Description

This Instant Pot Egg Bites recipe offers a variety of flavorful, protein-packed snacks or breakfast options, featuring creamy cottage cheese blended with eggs and different cheese and meat combinations. These bites are steamed to perfection in silicone molds using an Instant Pot, resulting in a fluffy, tender texture similar to popular café-style egg bites.

Ingredients

Scale

Base Ingredients

Cooking spray, olive oil or butter to spray/grease molds
4 eggs
1/2 cup cottage cheese

Ham & Cheddar Egg Bites

1/2 cup cheddar cheese (grated)
1/4 cup ham (finely chopped)
2 tbsp green onion (finely chopped)

Bacon & Gruyere Egg Bites

1/2 cup gruyere cheese (shredded)
1/4 cup cooked bacon (crumbled)
2 tbsp green onion (finely chopped)

Mushroom & Gruyere Egg Bites

1/2 cup gruyere cheese (grated)
1/4 cup cooked mushrooms (chopped)
2 tbsp fresh dill (finely chopped)

Sausage & Goat Cheese Egg Bites

1/2 cup goat cheese (crumbled)
1/4 cup sausage (chopped)
2 tbsp green onion (finely chopped)

Chicken, Feta & Roasted Bell Pepper Egg Bites

1/2 cup feta cheese (crumbled)
1/4 cup rotisserie chicken (chopped)
1/4 cup roasted bell peppers

Instructions

Prepare the molds: Spray the silicone molds with cooking spray or lightly grease with olive oil or butter to prevent sticking. Set aside.
Blend the base mixture: In a blender or food processor, add the cottage cheese, eggs, and the respective hard cheese for the chosen flavor. Blend for 20-30 seconds until smooth.
Add additional ingredients: Add the meats, vegetables, and herbs to the blender, pulsing a few times to combine while maintaining a slightly fluffy texture.
Fill the molds: Evenly divide the egg mixture between the compartments of the silicone mold, leaving at least a 1/4 inch space at the top to prevent overflow during cooking. Clean any spills around the mold edges.
Cover the molds: Secure with the silicone mold lids or tightly cover with foil. Place the molds on the Instant Pot trivet.
Add water and insert trivet: Pour 1 cup of water into the Instant Pot. Carefully lower the trivet with the molds inside the pot, ensuring it fits snugly.
Pressure cook: Place the lid on the Instant Pot and set the steam vent to sealing. Press the STEAM button and set the timer for 15 minutes. It will take about 5 minutes to come to pressure before countdown begins. For older Instant Pot models, cook for 10 minutes followed by a 10-minute natural pressure release.
Release pressure: When cooking completes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure before opening.
Cool and serve: Remove molds carefully to avoid steam burns. Let the egg bites cool for a few minutes before removing them from molds and serving.

Notes

Use silicone molds designed for Instant Pot or steaming to ensure even cooking.
Feel free to customize your egg bites with any preferred cheeses, meats, or vegetables.
Do not overfill the molds to avoid spillage during cooking.
Make sure to let the pressure release naturally to avoid cracking or toughening the egg bites.
These egg bites can be refrigerated for up to 3 days and reheated in the microwave.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Instant Pot
Cuisine: American

Keywords: Instant Pot egg bites, egg bites recipe, breakfast egg bites, keto egg bites, protein breakfast, egg muffin, cheesy egg bites