Why You’ll Love This Recipe
- Soft and creamy texture: Blending the eggs with dairy makes them light and fluffy.
- Quick and easy: Ready in under 30 minutes with minimal effort.
- Customizable: Add your favorite veggies, meats, or seasonings.
- Meal prep friendly: Make ahead and store for a grab-and-go breakfast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large eggs
- ½ cup cottage cheese
- ½ cup grated cheese (cheddar, Swiss, or mozzarella)
- ¼ cup plain yogurt
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon hot sauce (optional)
- ½ cup red bell pepper, finely diced
- ½ cup fresh spinach, chopped
- 1 cup water (for the Instant Pot)
Directions
- Blend the egg mixture: In a blender, combine the eggs, cottage cheese, grated cheese, yogurt, hot sauce (if using), salt, and pepper. Blend for about 2 minutes until light and fluffy.
- Prepare the mold: Spray the egg bite mold with non-stick cooking spray. Divide the diced red bell pepper and chopped spinach evenly between the mold cups.
- Fill the mold: Pour the blended egg mixture into the mold, filling each cup evenly. Cover loosely with foil or the mold’s plastic lid (do not fully secure the lid).
- Set up the Instant Pot: Pour 1 cup of water into the Instant Pot inner liner. Place the wire trivet inside, then carefully set the filled egg bite mold on top.
- Pressure cook: Secure the lid, ensuring the valve is set to the sealing position. Press the Steam button and set the time for 8 minutes.
- Natural and quick release: Once the cooking time is complete, allow a natural pressure release for 5 minutes, then do a quick release to release any remaining pressure.
- Cool and serve: Carefully remove the egg bite mold from the Instant Pot. Let the egg bites cool for a few minutes before transferring them to a wire cooling rack. Enjoy warm or store for later!
Servings and Timing
- Servings: 7 egg bites
- Prep time: 5 minutes
- Cook time: 8 minutes
- Total time: 20-25 minutes (including pressure release)
Variations
- Meat lovers: Add crumbled bacon, diced ham, or cooked sausage.
- Dairy-free: Use dairy-free yogurt and cheese alternatives.
- Spicy version: Add diced jalapeños or extra hot sauce.
- Herb-infused: Mix in fresh basil, parsley, or chives for extra flavor.
- Mushroom & onion: Sauté and add them for a savory twist.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze in a sealed bag for up to 2 months. Thaw overnight in the fridge.
- Reheating: Microwave for 30-45 seconds or warm in a toaster oven at 300°F.
FAQs
Can I make these without an egg bite mold?
Yes! Use small silicone cupcake liners or ramekins in the Instant Pot.
What’s the best cheese for egg bites?
Cheddar, Gruyère, Swiss, or Monterey Jack melt well and add great flavor.
Do I have to blend the egg mixture?
Blending makes them fluffier, but you can whisk everything together instead.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before adding.
How do I prevent egg bites from sticking?
Spray the mold well with non-stick spray or lightly grease it with butter.
Can I double the recipe?
Yes! Stack a second mold on top of the first and increase cook time by 2 minutes.
What other veggies work well in egg bites?
Mushrooms, onions, tomatoes, and zucchini are great options.
Are these keto-friendly?
Yes! These egg bites are low in carbs and high in protein.
Can I bake these instead?
Yes! Bake at 325°F in a muffin tin for about 20 minutes.
Why are my egg bites dense?
Overmixing or skipping the blending step can make them denser. Blend for a lighter texture.
Conclusion
Instant Pot egg bites are a delicious and convenient way to start your day with a protein-packed breakfast. They’re easy to customize, meal-prep friendly, and incredibly creamy. Try different add-ins and enjoy a homemade version of your favorite café-style egg bites!
Print
Instant Pot Egg Bites
- Total Time: 20 minutes
- Yield: 7 servings
- Diet: Low Calorie
Description
Instant Pot egg bites are soft, creamy, and protein-packed, perfect for a quick and healthy breakfast! Made with eggs, cheese, and fresh veggies, these fluffy bites are easy to customize and meal prep-friendly. Enjoy a café-style breakfast at home in under 30 minutes!
Ingredients
- 4 large eggs
- ½ cup cottage cheese
- ½ cup grated cheese (cheddar, Swiss, or mozzarella)
- ¼ cup plain yogurt
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp hot sauce (optional)
- ½ cup red bell pepper, finely diced
- ½ cup fresh spinach, chopped
- 1 cup water (for the Instant Pot)
Instructions
- Blend eggs & dairy: In a blender, mix eggs, cottage cheese, grated cheese, yogurt, hot sauce, salt, and pepper. Blend for 2 minutes until fluffy.
- Prepare mold: Spray an egg bite mold with non-stick spray. Add diced bell pepper and spinach to each cup.
- Fill mold: Pour egg mixture evenly into each cup. Cover loosely with foil or a lid (do not snap the lid shut).
- Set up Instant Pot: Pour 1 cup water into the Instant Pot. Place a trivet inside, then set the mold on top.
- Cook: Close lid, seal valve, and set to Steam mode for 8 minutes. Allow a 5-minute natural release, then do a quick release for remaining pressure.
- Cool & serve: Remove the mold, let cool for a few minutes, then gently pop out egg bites. Enjoy warm or store for later.
Notes
- Storage: Refrigerate for 5 days or freeze for up to 2 months.
- Reheat: Microwave for 30-45 seconds or warm in a toaster oven at 300°F.
- No mold? Use silicone cupcake liners or ramekins.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Snack
- Method: Pressure Cooking
- Cuisine: American
