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Instant Pot Egg Bites arranged on a white plate.

Instant Pot Egg Bites (+ VIDEO)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Bailey Sissom
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 7 egg bites 1x
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American

Description

A step-by-step guide to making Instant Pot Egg Bites that taste just like Starbuck's popular Sous Vide Egg Bites.  A perfect grab n' go protein loaded breakfast or snack option.


Ingredients

Scale

Bacon and Gruyere Ingredients:

  • 4 eggs
  • 1/2 cup cottage cheese
  • 1/2 cup shredded gruyere
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup bacon pieces (cooked and chopped)

Egg White and Red Pepper Ingredients:

  • 1/2 cup egg whites
  • 1/2 cup cottage cheese
  • 1/2 cup shredded Monterey cheese
  • 1/4 cup diced bell peppers
  • 1/4 cup diced spinach

Ham, Cheddar and Pepper Ingredients:

  • 4 eggs
  • 1/2 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced ham
  • 1/4 cup diced red peppers

Instructions

Bacon and Gruyere Directions:

  1. To a blender, add eggs, cottage cheese, shredded cheese, salt and pepper. Blend for 30 seconds or until fully combined. Once blended, add in the bacon and pulse blender 3x. Divide egg mixture evenly between the cups of the silicone egg bite mold.
  2. Place the trivet into the base of the Instant Pot and add 1 cup of water. Place the silicone mold filled with egg mixture onto the trivet. If you have a 6 quart Instant Pot it will be a tight squeeze, but should fit perfectly. An 8 quart Instant Pot is a little easier to work with. Select "steam" mode and set the timer for 10 minutes. The Instant Pot will take 5-10 minutes to come to pressure. Once eggs have cooked for 10 minutes, allow the Instant Pot to release naturally for 10 additional minutes before manually releasing the remaining pressure.
  3. Allow egg bites to cool for 5 minutes and then serve immediately, store in the refrigerator for up to 5 days or freeze for up to 1 month.

Egg White and Red Pepper Ingredients:

  1. To a blender, add egg whites, cottage cheese, shredded cheese, salt and pepper. Blend for 30 seconds or until fully combined. Once blended, add in the peppers and spinach and pulse blender 3x. Divide egg mixture evenly between the cups of the silicone egg bite mold.
  2. Place the trivet into the base of the Instant Pot and add 1 cup of water. Place the silicone mold filled with egg mixture onto the trivet. If you have a 6 quart Instant Pot it will be a tight squeeze, but should fit perfectly. An 8 quart Instant Pot is a little easier to work with. Select "steam" mode and set the timer for 10 minutes. The Instant Pot will take 5-10 minutes to come to pressure. Once eggs have cooked for 10 minutes, allow the Instant Pot to release naturally for 10 additional minutes before manually releasing the remaining pressure.
  3. Allow egg bites to cool for 5 minutes and then serve immediately, store in the refrigerator for up to 5 days or freeze for up to 1 month.

Ham, Cheddar and Pepper Ingredients:

  1. To a blender, add eggs, cottage cheese, shredded cheese, salt and pepper. Blend for 30 seconds or until fully combined. Once blended, add in the hame and red peppers and pulse blender 3x. Divide egg mixture evenly between the cups of the silicone egg bite mold.
  2. Place the trivet into the base of the Instant Pot and add 1 cup of water. Place the silicone mold filled with egg mixture onto the trivet. If you have a 6 quart Instant Pot it will be a tight squeeze, but should fit perfectly. An 8 quart Instant Pot is a little easier to work with. Select "steam" mode and set the timer for 10 minutes. The Instant Pot will take 5-10 minutes to come to pressure. Once eggs have cooked for 10 minutes, allow the Instant Pot to release naturally for 10 additional minutes before manually releasing the remaining pressure.
  3. Allow egg bites to cool for 5 minutes and then serve immediately, store in the refrigerator for up to 5 days or freeze for up to 1 month.

Notes

  • To freeze, arrange cooked and cooled egg bites onto a baking sheet and place in the freezer for 2-3 hours. Once egg bites are frozen, place them in an airtight Ziplock freezer bag. To thaw, place the egg bites into the fridge overnight and heat in the microwave for 20-30 seconds.
  • Nutrition Information Does NOT include Add-Ins, just the base recipe of eggs, cottage cheese, shredded cheese salt and pepper.