtight container or plastic bag for up to one week. Reheat in the microwave.
Egg bites can be frozen for up to 1-3 months. Thaw in the refrigerator then reheat in microwave. If reheating from frozen wrap in a paper towel, and then microwave until thawed and warm.
How to video
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Recipe
Instant Pot Egg Bites
Ingredients
- 4 eggs beaten
- ½ cup cottage cheese
- ½ cup cheddar cheese
- ¼ cup green onions, green peppers, mushrooms diced and sliced, small
- 2 slices deli ham diced and sliced, small
- Salt, pepper, garlic powder, ground mustard, and seasoned salt to taste
- ⅛ teaspoon hot sauce
Equipment You Might Need
Instructions
- Whisk the eggs, cottage cheese, hot sauce, seasonings, and shredded cheese together.
- Add vegetables, ham, and seasonings to egg mixture. Combine well.
- Pour egg mixture into greased silicone mold. Add the minimum amount of water to your Instant Pot for your model. Set in instant pot on rack. Place silicone egg bite mold inside on rack.
- Cook on high pressure for 10-minutes then follow with a 5-minute natural pressure release.
- The previous directions for this post used the steam function to cook them. If your model's steam function utilizes pressure to cook then you can follow these directions if you like. If not then the eggs will not cook all the way. Set your instant pot to the 'Steam' setting on high pressure for 8-minutes followed with a 10-minute natural pressure release.
- Set on a wire rack to cool, and then remove from the mold. Allow to cool then place in airtight container or storage bag.
- Store for up to one week in an airtight container.
Video
Notes
- Omelette bites - put your favorite omelette toppings, cheeses, and meat for a bite-sized, portable omelette.
- Veggie bites - mix it up with spinach, mushroom, roasted red peppers, olives, and summer squash.
- Cheese lovers - combine a bunch of your favorite cheeses like feta, Swiss, crumbled goat cheese, or Colby Jack.
- Tex-mex - add in some chorizo, jalapeno, and pepper jack cheese for an egg bite with a kick.
- Breakfast pizza - make it fun for the kids with some chopped pepperoni, mozzarella, and tomato. Or dip in ketchup or marinara sauce.
Nutrition
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I made this today for the first time. I had enough batter to make 13 bites, even though I followed the recipe and I don't think I used too many veggies. I double stacked and they all turned out ok, but the ones on the bottom kind of overflowed, but it didn't make a mess. This was my first time doing egg bites in the instant pot.
I'm so glad you enjoyed them! I put a little less in the bottom when I double stack as a tip for next time. 🙂
Just tried them, turned out great!
Thank you! So glad you enjoyed them! 🙂
I have frozen these egg bites before. I let them cool completely & gently wrap a serving of 2-3 bites in parchment paper or wax paper before putting into an airtight plastic container. I have a nice 8â€x11†container that I use to freeze a double batch of 14 bites. I take out a few servings when needed & reheat in the microwave for one minute; cut in half then heat again for a minute. Delicious!
I’m so glad you like them! Thank you for the tips!
We love these egg bites every time! With 3 egg lovers in the house, I mix up a double batch & load 2 egg bite molds in my 6qt IP. I have also used bacon crumbles & leftover dinner ham diced up tiny. The bites do seem a little wet when first coming out of the IP.. I used a fresh paper towel to dab the tops to absorb the excess moisture; let cool & set for 15-20 minutes; flip the bites out of the mold & then dab again if needed. Perfection!
Great tips!
Can you use more than one tray at a time?
I’ve had readers stack them but have not tested this. You may want to increase the time a few minutes.
Can you freeze them? And if so, for how long will they stay good?
What do you do when ready to eat them? Thaw them then reheat?
I personally have not done it. But they can be frozen, but I would not keep them for more than one month. You can either thaw and reheat in the microwave. Or reheat for a few minutes from frozen should do the trick.
Do you cover the mold with foil when you put it in the Instant Pot, or leave it uncovered?
I leave it uncovered. 😊
How can you reheat these, or do you eat them cold?
I just reheat them in the microwave for about a minute or so. 🙂
the instant pot has different settings for the "Steam" program (no pressure, low pressure or high pressure). which one do you use?
I use the ‘Steam’ setting on high pressure.
could I use muffin pans? I don't have an Instant pot.
Yes, I think you could totally use muffin pans and put them in the oven. I would try baking at 350-degrees for 15-17 minutes. 🙂
Is there anything that can be used to sub cottage cheese? I am not a fan at all.
I would increase the cheese by 1/4 cup and add 1/4 cup of heavy whipping cream. I haven’t tested this but I will try it out to see how it works. If there are no issues I’ll update the recipe. But this would be my suggestion to try. 🙂
Try it. You can't taste the cottage cheese, but it madness the egg mixture less dense when steaming.