These super light & fluffy Instant Pot Egg Bites make the perfect quick, healthy breakfast option! They are a great homemade copycat version of the Starbucks Sous Vide Egg Bites. Everyone is going to absolutely love these!
The Best Instant Pot Egg Bites
When you are busy trying to get the whole family out the door for work, school, sports, etc. you are definitely going to need a recipe for an easy, filling, and tasty breakfast that everyone will love! This instant pot egg bites recipe is exactly that! They are made with real, simple ingredients and come together in under 20 minutes. Let everyone add any of their favorite filling items and you can enjoy them on-the go as you run out the door!
Looking for another quick breakfast recipe? Try our blog-favorite healthy baked egg cups!
What You Will Need
- bacon – you can easily cook up a few pieces of bacon in the oven or on the stovetop!
- fresh spinach – great for added nutrition, plus a pop of color.
- raw whole eggs – we love grabbing some locally sourced eggs from the local grocery store or farmer’s market. You can’t beat high-quality eggs!
- parmesan cheese & cheddar cheese – a delicious cheese combination that as great flavor and creaminess to these classic egg bites.
- cottage cheese – the key ingredient to keeping that light & fluffy texture!
- kosher salt & ground black pepper – simple seasonings that are always a must.
- cold water – added to the bottom of the Instant Pot to steam the egg bites.
- egg bites silicone mold – you will need an egg bite mold in order to make these delicious breakfast bites.
How To Make Instant Pot Egg Bites
To start making this super easy recipe, you will need to gather all of the ingredients. This will include cooking the bacon and chopping the spinach leaves.
Make sure you spray the inside of the egg bites mold with non-stick spray and then place some bacon bits and chopped spinach in each of the egg molds.
Egg Bite Mold Recipe Variations
In this recipe card we have included bacon and spinach as our filling ingredients, but there are so many different variations you can make! A few suggestions would be:
- Ham & cheese – an egg classic! Just toss some diced ham in the molds before adding the egg mixture.
- Sausage & bell peppers – simply brown a little breakfast sausage and dice up your favorite bell pepper (any color would be great)!
- Gruyere cheese & bacon – you already have the bacon and nothing can beat the taste and creaminess of Gruyere cheese.
- Smoked salmon & fresh dill – this would make a great combination with that light & refreshing fresh herb – dill!
- Mushroom & swiss – great way to keep it a vegetarian breakfast but still so much flavor!
- Fresh tomatoes & kale – another vegetarian combination that is fresh and delicious.
- Nothing – you don’t have to add anything, if you don’t want to. Keep them simple and just blend up the eggs with some salt and pepper!
Pro tip: feel free to make any of these variations with egg whites! Just use the egg whites from 8 eggs instead of the egg whites and egg yolks from 4 eggs.
Now put the eggs, shredded cheese, cottage cheese, salt, & pepper in a high powered blender or food processor and blend on the high setting for 30-60 seconds.
Then pour the egg mixture into the egg molds until they are about 3/4 of the way full.
Set the metal trivet in the bottom of the Instant Pot and pour in the cold water.
Carefully set the egg mold on top of the trivet and secure the lid on top of the mold. Secure the lid on top of the Instant Pot select the low setting and steam function for 10 minutes of cooking time.
Now carefully hit the manual pressure release and remove the egg bit mold from the pot. Let it rest for about 4-5 minutes before popping them out to enjoy!
Best Ways To Serve Instant Pot Egg Bites
These delicious egg bites would be great all by themselves, but feel free to add them to a bigger breakfast or brunch menu with some pancake bites, banana bread, coffee smoothie, raspberry muffins, or a dairy-free cheese hashbrown bake! Just make sure you also make your favorite matcha latte!
Recipe FAQ
- storage: these are a great option for meal prep and can be stored in the fridge for up to 3 days. You could freeze them for up to 3 months, but when they thaw and reheat the texture just doesn’t stay the same.
- reheat: simply place the egg bites on a microwave-safe plate and cover with a damp paper towel and warm at 50% for about 30 seconds and then at 10 second increments until they are warmed through.
- double batch: if you have more than one egg bite mold, you can definitely make a double batch! You can just stack the molds right on top of each other in a 6 quart or 8 quart Instant Pot.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Instant Pot Recipes You Might Like
Instant Pot Egg Bites
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 7 servings 1x
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Description
Instant Pot Egg Bites – a simple, delicious and flavorful Instant Pot egg bite recipe that is perfect for meal prep or brunch!
Ingredients
- 3 slices bacon, cooked and chopped
- 1/4 cup fresh spinach, chopped
- 4 large eggs
- 1/4 cup parmesan cheese, shredded
- 1/3 cup cottage cheese
- 1/4 cup sharp cheddar cheese, shredded
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cup cold water
Instructions
- Prepare the egg bite mold by spraying with olive oil or your favorite nonstick cooking spray. Divide crumbed bacon and spinach between the 7 molds. Set aside.
- Add eggs, parmesan cheese, cottage cheese, cheddar cheese, salt and pepper to high-speed blender. Blend on HIGH until texture is smooth – approx. 30-60 seconds.
- Pour egg mixture into each mold until they are approx. 3/4 full.
- Pour water into the bottom of your Instant Pot. Place the trivet inside. Place the silicone egg mold on top of the trivet. Place cover on top of the egg mold (or cover with aluminum foil).
- Close the Instant Pot and set to Seal. Set the pressure to LOW and set to the STEAM function. Set timer for 10-11 minutes.
- Once cook time is done, carefully manually release the pressure and remove the egg mold. Let sit 4-5 minutes to allow the residual heat to finish cooking the eggs. Remove the cover and enjoy!
Notes
- Options: feel free to change up the bacon + spinach filling options with whatever you would like (just don’t over-fill). Sausage, smoked salmon, bell peppers, etc. would all taste amazing! You can also just omit the bacon and/or spinach to have a more plain egg bite!
- Storage: store in an airtight container in the refrigerator for up to 3 days. To reheat, place on a plate and cover loosely with a damp paper towel. Microwave on 50% for 30 seconds and then for additional 10 second increments until warm through.
Nutrition
- Serving Size: 1 egg bite
- Calories: 127
- Sugar: 0.4 g
- Sodium: 270.1 mg
- Fat: 9.9 g
- Carbohydrates: 1.1 g
- Protein: 8 g
- Cholesterol: 121.4 mg
Jessica says
These turned out amazing! The texture is perfect, every other egg bite or egg cup recipe I’ve tried results in semi rubbery eggs these are perfect! Sous vide results without the fancy equipment 🤩
Ron Feltz Jr says
These are sooooo good! It takes a little prep time to make the first time but it is so worth it.
Gail Vasquez says
So easy and delicious. I’m diabetic and not a breakfast lover…these are so good and two before i leave for work holds me over to lunch and helps to steady my blood sugar all morning. I love that I can make two silicone molds of these and keep them refrigerated for 3-4 days. BIG PLUS…my husband loves these egg bites too!!
Erin says
So glad to hear that, Gail!