Last Updated on January 6, 2019 by Tina
I love eggs for breakfast, and usually don’t get enough for my liking so these looked like a perfect fit for me. I bought a silicone mold so I could make some Instant Pot Omelette Bites for a quick grab and go breakfast for work this week. Bonus points for being able to make a big batch for the kids to eat on their summer break as well! Score!!!
I had heard these were delightful, so I decided to try out these awesome little Instant Pot Omelette Bites with my own twist on the idea.
Start off by getting out your 2-cup glass measuring cup, and put 2-cups of water in the bottom of your instant pot. I am a firm believer in using the least amount of dishes in the preparation of any dish so we are going to use the measuring cup to mix together our omelette mixture.
On this point, clearly, Mr. Monday Is Meatloaf may disagree….BUT….I really don’t like to clean more dishes than I need to but I still dirty my fair share. LOL 😉
Slice up a couple of green onions, dice some green pepper, slice and dice some fresh mushrooms, and slice up your favorite deli ham then set aside.
Crack four eggs into your measuring cup.
Whisk the eggs together with a mini whisk. Add the cottage cheese and cheddar cheese. Add in salt, pepper, garlic powder, ground mustard, seasoned salt, and veggies. Whisk it together a little more to combine it well.
Place your silicone mold onto the rack that came with your instant pot, spray with a touch of Pam, and pour the egg mixture into each cup until each is about 3/4 of the way full. Don’t worry if you overpour a little as it should not matter that much. Gently place your filled mold into your instant pot.
Set your instant pot to the ‘Steam’ setting on high pressure for 8 minutes. Once finished, do a 10-minute natural release according to your manufacturer’s directions. Remove rack with mold to a wire rack to cool for a few minutes. At this point you can let cool completely or dump the omelette bites out to a plate to continue cooling so you can move onto another delicious batch of Instant Pot Omelette Bites.
Of course, you can mix up the ingredients to your liking. Maybe a little smoked turkey instead of ham, some jalepeno, or some tomatoes with broccoli! Enjoy your Instant Pot Omelette Bites!
If you like this recipe you may enjoy Instant Pot No-Fail Buffalo Chicken Meatballs or Instant Pot Pork Egg Roll in a Bowl!
This beautiful Ipe and Mahogany custom cutting board was provided by Ozark Wood Finery.
Instant Pot Omelette Bites
Ingredients
- 4 whole eggs beaten
- 1/2 cup cottage cheese
- 1/2 cup cheddar cheese
- 1 Handful 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
- 1/8 tsp hot sauce
Instructions
- Whisk the eggs. Add cottage cheese and cheddar cheese then stir until well combined.
- Add vegetables, ham, and seasonings to egg mixture. Combine well.
- Pour egg mixture into greased silicone mold. Add two cups of water to the instant pot. Set in instant pot on rack. Close and lock lid.
- Set instant pot to steam on high pressure for 8 minutes. Once done, do a 10-minute natural release according to your manufacturers directions.
- Set on a wire rack to cool, and then remove to a storage container.
- Store for up to one week in an airtight container.
Nutrition
Note: We are a participant in the Amazon Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
The Usual Suspects
Custom Ipe and Mahogany Cutting Board from Ozark Wood Finery.
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.
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. 🙂
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.
How can you reheat these, or do you eat them cold?
I just reheat them in the microwave for about a minute or so. 🙂
Do you cover the mold with foil when you put it in the Instant Pot, or leave it uncovered?
I leave it uncovered. 😊
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.
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.
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!
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 8”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!
Just tried them, turned out great!
Thank you! So glad you enjoyed them! 🙂
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. 🙂